Saltie Public Food Database

Croiss Caramel Apl Filled Freezer-t Croissants, Caramel Apple Filled, Freezer-to-oven

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UPC Code 00737410072012
Data Source USDA

Nutrition Facts

Package Weight 17.5 LBR
Serving Sizes 3.5 oz , 1 croissant (99g)
oz , 1 croissant
Calories 310
Total Fat 15g 19%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 320mg 14%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Sugars 8g
Protein 6g 12%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 3.5 oz , 1 croissant of Croissants, Caramel Apple Filled, Freezer-to-oven are 48% in carbs, 44% in fat, and 8% in protein.

carbs: 48%
fat: 44%
protein: 8%

Carbs to Weight Ratio

The carbs to weight ratio of Croissants, Caramel Apple Filled, Freezer-to-oven is 37%.

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 Croissants, Caramel Apple Filled, Freezer-to-oven is estimated to be 41%.

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

Dough: Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter, Water, Fresh Whole Milk, Sugar, Eggs, Yeast, Salt, Vital Wheat Gluten, Enzymes, Ascorbic Acid. Apple Filling: Apples, Water, Modified Food Starch, Sugar, Malic Acid, Cinnamon, Salt, Guar Gum, Locust Bean Gum, Xanthan Gum, Natural Flavor And Ascorbic Acid. Caramel Filling: Corn Syrup, Sugar, Water, Sweetened Skim Condensed Milk, Butter, Salt, Soy Lecithin, Gum Arabic, Baking Soda, Citric Acid, Xanthan Gum, Caramel Color.

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