Reduced far all butter croissants
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 389 kcal | 19% |
| Fat | 18.1 g | 26% |
| of which saturates | 12.3 g | 62% |
| Carbohydrate | 46.6 g | 18% |
| of which sugars | 6.1 g | 7% |
| Fibre | 2.1 g | — |
| Protein | 8.9 g | 18% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 14 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour (contains Gluten) · Butter (Milk) (20%) · Water · Pasteurised Egg · Yeast · Sugar · Dried Wheat Gluten · Dried Fermented Wheatflour (contains Gluten) · Dried Whole Milk · Salt · Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Butter croissants” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Butter croissants”: 2.94 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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