All butter sandwich croissant
Prefix 022: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 500 kcal | 25% |
| Total fat | 29.4 g | 38% |
| Saturated fat | 19.1 g | 96% |
| Total carbohydrate | 50.0 g | 18% |
| Total sugars | 4.4 g | — |
| Protein | 8.8 g | 18% |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated April 11, 2021 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ingredient s: enriched flour (wheat flour, niacin, reduced iron, ascorbic acidadded as a dough conditioner, thaminemononitrate riboflavin, enzyme folic acid), butter (cream), water, sugar, yeast, less than 2% of eggs, salt, milk,wheat gluten, natural flavor, ascorbica cid,enzymes, soy or/and canola oil contai ns milk, eggs, ywheat and soy, maycontain traces almonds, hazelnuts, pecans and walnuts
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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