Egg & Cheese Croissant

Nutrition Facts
Serving Size 1 Each
Calories 422
    Calories from Fat 219

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 24.3g
37%
Tot. Carb. 33.8g
26%
  Sat. Fat 12.2g
61%
  Dietary Fiber 1g
4%
  Trans Fat 0.1g
 
  Sugars 5.8g
 
Cholesterol 166.6mg
56%
Protein 11.9g
 
Sodium 691.9mg
29%
 
 
A-IU   15%
  • Vit C   0%
  • Calc   20%
  • Iron   12%
  • Fat-T   37%
  • Fat-S   61%
  • INGREDIENTS:  Croissant (ENRICHED WHEAT FLOUR BLEACHED (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTER (CREAM, SALT), HIGH FRUCTOSE CORN SYRUP, YEAST, NONFAT DRY MILK (MILK PROTEIN CONCENTRATE, LACTOSE), LIQUID WHOLE EGGS, CONTAINS 2% OR LESS OF: SALT, GUAR GUM, WHEAT STARCH, DEXTROSE, SODIUM STEAROYL LACTYLATE, DATEM, FUNGAL AMYLASE, ASCORBIC ACID, AZODICARBONAMIDE, MONO AND DIGLYCERIDES, CALCIUM CARBONATE, L-CYSTEINE HYDROCHLORIDE, TRICALCIUM PHOSPHATE, CALCIUM STEARATE, XANTHAN GUM, PROPYLENE GLYCOL, SODIUM BENZOATE (PROTECTS FLAVOR), TURMERIC, BETA CAROTENE, NATURAL MIXED TOCOPHEROLS (PROTECTS FRESHNESS), SILICON DIOXIDE, PROPRIONIC ACID, PHOSPHORIC ACID, NATURAL AND ARTIFICIAL FLAVOR.), Fried Egg (Egg white, Egg Yolk, Soybean Oil, Water, Contains 2% or less of the following: Modified Corn Starch, Black Pepper, Salt, Natural Butter Flavor, Cellulose Gum, Xanthan gum, Citric Acid, EDTA.), AMERICAN CHEESE (CULTURED MILK AND SKIM MILK, WATER, CREAM, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, SORBIC ACID (PRESERVATIVE), CITRIC ACID, ARTIFICIAL COLOR, ACETIC ACID, ENZYMES, SOY LECITHIN.)
    ALLERGENS:  Milk, Eggs, Wheat, Soy Beans
    NOTICE TO CUSTOMERS - Because a food manufacturer may change the ingredients and nutritional content of its food products without our knowledge, we can not guarantee the accuracy of the nutritional value and contents of each food item. For more detailed information on a food Product, please contact the unit manager or the food manufacturer directly