Apricot and Madagascan Vanilla Croissant
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 289 kcal | 14% |
| Fat | 13.7 g | 20% |
| of which saturates | 9.4 g | 47% |
| Carbohydrate | 34.7 g | 13% |
| of which sugars | 12.0 g | 13% |
| Fibre | 2.2 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour (contains Gluten), Water, Apricots (19%), Butter (Milk) (14%), Sugar, Yeast, Modified Maize Starch, Dried Wheat Gluten, Dried Whey (Milk), Pasteurised Egg, Cream (Milk), Salt, Dried Whole Milk, Palm Oil, Invert Sugar, Maltodextrin, Potato Starch, Concentrated Carrot, Madagascan Vanilla Extract, Thickener: Xanthan Gum, E413, Flavouring, Madagascan Vanilla Pod, Stabiliser: Carrageenan, Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E413TragacanthEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bakery Croissants”: 2.42 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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