Classic Puff Pastry Dough — Nutrition Facts & Ingredients
Per serving (1/10 Sheet (40g), 40 g): 170 calories. Per 100 g: 425 calories, 5 g protein, 32.5 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Saturated fat: 40% DV (high at 20% DV or more)
Nutrition Facts
Serving size1/10 Sheet (40g) (40g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy
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Prices and availability are set by the retailer. About these linksIngredients
Cream, Lemon Juice, Natural Flavorings, Salt, Unbleached Unbromated Flour, Usda Grade Aa Butter, Water
Frequently asked questions
How many calories are in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 425 calories.
How much protein is in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 5.0 g protein.
How many carbohydrates are in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 27.5 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 0.0 g sugars.
How much sodium (salt) is in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 338.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Classic Puff Pastry Dough?
Per 100 g of Classic Puff Pastry Dough there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Classic Puff Pastry Dough?
The main ingredients in Classic Puff Pastry Dough are: Cream, Lemon Juice, Natural Flavorings, Salt, Unbleached Unbromated Flour.
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