Croissants
A croissant is a buttery, flaky, crescent-shaped pastry made from a layered yeast-leavened dough. The dough is repeatedly folded and rolled with cold butter to create its signature airy, honeycomb interior and crisp exterior. It originated in France, though its viennoiserie style was inspired by the Austrian kipferl.
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🍽️ Nutrition at a glance
Croissants are high in fat and carbohydrates, with a moderate amount of protein from the flour and butter. A standard, plain croissant provides roughly 230-270 calories, with a significant portion of its fat being saturated.
Nutrition breakdown
| Calories | 231 kcal |
| Protein | 5.4 g |
| Carbs | 26.8 g |
| Fat | 11.5 g |
| Fiber | 1.6 g |
| Sugar | 5.8 g |
| Sodium | 200 mg |
| Calcium | 40 mg |
| Iron | 1.8 mg |
| Potassium | 90 mg |
| Phosphorus | 70 mg |
| Vitamin A | 110 IU |
| Vitamin B1 (Thiamin) | 0.2 mg |
| Vitamin B2 (Riboflavin) | 0.15 mg |
| Niacin (B3) | 1.8 mg |
Per 1 medium croissant (57 g) · estimated, varies by recipe
💡 What's interesting
The croissant's unique texture is achieved through a process called 'lamination,' where butter is encased in dough and folded multiple times, creating hundreds of paper-thin layers that puff up during baking.
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AI estimate may be inaccurate · Terms