Seeded croissant

Bakery

Item Rating: 50/100

1 serving (85 grams) contains 330 calories, 6.0 grams of protein, 20.0 grams of fat, and 35.0 grams of carbohydrates.

Nutrition Information

1 cup (236.1g)

Calories		916.7
% Daily Value*
Total Fat		55.6 g	71%
	Saturated Fat	33.3 g	166%
	Polyunsaturated Fat	0 g
Cholesterol		125.0 mg	41%
Sodium		888.9 mg	38%
Total Carbohydrates		97.2 g	35%
	Dietary Fiber	5.6 g	20%
	Sugars	13.9 g
protein		16.7 g	33%
Vitamin D		0 mcg	0%
Calcium		55.6 mg	4%
Iron		5.6 mg	31%
Potassium		277.8 mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

⚠️ Contains trans fat

🧈 High saturated fat

Source of Calories

Fat: 500 cal (52.3%)

Protein: 66 cal (7.0%)

Carbs: 388 cal (40.7%)

About Seeded croissant

The seeded croissant is a flaky, buttery pastry originating from Austria but made famous by French cuisine. This variation includes seeds such as sesame, flax, sunflower, or poppy, enriching its flavor and nutritional profile. A standard seeded croissant is high in carbohydrates and fats due to its buttery layers but also contains dietary fiber, healthy fats, and protein contributed by the seeds. Typically, one croissant provides around 250-350 calories, depending on its size and seed content, along with essential nutrients like magnesium, selenium, and omega-3 fatty acids from the seeds. While it offers more nutrients than a plain croissant, it should still be consumed in moderation due to its high saturated fat content.

Health Benefits

• Provides omega-3 fatty acids from seeds like flax and sesame, which support heart and brain health.
• Rich in dietary fiber from the seeds, aiding digestion and promoting gut health.
• Source of magnesium, which is vital for muscle function and maintaining energy levels.

Dietary Considerations

Allergens: Contains gluten, dairy, sesame, poppy seeds, flax seed (possible cross-contact)

Suitable for: Vegetarian diet (if no meat-based additives)

Not suitable for: Gluten-free diet, vegan diet (unless made with plant-based alternatives), nut-free diet (in case of cross-contact during production)

Selection and Storage

Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in an oven at 350°F (175°C) for a few minutes for optimal texture.

Common Questions About Seeded croissant Nutrition

What is the nutritional content of a seeded croissant?

A typical seeded croissant contains around 250-300 calories, 10-12 grams of fat, 4-5 grams of protein, and 25-30 grams of carbohydrates per serving (about 64-70 grams). The seeds often add fiber, healthy fats, and slight amounts of vitamins like magnesium and iron depending on the seed mix.

Can I eat a seeded croissant on a keto or low-carb diet?

Seeded croissants are generally not suitable for keto or low-carb diets due to their high carbohydrate content (25-30 grams per serving). However, some specialty low-carb or keto-friendly croissant recipes might exist, which replace regular flour with almond or coconut flour.

Are seeded croissants healthy?

Seeded croissants may offer slightly more nutrients than plain croissants due to the seeds, which contain healthy fats, fiber, and some minerals like magnesium. However, they are still high in calories, refined carbohydrates, and saturated fats, so they should be eaten in moderation if you're aiming for a balanced diet.

How many seeded croissants should I eat in one serving?

One seeded croissant (around 64-70 grams) is typically considered one serving. While they can be part of an indulgent breakfast or snack, pairing them with protein or fiber-rich sides like eggs or a salad can help balance the meal.

How do seeded croissants compare to plain croissants?

Seeded croissants have a similar calorie and fat content to plain croissants but often contain slightly more nutrients like fiber, healthy fats, and minerals from the seeds. However, the overall nutritional difference is not significant as their base ingredients (refined flour, butter, and sugar) remain the same.

Data Sources & Scientific References