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Food ID: 223
Croissant Danish
Name
Pastry, croissant
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 5.70
Fatty acid conversion factor (FCF) 0.930
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1752 kJ 1003
Energy, kcal 420 kcal 1003
total N 1.353 g 1.04 - 1.58 20 1011, 1257, 1066, 1834
Protein, total 7.7 g 5.92 - 9.02 20 1011, 1066, 1257, 1834
Protein labeling 8.5 g 6.5 - 9.9 20 1834, 1066, 1257, 1011
Carbohydrate by difference 44.1 g 1003
Carbohydrates, available 41.8 g 1003
Carbohydrate, declaration 41.0 g 1003
Dietary fiber 2.3 g 1.5 - 2.9 20 1011, 1257, 1066, 1834
Fat, total 24.1 g 18.4 - 34.7 24 1257, 1818, 1011, 1066, 1834
Alcohol 0.0 g 1655
Ash 1.8 g 1.32 - 2.3 20 1257, 1834, 1066, 1011
Dry matter 77.7 g 72.9 - 82.5 20 1257, 1066, 1011, 1834
Water 22.3 g 17.5 - 27.1 20 1066, 1257, 1834, 1011
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 257 RE 1003
Retinol 255 µg T 280
beta-carotene 18.0 µg T 280
Vitamin D 1.50 µg 1003
D3 cholecalciferol 1.50 µg T 280
Vitamin E 1.10 α-TE
alpha-tocopherol 1.10 mg 0.5 - 1.79 4 T 280
Vitamin B1 0.135 mg 0.15 0.086 - 0.168 10 1011, 1257
Vitamin B2, Riboflavin 0.106 mg 0.058 - 0.15 20 1066, 1011, 1257, 1834
Niacin 1.24 NE 1003
niacin 0.550 mg 0.45 - 0.7 4 T 280
Vitamin B6 0.0559 mg 0.043 - 0.068 14 1011, 1834, 1257
Folate 57.8 µg 38 - 90 14 1834, 1011, 1257
B12 0 µg 1655
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 810 mg 845 600 - 980 6 1257
Sodium, Na 506 mg 536.5 325 - 623 10 1257, 1011
Potassium, K 120 mg 92 - 169 20 1257, 1066, 1011, 1834
Calcium, Ca 39.5 mg 19 - 127 20 1834, 1066, 1011, 1257
Magnesium, Mg 16.1 mg 13 - 21 20 1257, 1834, 1066, 1011
Phosphorus, P 97.3 mg 74 - 126 14 1011, 1257, 1834
Iron, Fe 0.906 mg 0.6 - 1.15 20 1066, 1011, 1257, 1834
Copper, Cu 0.0950 mg 0.095 0.08 - 0.12 6 1257
Zinc, Zn 0.581 mg 0.45 - 0.76 20 1011, 1257, 1066, 1834
Iodine In 5.90 µg 1.75 - 10.1 5 T 280
Selenium, Se 1.000 µg 1311
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Starch 35.5 g 32 - 41 12 1273, 1257
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1818
C6: 0 0.000 0 1818
C8: 0 0.000 0 1818
C10: 0 0.000 0 1818
C12: 0 0.071 0.317 1818
C14: 0 0.307 1.36 1818
C16: 0 5.769 25.7 1818
C17: 0 0.000 0 1818
C18: 0 1.635 7.29 1818
C20: 0 0.146 0.649 1818
C22: 0 0.043 0.19 1818
C24: 0 0.026 0.116 1818
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1818
C16: 1 n-7 0.097 0.432 1818
C18: 1 n-9 9.917 44.2 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.151 0.673 1818
C22: 1 n-9 0.056 0.247 1818
C22: 1 n-11 0.000 0 1818
C24: 1 n-9 0.000 0 1818
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 3.265 14.5 1818
C18: 3 n-3 0.791 3.52 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.000 0 1818
C20: 3 n-3 0.031 0.139 1818
C20: 3 n-6 0.028 0.125 1818
C20: 5, n-3 0.000 0 1818
C22: 5, n-3 0.000 0 1818
C22: 6, n-3 0.000 0 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.088 0.392 1818
Sum saturated 7.996 35.6 1003
Sum monounsaturated 10.221 45.5 1003
Sum polyunsaturated 4.115 18.3 1003
Fatty acids, total 22.420 100 1003
Sum n-3 fatty acids 0.822 3.66 1003
Sum n-6 fatty acids 3.293 14.6 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 365 270 T 280
Leucine 595 440 T 280
Lysine 217 160 T 280
Methionine 135 100 T 280
Cystine 133 98 T 280
Phenylalanine 392 290 T 280
Tyrosine 176 130 T 280
Threonine 244 180 T 280
Tryptophan 74 55 T 280
Valin 406 300 T 280
Arginine 392 290 T 280
Histidine 176 130 T 280
Alanine 298 220 T 280
Aspartic acid 474 350 T 280
Glutamic acid 2330 1720 T 280
Glycine 325 240 T 280
Proline 690 510 T 280
Serin 392 290 T 280

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby