Saltie Public Food Database

Ham & Swiss Croissant

🥐
Brand Nice!
UPC Code 049022887343
Data Source USDA

Nutrition Facts

Package Weight 7.2 oz
Serving Sizes 1 sandwich (191g)
sandwich
Calories 359
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 1460mg 63%
Total Carbohydrate 26.9g 10%
Dietary Fiber 1g 4%
Sugars 6g
Protein 16g 32%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 sandwich of Ham & Swiss Croissant are 33% in carbs, 47% in fat, and 20% in protein.

carbs: 33%
fat: 47%
protein: 20%

Carbs to Weight Ratio

The carbs to weight ratio of Ham & Swiss Croissant is 14%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Ham & Swiss Croissant is estimated to be 69%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Ham (A Portion Of Ground Ham Cured With Water, Dextrose, Salt, Sodium Lactate, Sodium Phosphates, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite), Croissant (Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Margarine (Palm Oil, Water, Soybean Oil, Salt, Whey (Milk), Mono And Diglycerides, Soybean Lecithin (Soy), Natural Butter Flavor, Colored With Beta Carotene, Vitamin A Palmitate Added), Sugar, Non-fat Dry Milk, Bakers Yeast, Salt, Dough Conditioner (Wheat Flour, [Datem], Contains 2% Or Less Of: L-cysteine, Enzyme, Ascorbic Acid, Azodicarbonamide), Wheat Gluten, Calcium Propionate [Preservative]), Lettuce, Swiss Cheese (Pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes).

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