Butter Croissants – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Butter Croissants
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 28.35g, 1 croissant

Intro: Whenever I think of France then I think of croissants, even though it seems to have originated in Austria with the kipferl. The kipferl is the ancestor to the croissant and has been around since the 13th century, but in 1839 then an Austrian artillery officer, August Zang, setup a Viennese Bakery in Paris and changed the kipferl to be made with puff pastry instead, and the modern croissant was born.

A croissant is a buttery, flaky pastry made in a crescent shape from layers of puff pastry wrapped in almost a tube like shape. This means it is very light and easy to eat, with almost a hollow centre. You can get all sorts of variations now with different fillings or toppings, but for me the plain butter one is the best, have that for breakfast with a cup of tea or coffee and it is a great way to start your day!

You can buy croissants around the world now in almost any supermarket, they are not unique to France and are loved around the world as a slightly exotic and very tasty breakfast treat.

Footnotes:

None

Source:

These nutrition facts for butter croissants were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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