Source: USDA FoodData Central · Commercially Prepared · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Thiamine | 0.24mg | 20% | |
| Sodium | 384mg | 17% | |
| Riboflavin | 0.17mg | 13% | |
| Iron | 2.1mg | 12% | |
| Niacin | 2.1mg | 13% | |
| Vitamin A | 68µg | 8% | |
| Phosphorus | 118mg | 9% | |
| Potassium | 118mg | 3% | |
| Calcium | 41mg | 4% | |
| Magnesium | 15mg | 4% |
| Weight | Calories | Protein | Net Carbs | Fat |
|---|
Plain butter croissant. Almond: ~450 kcal/100g. Ham and cheese (120g): ~456 kcal. GI ~67. High saturated fat (~12g/100g) from laminated butter layers.
A traditional French croissant incorporates 250-300g of butter per kilogram of dough — 25-30% of the finished product by weight. This lamination technique is responsible for both the flaky texture and the high calorie and saturated fat content.
At 8.2g protein per 100g, a croissant has more protein than most comparable pastries (muffin: 5.9g, donut: 5.7g) due to egg content. Pairing with eggs or smoked salmon significantly improves the protein content and satiety of the meal.
Despite containing butter, a croissant's GI of approximately 67 is relatively high — driven by refined white flour. The blood sugar response is significantly higher than sourdough bread (GI ~52) or whole-grain bread (GI ~49). Whole-grain versions reduce GI and add fiber.
Plain butter croissant (57g): 231 kcal. Almond croissant (same size, filled with almond cream): ~360 kcal. Ham and cheese croissant (120g): ~456 kcal. Plain is always the lowest-calorie choice.
Nutrition values from USDA FoodData Central. Not medical advice.