French Butter Croissants 4 ct
Prefix 023: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 376 kcal | 19% |
| Total fat | 20.7 g | 26% |
| Saturated fat | 13.4 g | 67% |
| Total carbohydrate | 39.7 g | 14% |
| Total sugars | 4.3 g | — |
| Dietary fiber | 3.7 g | 13% |
| Protein | 5.9 g | 12% |
| Sodium | 0.17 g | 7% |
Open Food Facts, ODbL, record updated March 2, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER, WATER, FRESH MILK, SUGAR, EGGS, YEAST, SALT, ASCORBIC ACID, ENZYMES. CONTAINS: WEHAT, MILK, AND EGGS. PRODUCED IN AN ENVIRONMENT THAT ALSO USES PEANUTS, TREE NUTS, SOY, WHEAT, MILK, EGGS, AND SESAME.
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.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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