Croissants, butter
FDC 174987oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 26 · -14 vs Baked goods medianButter croissants score 26 of 100, a Low band result ranking 47th of 60 in Baked goods, below the category median of 40. They post a few good marks for a pastry, though: vitamin A at an excellent 23 percent DV, protein at a good 16 percent DV, and iron at a good 11 percent DV.
Made from laminated, butter-layered dough, croissants are a breakfast or brunch pastry usually eaten plain or split for a sandwich, with 406 calories per 100 g. The honest caveat is saturated fat, high at 11.7 g per 100 g, the trade-off for all that lamination; multigrain crackers are a lighter-scoring alternative for those watching that number.
See how this score is calculated, build a plate around croissants, butter, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 406 kcal | 20% |
| Total fat | 21 g | 27% |
| Saturated fat | 12 g | 59% |
| Cholesterol | 67 mg | 22% |
| Sodium | 384 mg | 17% |
| Carbohydrate | 46 g | 17% |
| Dietary fiber | 2.6 g | 9% |
| Sugars | 11 g | |
| Protein | 8.2 g | 16% |
| Potassium | 118 mg | 3% |
| Calcium | 37 mg | 3% |
| Iron | 2 mg | 11% |
| Magnesium | 16 mg | 4% |
| Vitamin C | 0.2 mg | 0% |
| Vitamin A | 206 µg | 23% |
| Vitamin E | 0.84 mg | 6% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | 6% |
| Total fat | 5.9 g | 8% |
| Saturated fat | 3.3 g | 16% |
| Cholesterol | 19 mg | 6% |
| Sodium | 108 mg | 5% |
| Carbohydrate | 13 g | 5% |
| Dietary fiber | 0.73 g | 3% |
| Sugars | 3.2 g | |
| Protein | 2.3 g | 5% |
| Potassium | 33 mg | 1% |
| Calcium | 10 mg | 1% |
| Iron | 0.57 mg | 3% |
| Magnesium | 4.5 mg | 1% |
| Vitamin C | 0.06 mg | 0% |
| Vitamin A | 58 µg | 6% |
| Vitamin E | 0.24 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 174987Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the baked goods median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Crackers, multigrainDensity 28 vs 26Croutons, seasonedDensity 28 vs 26Cookies, chocolate cream covered biscuit sticksDensity 29 vs 26Original analysis by NutriVerdict
In the kitchen and how to use it
A butter croissant gets its signature flaky, layered texture from laminated dough, thin sheets of butter folded repeatedly into the dough before baking so it puffs into airy layers with a crisp, golden exterior. It's most often eaten plain for breakfast alongside coffee, split and filled with ham and cheese for a quick sandwich, or used as the base for pain perdu (French toast) when a day old. Classic pairings include jam, butter, or a soft cheese, and day-old croissants are commonly repurposed into bread pudding or a croissant-based French toast.
Fresh croissants are best eaten the day they're baked, as the layers turn soft and lose their crackle within hours at room temperature; day-old ones can be revived with a few minutes in a warm oven, and they freeze well before baking or after for longer storage. At 406 calories and 21 g of fat per ounce serving, a croissant is a calorie-dense breakfast pastry rather than an everyday staple, though it does contribute 8.2 g of protein and 23% DV of vitamin A per 100 g from the butter.
Frequently asked questions about croissants, butter
How many calories are in a butter croissant?
A 28 g ounce serving has 406 calories, with 21 g of fat and 45.8 g of carbohydrate.
Is a butter croissant a good source of vitamin A?
It provides 23% of the daily value for vitamin A per 100 g, largely from the butter used in the laminated dough.
How do you keep croissants fresh?
Eat them the day they're baked for the best texture, or freeze them and reheat briefly in a warm oven to revive the flaky layers.