Croissant, chocolate vs. Doughnut, yeast type vs. Churros
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Croissant, chocolate has the most protein of the foods compared, at 7.4 g per 100g.
| Nutrient | Croissant, chocolate | Doughnut, yeast type | Churros |
|---|---|---|---|
| Protein | 7.4 G | 6.1 G | 6 G |
| Total lipid (fat) | 22.8 G | 22.7 G | 22.2 G |
| Carbohydrate, by difference | 49.4 G | 47.9 G | 48.9 G |
| Energy | 421 KCAL | 421 KCAL | 419 KCAL |
| Total Sugars | 19.9 G | 22.8 G | 23.4 G |
| Fiber, total dietary | 3.3 G | 2.1 G | 2.6 G |
| Calcium, Ca | 36 MG | 101 MG | 110 MG |
| Iron, Fe | 2.3 MG | 2.4 MG | 2.4 MG |
| Potassium, K | 167 MG | 102 MG | 105 MG |
| Sodium, Na | 242 MG | 316 MG | 309 MG |
| Cholesterol | 54 MG | 30 MG | 29 MG |
| Fatty acids, total saturated | 12.9 G | 9.5 G | 9.2 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.