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    Raspberry Croissant

    Nutritional Information

    Serving Size: 1 EACH
    Calories 667
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 31.5g 24%
    Saturated Fat 19.5g 97%
    Trans Fatty Acid 0g 0%
    Cholesterol 86.2mg 29%
    Sodium 683.9mg 28%
    Carbohydrates 82.9g 28%
    Dietary Fiber 2.8g 11%
    Total Sugars 29.2g
    Added Sugar 26g 52%
    Protein 13.2g 24%
    % Daily Value: Protein 24% Fat 24% Carbohydrates 28% Dietary Fiber 11% Cholesterol 29% Trans Fatty Acid 0% Vitamin A - IU 19% Calories 33% Saturated Fat 97% Added Sugar 52%
    INGREDIENTS:
    Raspberry Cheese Croissant (Croissant Sheets (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Unsalted Butter, Milk With Vitamin D Added, Sugar, Yeast, Contains 2 Percent Of Less Of: Dough Conditioner (Wheat Flour, Salt, Nonfat Dry Milk, DATEM, Enzyme Blend [Sodium Chloride, Calcium Sulfate And Calcium Silicate {Anit-Caking}, Wheat Starch, Enzyme Preparation, Sunflower Oil], Soybean Oil, Soy Lecithin, Dextrose, Ascorbic Acid). Contains: Wheat, Milk, Soybeans.), Raspberry Pastry Filling Pouch (High Fructose Corn Syrup, Water, Red Raspberries, Food Starch Modified, Sugar, Citric Acid, Sodium Benzoate And Potassium Sorbate, Salt, Red 40, Blue 1,Natural And Artificial Flavor, Sodium Citrate, Gellon Gum ), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum)
    ALLERGENS:
    Milk, Wheat, Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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