Pastry

Pastry

Toaster Pastries, KELLOGG, KELLOGG'S POP TARTS, Frosted chocolate fudge

19.4%
387 kcal

Energy

13.3%
9.3 g

Fat

9.5%
1.9 g

Saturates

42.2%
38.0 g

Sugar

18.3%
1.1 g

Salt

carbs
73%
fat
21%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 387 (1619 kJ)
19%
from Carbohydrate 287 (1202 kJ)
from Fat 84 (350 kJ)
from Protein 20 (85 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 71.8 g
26%
Dietary Fiber 1.1 g
4%
Starch ~
Sugars 38.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 9.3 g
13%
Saturated Fat 1.9 g
10%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid ~
Pentadecanoic Acid ~
Palmitic Acid ~
Margaric Acid ~
Stearic Acid ~
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.2 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid ~
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid ~
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.2 g
Linoleic Acid ~
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid ~
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat 0.2 g
Omega-3 Fatty Acids ~
Omega-6 Fatty Acids ~
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.1 g
10%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol ~
Water 12.5 g
Ash 1.3 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 962 IU
19%
Vitamin B1 (thiamine) 0.3 mg
20%
Vitamin B2 (riboflavin) 0.3 mg
18%
Vitamin B3 (niacin) 3.8 mg
19%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.4 mg
20%
Vitamin B9 (folate) 100 mcg
25%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 38.0 mg
4%
Copper 0.2 mg
10%
Fluoride ~
Iron 3.5 mg
19%
Magnesium 29.0 mg
7%
Manganese ~
Phosphorus 84.0 mg
8%
Potassium 158.0 mg
5%
Sodium 440.0 mg
18%
Zinc 0.5 mg
3%
Pastry

About Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Read More

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.