THE RIGHT QUESTION – This pastry often sits on our breakfast or brunch tables. But between a croissant and a pain or a chocolate, is there one to be favored? A less fatty and sweet version.
For breakfast, brunch or a delicious snack treat, pain or chocolate and croissants are often a must and are synonymous with sweetness. From a nutritional standpoint, however, some people know that these pastries are far from healthy and should be consumed in moderation. But between croissant and pain or chocolate, which is less bad? Is there one that is less greasy and sweet?
Similar composition
At the risk of disappointment, neither of these two sweets should be preferred. They have almost similar nutritional composition. There are 250 to 300 calories for a pain or chocolate, and 230 to 270 calories for a croissant. “We find an average of 25 grams of lipid per person,” explains nutritionist Angelique Plier, “with an additional 2 to 3 grams (the equivalent of 2 tablespoons of oil) from pain or chocolate.” his chocolate bar. Both contain an average of 45 grams of carbohydrates, with an additional 6 grams for bread.
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In fact, pain or chocolate and croissants are “pleasure” foods and do not provide anything interesting for the body. “They are only saturated fats and fast sugars,” concludes the dietitian nutritionist, “they do not offer the body any vitamins, fibers or minerals.” After taking them, we will not feel full and can eat more.
Consume sparingly
Hence the importance of ensuring moderate consumption. “The fast sugars in both foods cause a blood sugar spike, a sudden increase in blood sugar,” reports Angelique Plier. The decline in this rate will be as rapid as its increase, and will then cause fatigue, new cravings for food and sugar. After all, consuming too much fast sugar can even contribute to the development of fatty liver, the nutritionist warns. Their saturated fat content also requires moderate consumption. “Excess can cause the production of prostaglandins, which cause inflammation throughout the body,” adds the expert. Not to mention that sugars and saturated fats will harm our intestinal flora.
They are only saturated fats and fast sugars, summarizes the dietitian nutritionist, they do not offer the body any vitamins, fibers or minerals.
Angelique Plier, dietitian, nutritionist
At breakfast or brunch, however, you can limit the damage by adding an element of salt to your croissant or pain au chocolat. Or rather, a good source of protein and fiber that will limit the absorption of fats and sugars. In practice? “A raw vegetable salad or two eggs would be the preferred accompaniment,” advises Angelique Plier. Finally, we would be careful not to use either of these two pastries after 4pm. “The best enzymes for digesting saturated fat are much less effective after this time,” explains the nutritionist. In order to enjoy them, it is better, for example, to give preference to morning or lunch time.
Source: Le Figaro
