Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat18.4
Carbohydrate35.1
Protein7.4
Dietary fibre3.0
Alcohol0.0
Water36.0
Energy content
Energy contentenergiprosent
Fat48
Carbohydrate42
Protein9
Dietary fibre2
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,430 kJ (342 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat47%
Carbohydrate41%
Dietary fibre1%
Protein8%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource35.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource18.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource10.4 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource3.7 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.9 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)186 RE24 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E6 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)16 %
Vitamin B2 (riboflavin)4 %
Vitamin B3 (niacin)
Niacin equivalents11 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)10 %
Vitamin B12 (cobalamin)5 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)5 %
Phosphorus (P)17 %
Trace elementsSourceQuantity
Iron (Fe)7 %
Zinc (Zn)5 %
Selenium (Se)3 %
Copper (Cu)10 %
Iodine (I)2 %

Classification

Food ID: 05.312

FoodEx2: Croissant from puff pastry (A00CD)

Facets
F22 Preparation-production-placeFood industry prepared (A07SH)

LanguaL

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.

LanguaLClassification
A0151Sweet roll or sweet bun (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0014Fully heat-treated
G0005Baked or roasted
H0117Flavoring or taste ingredient added
H0158Sucrose added
H0256Carbohydrate fermented
H0271Butter added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

209

Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

622

Livsmedelsverket. Cereal and potato products 2022. Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

C18:2n-6 (linoleic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Iron (Fe) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B9 (folate) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Croissant, plain, industrially made

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin D in Croissant, plain, industrially made

Value typeBelow limit of detection or quantification
Acquisition typeValue created within host system
Method typeAnalytical, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Croissant, plain, industrially made

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sodium (Na) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Omega-3 in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Dietary fibre in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C16:1 sum (palmitoleic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Beta-carotene in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Retinol in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C16:0 (palmitic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Trans fatty acids in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Saturated fatty acids in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Vitamin B6 (pyridoxine) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Starch in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodPolarimetry

C20:3n-3 (eicosatrienoic acid) in Croissant, plain, industrially made

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Selenium (Se) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Monounsaturated fatty acids in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Cholesterol in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Salt (NaCl) in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin B2 (riboflavin) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Alcohol in Croissant, plain, industrially made

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Copper (Cu) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Phosphorus (P) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Polyunsaturated fatty acids in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Calcium (Ca) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

C20:4n-3 (eicosatetraenoic acid) in Croissant, plain, industrially made

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Vitamin A (RAE) in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C18:0 (stearic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C22:5n-3 (docosapentaenoic acid, DPA) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Protein in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C12:0 (lauric acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B12 (cobalamin) in Croissant, plain, industrially made

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Carbohydrate in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Fat in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B1 (thiamin) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C14:0 (myristic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Niacin equivalents in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Sugar, added in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Vitamin E in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Potassium (K) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iodine (I) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:4n-6 (arachidonic acid) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Croissant, plain, industrially made

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Croissant, plain, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

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