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Pastries, Greek, baklava, retail

Baklava is a sweet pastry made with layers of thin pastry, nuts and syrup or honey. These figures describe assorted Greek retail baklava, as sold. It mainly provides carbohydrate and fat: per 100g, it contains 54g carbohydrate, including 29g sugars, and 25g fat, including 9.7g saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are worth noting for people monitoring these in their diet, while the amount eaten affects total energy intake. Recipes and products can vary, so individual product labels may differ from these figures. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

456 kcal

Energía

1909 kJ

Grasa

25g

of which saturates

9.7g

Carbohydrate

54g

of which sugars

29g

Fibra

2g

Proteína

6.7g

Sal

0.41g

Alcohol

0g

Agua

11g

Colesterol

20mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina E

3mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.04mg

Niacin (B3)

1mg

Ácido fólico

9µg

Calcio

48mg

Hierro

1.6mg

Magnesio

49mg

Phosphorus

119mg

Potasio

180mg

Sodio

163mg

Zinc

1mg

Cobre

0.35mg

Selenio

5µg

Other types of pastries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pastries, chocolate eclairs, cream filled, retail

387 kcal

6.1g

29g

1.4g

Pastries, cream filled, retail

415 kcal

3.3g

27g

2.9g

Pastries, Danish, retail

446 kcal

4.9g

29g

2.1g

Pastries, Asian

538 kcal

6.3g

39g

–

Pastries, chocolate eclairs, fresh, homemade

381 kcal

4.1g

25g

–

Pastries, Chinese, flaky

392 kcal

5.4g

16g

–

About these figures

Values are per 100g of the food as described (7 samples, 7 products, assorted baklava). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente