Danish pastry, lemon, unenriched
Whole food · Baked Products
Photo: Wikipedia
A Danish pastry is a laminated, buttery dough, often filled or topped with a bright, tangy lemon curd or glaze. Its texture is a delightful contrast of shatteringly flaky, caramelized layers and a soft, slightly chewy interior. Nutritionally, it is a dense energy source, delivering a significant 371 kcal and 18.5g of fat per 100g.
Calorie split: 6% protein · 50% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore the Danish pastry for its masterful balance of textures—crisp, buttery layers yielding to a tender crumb—and the vibrant, zesty punch of lemon that cuts through the richness. It's a beloved staple of café culture, offering a moment of indulgent comfort.
⚠️ Watch-outs & how to enjoy it better
Its high fat, calorie, and refined carbohydrate content can lead to blood sugar spikes and may not suit those monitoring saturated fat intake. To counteract this, pair a small portion with a source of protein or healthy fat (like Greek yogurt or nuts) to slow digestion, and enjoy it as an occasional treat rather than a daily staple.
Key benefits
- Provides a quick source of energy from carbohydrates and fats.
- Contains a small amount of protein (5.4g per 100g) from wheat flour and eggs.
- Offers a satisfying sensory experience that can boost mood.
- Can be part of a balanced diet when enjoyed in moderation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The characteristic flaky layers of a Danish pastry are achieved through a process called lamination, where butter is folded into the dough repeatedly, creating hundreds of alternating layers of dough and fat that puff up when baked.
Full nutrition (USDA data · scales with serving)
| Water | 27.1 g |
| Energy | 371 kcal |
| Energy | 1552 kj |
| Protein | 5.4 g |
| Total lipid (fat) | 18.5 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 47.8 g |
| Fiber, total dietary | 1.9 g |
| Calcium, Ca | 46.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 89.0 mg |
| Potassium, K | 83.0 mg |
| Sodium, Na | 354 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.25 mg |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.77 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Vitamin B-12 | 0.09 ug |
| Vitamin A, RAE | 53.0 ug |
| Retinol | 53.0 ug |
| Vitamin A, IU | 175 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 40.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.17 g |
| Isoleucine | 0.22 g |
| Leucine | 0.40 g |
| Lysine | 0.18 g |
| Methionine | 0.11 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.17 g |
| Valine | 0.25 g |
| Arginine | 0.21 g |
| Histidine | 0.12 g |
| Alanine | 0.19 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.18 g |
| Proline | 0.54 g |
| Serine | 0.28 g |
FAQ
Is a lemon Danish pastry the same as a croissant?
No, while both are laminated pastries, a Danish typically contains eggs and sugar in the dough, making it richer, softer, and sweeter than a croissant, which has a leaner, flakier dough.
Why is the lemon filling not listed as sugar in the nutrition facts?
The '0g sugar' listed is likely a data reporting convention or error. Lemon fillings and glazes are typically high in sugar, which contributes significantly to the pastry's 47.8g of carbohydrate content.
Can I freeze leftover Danish pastries?
Yes, they freeze well. Wrap them tightly in plastic wrap and foil, then reheat in a 300°F (150°C) oven for 10-15 minutes to restore crispness, avoiding the microwave which can make them soggy.
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 3.71 kcal/g · 6% calories from protein · 1.9 g fiber · 0.0 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: 4.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.