Croissant Saint Martin is which, despite appearances, has many nutritional values. Saint Martin’s rogal is rich in many vitamins and minerals, thanks to poppy seeds, walnuts and almonds.
However, the Crossant horn is quite caloric.
What other nutritional values does the St. Martin’s rogal have? What is the recipe for the St. Martin’s rogalin?
The Saint Martin’s rogal is a confectionery baked on November 11. On St. Martin’s Day, the history of St. Martin’s Croissants dates back to 1891, when it was distributed to the poor after the pilgrimage Mass on November 11. The originator of the project was Poznan baker Joseph Melzer. Traditional croissants are baked only by confectioneries located in Poznan and the Wielkopolska Province, which are certified by the Poznan Traditional “Rogal Świętomarciński”.
In addition, the Crossant is on the list of protected geographical indications in the European Union.
Croissant Saint Martin – what is it?
Rogal świętomarciński is a confectionery made of semi-pancake dough, filling with white poppy seeds, sugar, eggs, margarine, nuts, raisins, candied fruit or syrup and almond flavor.It has a crescent shape with visible layers on the cross-section. Dark gold or light brown croissant skin The weight of the croissant varies from 150 to 250 g.
Croissants are produced by hand, which makes their product very time-consuming.
The nutritional value of the St. Martin’s Croissant determines the raw materials that have been used for its production .The product is very high-calorie, one horseradish offering as much as 850 kcal, and is rich in fat, is the source of both saturated fat, which are found in margarine, as well as polyunsaturated fats, derived from walnuts. In addition, in the croissant we find mono-unsaturated fatty acids, the source of which is poppy seed – the main ingredient of the filling.
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Saint Martin’s rogal is a source of phosphorus, magnesium, calcium, iron, copper and zinc thanks to the content of poppyseed, walnuts and almonds, iron takes part in the body in the transport and storage of oxygen, is used for the production of red blood cells, participates in the synthesis of DNA, plays a role in the immune process and its deficiency in the body leads to anemia. Calcium determines the proper functioning of the bone system, zinc participates in immune processes and has beneficial effects on the skin, hair and nails, and magnesium participates in the processes of thermoregulation, regulation of blood pressure, muscle contraction and conductivity In addition, small quantities of B vitamins can be found in the croissant.
St. Martin’s rogal – nutritional value (1 piece)
Calorific value 850 kcal
Protein 19.70 g
Carbohydrates – 91.3 g
Sucrose – 21.3 g
Saturated fatty acids – 15.2 g
Monounsaturated fat – 15.6 g
Polyunsaturated fatty acids – 15.9 g
Cholesterol – 46.9 g
Minerals (% of the recommended daily allowance for an adult)
Calcium – 468.2 mg (47%)
Sodium – 35.5 mg (2%)
Phosphorus – 489.4 mg (70%)
Potassium – 589.2 mg (13%)
Magnesium – 188.8 mg (47%)
Iron – 4.1 mg (41%)
Zinc – 2.3 mg (21%)
Copper – 0.37 mg (41%)
Vitamin A – 4.43 μg (0.5%)
Niacin (B3) – 1.46 mg (9%)
Vitamin B1 – 0.19 mg (15%)
Vitamin B2 – 0.28 mg (22%)
Vitamin B6 – 0.28 mg (22%)
Vitamin B12 – 0.3 μg (13%)
own study,% of the daily recommended intake based on Nutrition Stand IŻŻ, 2012
When buying St. Martin croissants, it is worth paying attention to whether they have a regional product certificate, but also croissants under a different name, such as poppy croissants, are available, but they are not produced using a traditional recipe.
Recipe: How to make a Saint Martin’s croissant?
Before preparing the dough, a yeast solution is prepared from flour, milk, yeast and a small amount of sugar, which is allowed to rise for about an hour, then added to flour, margarine, milk, sugar, eggs, salt and aroma. The finished dough is divided into smaller parts and cut into squares, which are greased The squares of the dough are folded several times, each time greased and re-melted until a dough is obtained The final dough is cut into triangles on which poppy seed is prepared from white poppyseed, which has previously been infused with boiling water and twice, and added to sugar, eggs, margarine, raisins, almond flavor and candied fruit or syrup. The whole is wrapped and molded into a crescent Then the surface of the croissant is covered with eggsm and baked. After baking, place the icing on the croissants and sprinkle them with crushed nuts.
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