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Croissants contain a mix of carbs, but because they’re made with refined flour and sugar, and lack fiber, they behave more like simple carbs in the body. That means quicker digestion and a faster spike in blood sugar compared to whole grain breads.
Carbohydrate classifications can definitely get murky depending on how you look at them—whether that’s digestion rate, structure, or real-world blood sugar impact. Croissants behave like simple carbs in the body, even though they’re made from flour, which is technically a starch (a complex carbohydrate by structure). Because the flour is refined and low in fiber, and croissants are typically high in fat, we classified them as “simple carbs” based on how they’re digested and utilized in practice, particularly in the context of sports nutrition.
Our goal is always to balance scientific accuracy with real-world usefulness for athletes. So do with this information what you will and for how it is useful to your needs.
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We break down simple vs. complex carbohydrates, how to fuel for performance, and how to avoid the bonk.
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