Croissant ciliegia

by Bauli in Filled croissants Barcode 8001720445685
Bad nutritional quality
Green-Score
b
Environmental impact estimate

Croissant ciliegia by Bauli provides 414 kcal per 100 g, with 22 g of sugars and 6.1 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Filled croissants category.

Nutrient levels per 100 g

Fat
19 g · High
Saturated fat
9.3 g · High
Sugars
22 g · Moderate
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 50 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 414 kcal 207 kcal 402
Total fat 19 g 9.5 g 12% 19.4
Saturated fat 9.3 g 4.7 g 24% 8.8 +5%
Carbohydrates 53 g 26.5 g 10% 48.9 +8%
Total sugars 22 g 11 g 19.9 +11%
Dietary fiber 1.8 g 0.9 g 3% 3.1 −41%
Protein 6.1 g 3.1 g 6% 6.6 −7%
Salt 0.5 g 0.2 g 0.9 −52%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 178 Filled croissants products on Foodmetria.

Compared with other filled croissants

Calories higher 37%
Sugars higher 41%
Salt lower 28%
Saturated fat higher 46%
Protein top 69%
Fiber top 66%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
50 g
Sold in
France
Barcode
8001720445685

Prices reported by shoppers

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Frequently asked questions

How many calories are in Croissant ciliegia?

Croissant ciliegia contains 414 kcal per 100 g and about 207 kcal per serving (50 g).

How much sugar is in Croissant ciliegia?

Croissant ciliegia has 22 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Croissant ciliegia healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 10, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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