Croissant (pastry crescent), commercial, plain

Crescent-shaped pastry prepared from ingredients such as wheat flour, butter (salted or unsalted) or margarine, yeast, sugar, egg, milk powder and food additives, then baked. Sodium content likely to vary widely depending on ingredients.

Na, fat and fatty acids were derived from 17 individual samples of croissants purchased frozen or from bakeries in NSW, SA and WA in 2009 (2008 TFA Program). I was derived from 12 individual samples of croissants purchased frozen or from bakeries in NSW and SA as part of the same program. The majority of remaining nutrients were derived from a composite sample of 7 purchases of croissants purchased in patisseries and bakeries in Sydney in 1983 and a composite of 5 purchases of croissants purchased from supermarkets and cake shops in Adelaide in 1988. Cl, Se, S, F, atoc, pyridoxine, pantothenate and biotin were derived from 8 purchases of croissants purchased in Adelaide in 1993. Note low sum of proximates - data should be used with caution.