12 Croissants au beurre
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (20.2%)
Saturated fat in high quantity (12.9%)
Sugars in moderate quantity (8.1%)
Salt in moderate quantity (0.975%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 1520 kJ (365 kcal) |
| Fat | 20.2 g |
| Saturated fat | 12.9 g |
| Carbohydrates | 37.5 g |
| Sugars | 8.1 g |
| Dietary fiber | ? |
| Proteins | 8 g |
| Salt | 0.975 g |
| Sodium | 0.39 g |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1520 kJ (365 kcal) | 1520 kJ (365 kcal) | ? |
| Fat | 20.2 g | 20.2 g | ? |
| Saturated fat | 12.9 g | 12.9 g | ? |
| Carbohydrates | 37.5 g | 37.5 g | ? |
| Sugars | 8.1 g | 8.1 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 8 g | 8 g | ? |
| Salt | 0.975 g | 0.975 g | ? |
| Sodium | 0.39 g | 0.39 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1100 - Alpha-Amylase
An amylase () is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833). Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Croissant, butter, from bakery • Score: 70/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Croissant, butter, from bakery. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 59.4 % |
| Processing | 10.7 % |
| Packaging | 25.3 % |
| Transportation | 4.3 % |
| Distribution | 0.4 % |
| Consumption | 0.0 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 64/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Croissant, butter, from bakery. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 68.7 % |
| Processing | 6.2 % |
| Packaging | 18.2 % |
| Transportation | 6.6 % |
| Distribution | 0.4 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Plastic | Unknown | High |
Declared packaging
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 100 % | Medium |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on September 29, 2017 at 5:07:44 PM UTC by kiliweb .
Last edit on March 17, 2026 at 2:31:27 PM UTC by new-nutrition-bot .
Product page also edited by asmoth, beniben, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, quentinbrd, yuka.LKpnH-SNBZYiF8GIiaQP7GS1StXyM_lLQ2JTow, yuka.sY2b0xO6T85zoF3NwEKvlmtgDPrdhWrjCkTinEO13YfRdaTSeo5C-JLlLag.