Croissant Nutrition Facts You Must Know!

HealthCroissant Nutrition Facts You Must Know!
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Viennoiserie pastry, a croissant, has a light, flaky, buttery texture. A yeast-leavened dough is used to make croissants. Laminating is a process that involves layering the dough with butter, rolling and folding it repeatedly, and finally rolling it into a sheet. The final product has a flaky, layered texture that resembles puff pastry.

20 Amazing Croissant Nutrition Facts You Won’t Like To Miss!

Any praline, almond paste, or cocoa may be wrapped around the uncooked croissant dough before baking (in this case, it turns like pain au chocolat, a different, non-crescent form) or sliced to contain either sweet or savory ingredients. A variety of dried fruits, such as sultanas or raisins, as well as other fruits like apples, may be used to flavor it.

However, including croissants into a balanced diet may need some portion management. The popular baked product has a high caloric and saturated fat content due to its butter content. However, if you follow a few simple dietary rules, you can still enjoy croissants and lose weight.

Let’s have a look at the amazing Croissant nutrition facts in detail.

Croissant Nutrition Facts Chart

The USDA provides nutrition information for one large croissant (67g).

  • Calories: 272
  • Fat: 14g
  • Sodium: 313 mg
  • Carbohydrates: 31g
  • Fiber: 1.7g
  • Sugars: 7.5g
  • Protein: 5.5g

Here’s a more detailed chart on croissant nutrition facts for reference.

Also, you can try the Soft Croissant, Peanut Butter Jelly Filling by 7 Days Store.

"croissant nutrition facts"

Some Interesting Croissant Nutrition Facts

  • Each croissant has a different calorie count, which varies according to its size. The number of other nutrients in baked goods will also vary depending on their size. It is important to note that the information on this label pertains to a medium or standard-sized croissant.
  • Croissants with a variety of fillings and flavors are also famous. However, incorporating an additional savory or sweet ingredient into the baked item may impact its caloric and nutritional composition.
  • If you’re in the mood for something that’s both filling and satisfying, this cheese croissant is the way to go. It has 240 calories, 4 grams of protein, 28 grams of carbohydrate, 2 grams of dietary fiber, 13 grams of fat, and 7 grams of saturated fat.
  • Nutritional information for a fruit croissant is as follows: 226, 4 g protein, 27 g carbohydrate (2 g fiber), 11 g total fat (6 g saturated fat).
  • Your favorite condiment may also boost your croissant’s fat and caloric content by adding a topping. If you spread on butter, it will add roughly 100 calories, 11 grams of total fat, and 7 grams of saturated fat. Adding only one serving of cream cheese to your diet adds 35 calories and 3.5 grams of fat, with 2.2 grams of saturated fat per serving.
  • Even if they aren’t considered a nutrient-dense meal (some may even call it an “empty-calorie” food), added sugar and bad solid fats, such as saturated or trans fat, are the primary energy sources in empty-calorie meals. High quantities of salt are included in a large number of low-calorie meals.
  • If croissants are a favorite of yours, but you’re trying to lose weight or eat healthier, watch your serving size. Choose a tiny croissant instead of a large one. You may also reduce the size of your portion.
  • Fresh fruit may also be used as a substitute for jam or jelly to reduce the sugar content of your dessert. Also, omit the butter. To save time and calories, you may choose to forego the additional spread on the croissants.
  • Croissants have a short shelf life. You should avoid refrigerating baked items since it will alter their texture. On the other hand, a croissant can keep for up to a week if refrigerated.
  • When storing the croissant on a counter or in a cupboard, be sure to wrap it loosely to keep it fresh and soft. It should keep for up to two days in the refrigerator.
  • Is it possible to freeze a crostini? The answer is yes, but it’s a challenge to get them out of the freezer. It is quite probable that if you microwave a frozen croissant, it will end up mushy and wet. Thawing them out on the counter and warming them in an oven is preferable.

Some Other Amazing Facts About Croissant Nutrition

"croissant nutrition facts"

  • In Payen’s Des substances alimentaires, 1853, a croissant was mentioned as one of the “dream or luxury breads.”
  • It’s National Croissant Day on January 30th.
  • In 1920, the Croissant was officially recognized as a French national product.
  • At first, the croissant was considered a high-end treat, but by the turn of the nineteenth century, it had become a common breakfast item for the middle class (the rich preferred a good brioche).
  • Puff pastry was traditionally used as a garnish or shell, not to be eaten on its own, before the development of the croissant.
  • Rather than a crescent, the chocolate croissant is referred to as a pain au chocolat.
  • Chef Dominique Ansel invented the cronut in 2013. One of the most popular items in his New York bakery was the deep-fried croissant/doughnut combo.
  • The story goes that a youthful baker rescued Vienna from an Ottoman siege in either 1529 or 1683, and he is credited with inventing the croissant. Another of Marie-contributions Antoinette’s to Versailles is the introduction of a pastry from her home France.
  • According to author Jim Chevalier’s book “August Zang and the French Croissant: How Viennoiserie Came to France,” a former Austrian soldier named August Zang” operated a Paris bakery called “La Boulangerie Viennoise” in the late 1830s. Breakfast pastry is referred to as viennoiserie.
  • A croissant’s reality isn’t as exciting in this situation as fiction. The origins of the croissant are unknown; however, they were most likely cooked in France about 1850.


The Littre dictionary was the first to include the term (1863). Croissants were initially described as an eastern pastry composed of crushed almonds and sugar in 1891, but they were not the kind of croissants we know and love today. When the first recipe for a croissant was published in 1905, it was in France, in Colombie’s Nouvelle Encyclopedie Culinaire.

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