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Packaged croissant
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Seven Days packaged croissant (60 g) has 255 calories. That works out to 425 calories per 100 g. It contains 32.4 g of carbs, 4.4 g of protein, 11.4 g of fat and 1.1 g of fiber. Its 9.6 µg of Selenium covers 17% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
425
KCAL / 100G
Carbs
54g
· 20% DV
Protein
7.4g
· 15% DV
Fat
19g
· 24% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 7% · Fat 41%
Vitamins
B1
0.32mg · 27% DV
B3
3.1mg · 19% DV
B2
0.2mg · 15% DV
Folate
55µg · 14% DV
Minerals
Selenium
16µg · 29% DV
Sodium
430mg · 19% DV
Phosphorus
105mg · 15% DV
Iron
2mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 425 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.1g
MONOUNSATURATED
5.4g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Once opened, keep the croissant in an airtight bag or container in a cool, dry place. Do not eat it if it develops mould, an off smell, or an unusual texture.
Yes, they can be frozen while fresh if wrapped tightly. After thawing, the texture may be softer, but brief warming in the oven can improve it.
Pair it with protein-rich foods such as yogurt, milk, cheese, or eggs, plus fresh fruit. This can make the meal more filling than eating the croissant on its own.
It can provide convenient energy before exercise, but its fat content may feel heavy for some people when eaten close to training. Timing should depend on your digestion and workout intensity.
On its own, it is not an ideal recovery choice because it may not provide enough protein to support muscle repair. Adding milk, yogurt, or another protein source makes it a more balanced option.
Eating one at night is not automatically harmful; overall eating habits and portion size matter more. However, having it immediately before bed may trigger indigestion or reflux in some people.
Both are pastries, but packaged croissants often use different fats, sugars, and ingredients to maintain shelf life. A bakery croissant is not necessarily lighter, as its nutrition depends on the recipe and serving size.
They can be convenient occasionally, but they are ultra-processed and relatively low in fibre. For regular snacks, foods such as fruit, yogurt, nuts, or whole-grain options are generally better choices.
Anyone with allergies to gluten, eggs, dairy, or soy should avoid the product or check the label carefully. People managing blood sugar may also benefit from having it with protein- and fibre-rich foods rather than eating it alone.
Not necessarily. Shelf life can also come from packaging, moisture control, and the manufacturing process, so the ingredient list is the best source of information. Even so, packaged pastries are best treated as occasional foods rather than staples.
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Nutrition data compiled from USDA FoodData Central and scientific sources.