Croissants, cheese
Whole food · Baked Products
Photo: Wikipedia
A cheese croissant is a flaky, buttery pastry with a savory, melted cheese filling or topping, offering a delightful contrast between the crisp, airy layers and the rich, salty cheese. Nutritionally, it provides a significant source of fat and carbohydrates, with a moderate protein content from the cheese, making it a calorie-dense but flavorful option.
Calorie split: 9% protein · 46% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore cheese croissants for their perfect marriage of buttery, flaky pastry and the umami-rich, gooey cheese, creating a universally comforting and indulgent experience. They are a versatile staple, enjoyed for breakfast, as a snack, or even in sandwiches, deeply embedded in café culture worldwide.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood-sugar spikes and may not be suitable for those monitoring calorie or saturated fat intake. To counteract this, pair it with a fiber-rich vegetable salad or lean protein to slow digestion, and practice portion control by enjoying a half-croissant as a treat rather than a full meal.
Key benefits
- Provides quick energy from carbohydrates
- Offers a good source of calcium from cheese
- Contains protein for muscle maintenance
- Convenient and portable snack or meal
- Satisfies savory cravings effectively
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The croissant's iconic crescent shape is actually a myth in its origin story; the original Austrian 'kipferl' was crescent-shaped, but the French croissant was developed into its modern form and is typically straight or slightly curved.
Full nutrition (USDA data · scales with serving)
| Water | 21.0 g |
| Energy | 414 kcal |
| Energy | 1732 kj |
| Protein | 9.2 g |
| Total lipid (fat) | 20.9 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 47.0 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 11.3 g |
| Calcium, Ca | 53.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 130 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 361 mg |
| Zinc, Zn | 0.94 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.34 mg |
| Selenium, Se | 26.8 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.52 mg |
| Riboflavin | 0.33 mg |
| Niacin | 2.2 mg |
| Pantothenic acid | 0.84 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 74.0 ug |
| Folic acid | 41.0 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 103 ug |
| Choline, total | 38.8 mg |
| Vitamin B-12 | 0.32 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 204 ug |
| Retinol | 197 ug |
| Carotene, beta | 89.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 805 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 43.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.6 g |
| SFA 4:0 | 0.50 g |
| SFA 6:0 | 0.29 g |
| SFA 8:0 | 0.17 g |
| SFA 10:0 | 0.38 g |
| SFA 12:0 | 0.43 g |
| SFA 14:0 | 1.6 g |
| SFA 16:0 | 4.8 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 6.5 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.31 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.30 g |
| Isoleucine | 0.41 g |
| Leucine | 0.69 g |
| Lysine | 0.37 g |
| Methionine | 0.19 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.46 g |
| Tyrosine | 0.30 g |
| Valine | 0.45 g |
| Arginine | 0.36 g |
| Histidine | 0.21 g |
| Alanine | 0.34 g |
| Aspartic acid | 0.53 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.30 g |
| Proline | 0.89 g |
| Serine | 0.48 g |
FAQ
What is the difference between a cheese croissant and a cheese Danish?
A cheese croissant is made with laminated, yeast-leavened puff pastry dough, resulting in a light, flaky texture. A cheese Danish uses a richer, sweeter, and more cake-like dough, often with a cream cheese filling.
How should I store leftover cheese croissants?
For best texture, store at room temperature in a paper bag for 1-2 days. For longer storage, freeze them wrapped tightly for up to a month and reheat in a toaster oven to re-crisp the pastry.
Can I make a cheese croissant at home?
Yes, but it is a multi-day process involving making laminated dough with many folds of butter. Many home bakers start with high-quality frozen croissant dough and add their own cheese filling before baking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.14 kcal/g · 9% calories from protein · 2.6 g fiber · 11.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.