Egg Salad Croissant
Egg Salad Croissant by Papa John's Salads & Produce provides 190 kcal per 100 g, with 2.2 g of sugars and 6.5 g of protein. That is 44% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sandwiches category. Contains: celery, eggs, gluten, milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 sandwich (184 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 190 kcal | 350 kcal | 284 −33% | |
| Total fat | 10.9 g | 20 g | 26% | 15.6 −30% |
| Saturated fat | 1.6 g | 3 g | 15% | 5.2 −68% |
| Carbohydrates | 15.8 g | 29 g | 11% | 25.4 −38% |
| Total sugars | 2.2 g | 4 g | 3.9 −44% | |
| Dietary fiber | 0.5 g | 0.9 g | 3% | 1.9 −74% |
| Protein | 6.5 g | 12 g | 24% | 15.5 −58% |
| Salt | 0.9 g | 1.6 g | 2 −55% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6536 Sandwiches products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from October 2021. Other values: Open Food Facts.
Compared with other sandwiches
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Egg salad (hard cooked eggs (whole eggs, water, citric acid, sodium benzoate), mayonnaise (vegetable oil [soybean, canola], water, distilled vinegar, egg yolk, sugar, salt, spice, calcium disodium edta to protect flavor), celery, sweet pickle relish (cucumbers, high fructose corn syrup, corn syrup, cauliflower, vinegar, water, salt, xanthan gum, spices, red pepper, calcium chloride, potassium sorbate (preservative), alum, turmeric, natural flavors, polysorbate 80), red pepper (bell peppers, water, citric acid), salt, prepared yellow mustard (water, distilled vinegar, no. 1 mustard seed, salt, turmeric, oleoresin paprika & spices), black pepper), croissant (enriched wheat flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, margarine (partially hydrogenated soybean and cottonseed oils, water, sugar, soybean lecithin (soy), mono and diglycerides, artificial flavor, beta carotene [color], vitamin a palmitate added), sugar, contains 2% or less of: salt, non fat dry milk powder (non fat dry milk, whey), yeast and baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), for leavening, dough conditioner (datem, calcium sulfate, soybean oil, enzyme, ascorbic acid, l-cysteine), vital wheat gluten, natural butter powder (natural flavor, dextrose, maltodextrin, propylene glycol), eggs, calcium propionate, potassium sorbate and citric acid (preservatives)), green leaf lettuce.
- Allergens
- CeleryEggsGlutenMilkSoybeans
Additives 20
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 1 sandwich (184 g)
- Sold in
- United States
- Barcode
- 0782796021871
Prices reported by shoppers
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Frequently asked questions
How many calories are in Egg Salad Croissant?
Egg Salad Croissant contains 190 kcal per 100 g and about 350 kcal per serving (1 sandwich (184 g)).
How much sugar is in Egg Salad Croissant?
Egg Salad Croissant has 2.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Egg Salad Croissant healthy?
It has a Nutri-Score of C (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 Egg Salad Croissant vegan?
Based on its ingredient list, it is not vegan.
What allergens does Egg Salad Croissant contain?
According to the label data it contains: Celery, Eggs, Gluten, Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 22, 2020. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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