Butter croissant
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 424 kcal | 21% |
| Fat | 24.7 g | 35% |
| of which saturates | 12.9 g | 64% |
| Carbohydrate | 40.3 g | 15% |
| of which sugars | 5.7 g | 6% |
| Fibre | 1.1 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, butter (milk) 24%, water, sugar, yeast, wheat gluten, pasteurised free range egg, salt, flour treatment agent (ascorbic acid), enzyme ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May contain nuts and sesame seeds Bake from frozen.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.