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Cake dough, whole (with butter), raw vs Puff pastry, home-made (with butter), raw: nutrition comparison

Per 100 g: 372 kcal for Cake dough, whole (with butter), raw, versus 364 kcal for Puff pastry, home-made (with butter), raw, a difference of 8 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein7.6 g 7.6 g
Fat21.5 g 21.5 g
Vitamin D0.3 µg 0.3 µg
Omega-30.2 g 0.2 g
Energy372 kcal 372 kcal
Omega-3equal
Protein5.2 g 5.2 g
Fat24.7 g 24.7 g
Vitamin D0.4 µg 0.4 µg
Omega-30.2 g 0.2 g
Energy364 kcal 364 kcal
Highest phosphorus content

Cake dough, whole (with butter), raw contains 143 mg more phosphorus per 100 g.

Highest iron content

Cake dough, whole (with butter), raw contains 2.2 mg more iron per 100 g.

Highest saturated fat content

Puff pastry, home-made (with butter), raw contains 2.2 g more saturated fat per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 gCake dough, whole (with butter), rawPuff pastry, home-made (with butter), raw
Macronutrients
Energy372 kcal364 kcal
Protein7.6 g5.2 g
Fat21.5 g24.7 g
of which saturated fat12.4 g14.6 g
of which polyunsaturated1.8 g1.4 g
of which omega-30.2 g0.2 g
Carbohydrates33.8 g29.4 g
of which sugars0.7 g0.3 g
Dietary fibre6.1 g1.3 g
Water31.5 g39.8 g
Alcohol0 g0 g
Minerals
Calcium20 mg11 mg
Iron2.8 mg0.6 mg
Magnesium72 mg15 mg
Phosphorus200 mg57 mg
Potassium220 mg82 mg
Sodium340 mg340 mg
Zinc1.9 mg0.5 mg
Vitamins
Vitamin D0.3 µg0.4 µg
Vitamin B120 µg0 µg
Vitamin C0 mg0 mg
Folate28 µg7 µg

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