Croissant, plain, industrially made
Energy in 100 g
Per 100 g
1,430 kJ (342 kcal)
More croissant:
1,430 kJ (342 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 622 | 29.5 g |
| Sugar, total | MI0512 | 5.6 g |
| Sugar, added | 400k | 6 g |
| Sugar, free | 701G | 6 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 10.4 g |
| Trans fatty acids | 622 | 0.4 g |
| Monounsaturated fatty acids | MI0210 | 3.7 g |
| Polyunsaturated fatty acids | MI0212 | 0.9 g |
| Omega-3 | 400k | 0.1 g |
| Omega-6 | 400k | 0.7 g |
| Cholesterol | 622 | 53 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 622 | 0.5 g |
| C14:0 (myristic acid) | 622 | 1.6 g |
| C16:0 (palmitic acid) | 622 | 5.1 g |
| C18:0 (stearic acid) | 622 | 1.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 622 | 0.2 g |
| C18:1 sum (oleic acid) | 622 | 3.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 182 µg-RE | |
| Vitamin A (RE) | MI0322 | 186 µg-RE | 24 % |
| Beta-carotene | 622 | 65 µg | |
| Retinol | 622 | 176 µg | |
| Vitamin D | 60a | 0 µg | 0 % |
| Vitamin E | 622 | 0.7 mg-ATE | 5 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 622 | 0.16 mg | 12 % |
| Vitamin B2 (riboflavin) | 622 | 0.07 mg | 4 % |
| Vitamin B3 (niacin) | 622 | 0.7 mg | |
| Niacin equivalents | MI0421 | 1.9 mg | 9 % |
| Vitamin B6 (pyridoxine) | 622 | 0.05 mg | 2 % |
| Vitamin B9 (folate) | 622 | 34 µg | 10 % |
| Vitamin B12 (cobalamin) | 209 | 0.2 µg | 5 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 622 | 21 mg | 1 % |
| Potassium (K) | 622 | 103 mg | 3 % |
| Sodium (Na) | 622 | 402 mg | |
| Salt (NaCl) | MI0120 | 1 g | |
| Phosphorus (P) | 622 | 94 mg | 14 % |
| Magnesium (Mg) | 622 | 17 mg | 5 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 622 | 0.8 mg | 7 % |
| Copper (Cu) | 622 | 0.09 mg | 10 % |
| Zinc (Zn) | 622 | 0.6 mg | 4 % |
| Selenium (Se) | 622 | 3 µg | 3 % |
| Iodine (I) | 622 | 3 µg | 2 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0151 | Sweet roll or sweet bun (US CFR) |
| A0821 | Fine bakery ware (EUROFIR) |
| B1312 | Wheat |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0105 | Whole, shape achieved by forming, thickness 1 5-7 cm |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0117 | Flavoring or taste ingredient added |
| H0158 | Sucrose added |
| H0256 | Carbohydrate fermented |
| H0271 | Butter added |
| H0753 | Yeast added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |