Cheese Danish Pastry – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Cheese Danish Pastry
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 71g, 1 pastry

Intro: The Danish pastry is a sweet pastry which is supposed to have originated from Vienna. It is made with flour, yeast, eggs, milk and loads of butter, and then in the style of a croissant it is rolled thin and made into layers to make it light and fluffy. You can have all sorts of toppings on them, my favourite is maple syrup and pecans (yum!) but the one on this page is a cheese one, which is still nice, and a whole lot less sugary.

We have the nutritional data for a whole range of these in different flavours, but looking at them then there is no a massive amount of difference between them so we may just leave it at this one (although a lemon Danish pastry has twice as much fiber as a cheese one, and a cheese one has 50% more protein…).

The cheese one detailed on this page is a typical pastry, mostly carbs with a good dose of fat in there too, and some protein and fiber in much smaller amounts too.

Footnotes:

None

Source:

These nutrition facts for this cheese danish pastry 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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