Bakery · Nutrition Facts
Butter Croissant Nutrition Facts
A butter croissant is a flaky, buttery pastry that combines the richness of butter with the tender texture of a croissant. Its high fat content and low nutrient density make it a treat rather than a staple in a balanced diet.
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400kcal
Calories
0.7g
Protein
58.5g
Carbs
18.5g
Fat
Where the calories come from
Full nutrition breakdown
Nutrition Facts
Per 100g · Per serving (1 medium butter croissant, 100g)
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Calories | 400kcal | 400kcal |
| Protein | 0.7g | 0.7g |
| Total Carbohydrates | 58.5g | 58.5g |
| Dietary Fiber | 1.7g | 1.7g |
| Sugars | 3.3g | 3.3g |
| Total Fat | 18.5g | 18.5g |
| Saturated Fat | 18.5g | 18.5g |
| Sodium | 350mg | 350mg |
| Water | 18g | 18g |
Adjust the serving size
Estimate nutrients in a portion of Butter Croissant. The calculation scales the values shown per 100 g; it is not a measurement of a specific food or product.
Listed serving: 1 medium butter croissant (100 g). Enter 1–5000 g.
- Calories
- 400 kcal
- Protein
- 0.7 g
- Carbohydrates
- 58.5 g
- Fiber
- 1.7 g
- Sugars
- 3.3 g
- Fat
- 18.5 g
- Sodium
- 350 mg
Estimate only. Food varieties, brands, preparation, and actual portion weights can change the values. Use product packaging for packaged foods.
Key vitamins & minerals
1% Daily Value
6% Daily Value
2% Daily Value
4% Daily Value
Serving ideas
- Enjoy it with a cup of coffee for breakfast.
- Use it as a wrap for a quick lunch with vegetables and hummus.
- Cut it into strips and use it as a crunchy topping for salads.
Storage
Storage tip: Store in an airtight container at room temperature to maintain its freshness.
Record status
This page presents a record from our public dataset. It has not been independently verified by a nutrition professional.
Source context
No exact USDA record match has been verified for this food. Search results may include candidates that do not match the exact record or values shown. Read our methodology.
Correction status
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Frequently asked questions
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