Croissants zum Fertigbacken

by Billa immer gut in Croissants Barcode 8014337002905
Bad nutritional quality
Green-Score
b
Environmental impact estimate

Croissants zum Fertigbacken by Billa immer gut provides 344 kcal per 100 g, with 3.5 g of sugars and 9.1 g of protein. That is 74% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Croissants category.

Nutrient levels per 100 g

Fat
16 g · Moderate
Saturated fat
7.1 g · High
Sugars
3.5 g · Low
Salt
1.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 57g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 344 kcal 196 kcal 406 −15%
Total fat 16 g 9.1 g 12% 21.5 −26%
Saturated fat 7.1 g 4 g 20% 10.8 −34%
Carbohydrates 38 g 21.7 g 8% 44.9 −15%
Total sugars 3.5 g 2 g 13.6 −74%
Protein 9.1 g 5.2 g 10% 7.2 +26%
Salt 1.9 g 1.1 g 1 +97%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1080 Croissants products on Foodmetria.

Compared with other croissants

Calories lower 12%
Sugars lower 7%
Salt higher 3%
Saturated fat lower 15%
Protein top 12%

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

Product details

Serving size
57g
Sold in
Austria
Barcode
8014337002905

Prices reported by shoppers

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Frequently asked questions

How many calories are in Croissants zum Fertigbacken?

Croissants zum Fertigbacken contains 344 kcal per 100 g and about 196 kcal per serving (57g).

How much sugar is in Croissants zum Fertigbacken?

Croissants zum Fertigbacken has 3.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Croissants zum Fertigbacken 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 April 7, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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