Danish pastry, raspberry, unenriched
Whole food · Baked Products
Photo: Wikipedia
A flaky, buttery Danish pastry filled with tart raspberry jam, offering a delicate balance of sweet and tangy. Its multi-layered, laminated dough creates a tender, crisp texture that shatters lightly with each bite. At 371 kcal per 100g, it provides a quick energy boost from carbohydrates but is notably low in fiber and sugar.
Calorie split: 6% protein · 50% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People love it for the harmonious blend of rich, buttery pastry and the bright, tangy burst of raspberry jam. It's a beloved breakfast staple in Denmark and beyond, often enjoyed with coffee for a comforting, indulgent moment.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content can contribute to weight gain if overconsumed, and the refined carbohydrates may cause blood-sugar spikes. To mitigate, pair it with protein (like Greek yogurt) or healthy fats (like nuts), practice portion control (stick to one piece), and choose versions with whole-grain flour or less added sugar.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains a small amount of protein for satiety
- Offers a satisfying texture contrast between flaky pastry and fruit filling
- Can be enjoyed as a convenient breakfast or snack option
- Raspberry filling may contain some antioxidants
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Danish pastries were actually introduced to Denmark by Austrian bakers in the 19th century, and the Danes call them 'wienerbrød' (Viennese bread) in reference to their origin.
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 | 60.0 ug |
| Retinol | 60.0 ug |
| Vitamin A, IU | 200 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 raspberry Danish pastry healthy?
It's an indulgent treat rather than a health food. While it provides energy and some nutrients, it's high in calories, fat, and refined carbs. Enjoy it occasionally as part of a balanced diet.
How can I make a raspberry Danish healthier?
Use whole-grain flour for the dough, reduce sugar in the filling, add nuts or seeds for fiber and protein, and bake instead of frying. Pair it with a protein-rich side like eggs or yogurt.
What's the difference between a Danish pastry and a croissant?
Danish pastries are typically sweeter, often filled with fruit or cream, and have a slightly denser, more cake-like texture. Croissants are flakier, buttery, and usually plain or filled with savory ingredients.
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.