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Croissant crema cu cacao
Croissant crema cu cacao by Boromir provides 385 kcal per 100 g, with 14.3 g of sugars and 6.4 g of protein. That is 28% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Filled croissants category and comes in a 50 g pack. Contains: eggs, gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 385 kcal | 402 |
| Total fat | 15.5 g | 19.4 −20% |
| Saturated fat | 3.4 g | 8.8 −61% |
| Carbohydrates | 54.9 g | 49 +12% |
| Total sugars | 14.3 g | 19.8 −28% |
| Protein | 6.4 g | 6.6 |
| Salt | 0.9 g | 0.9 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 177 Filled croissants products on Foodmetria.
Compared with other filled croissants
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
GeoAncaAT Galaxy A33 5G 8 iulie 2023 09:38 cremă cu cacao, făină albă de cremă cu cacao 25 % zaharoză, rafinate de pa 5,5%, lapte praf degresat, alcool etilic, pastă de alune, agent gelatinizant: pectină, amidon modificat de cartof, conservant: sorbat de potasiu), uletud seg gi 25 de sok de prezentare ble fat cocoa (făină de grâu, apă), ouă, de zahăr egetable oils (palm, sunflower, razele solare, Imaginile de pe ambalaj au doar Syrup as o vegetali raffinati (palma), cacao 5,5%, latte scremato in polvere, alcole etilico, nocciole in pasta, gelificante: pectina, amido di patate modificato, conservante: potassio sant y acids and soy lecithin, milk powder, yeast, iodized salt, flavors, For a better preservation, keep the product in the dry and well ventilated way from the sun rays, The images shown are only for product presentation purpose, IT Croissant alla crema cacao, Ingredienti farina bianca di frumento, Gema Gau las to coretta, mantenere il prodotto nella confezione originale, in ambiente asciutto e ben ventilato, Non esporre ai raggi solari, Le illustrazioni sulla confezione sono solamente eua, lievito naturale (farina di frumento, acqua), uova, sciroppo di zucchero invertito, burro, emulsionanti: mono e digliceridi degli acidi grassi e lecitina di soia, latt pedina, almidorina blanca de trigo, crema de cacao 25% (jarabe de glucosa-fructosa, agua, sacarosa, grasas végétales refinadas de palma, caxao 55%, Jech patatas, conservantes: sorbato de potasio), aceites vegetales (palma, girasol, colza), azúcar, agua, levadura natural (harina de trigo, agua), sy lecitina de soja leche en polvo, levadura, sal yodada, aromas, Para una mejor preservatión, guarde el producto en su par , Ingredieme créme de Myle entación de producto, en pâte, péctine, amidon de pomme de terre modifie, conservateur Giants: mond et diglycérides d'acides gras et la lecithine de so Cool KTO
- Allergens
- EggsGlutenMilk
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 50 g
- Sold in
- Romania
- Barcode
- 5941300003047
Prices reported by shoppers
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Frequently asked questions
How many calories are in Croissant crema cu cacao?
Croissant crema cu cacao contains 385 kcal per 100 g.
How much sugar is in Croissant crema cu cacao?
Croissant crema cu cacao has 14.3 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Croissant crema cu cacao healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Croissant crema cu cacao vegan?
Based on its ingredient list, it is not vegan.
What allergens does Croissant crema cu cacao contain?
According to the label data it contains: Eggs, Gluten, Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated October 17, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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