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Cake dough, whole (with butter), raw vs Puff pastry, home-made (with vegetable fat), raw: nutrition comparison
Per 100 g: 372 kcal for Cake dough, whole (with butter), raw, versus 349 kcal for Puff pastry, home-made (with vegetable fat), raw, a difference of 23 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Cake dough, whole (with butter), raw
Dough100 g
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
Protein+2.4 g
Fat−1.7 g
Vitamin D−0.7 µg
Omega-3−0.4 g
Energy+23 kcal
Protein5.2 g
5.2 g
Fat23.2 g
23.2 g
Vitamin D1 µg
1 µg
Omega-30.6 g
0.6 g
Energy349 kcal
349 kcal
Highest saturated fat content
Cake dough, whole (with butter), raw contains 5.3 g more saturated fat per 100 g.
Highest phosphorus content
Cake dough, whole (with butter), raw contains 142 mg more phosphorus per 100 g.
Highest magnesium content
Cake dough, whole (with butter), raw contains 57 mg more magnesium 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 g | Cake dough, whole (with butter), raw | Puff pastry, home-made (with vegetable fat), raw |
|---|---|---|
| Macronutrients | ||
| Energy | 372 kcal | 349 kcal |
| Protein | 7.6 g | 5.2 g |
| Fat | 21.5 g | 23.2 g |
| of which saturated fat | 12.4 g | 7.1 g |
| of which polyunsaturated | 1.8 g | 4.4 g |
| of which omega-3 | 0.2 g | 0.6 g |
| Carbohydrates | 33.8 g | 29.3 g |
| of which sugars | 0.7 g | 0.2 g |
| Dietary fibre | 6.1 g | 1.3 g |
| Water | 31.5 g | 41.5 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 20 mg | 10 mg |
| Iron | 2.8 mg | 0.7 mg |
| Magnesium | 72 mg | 15 mg |
| Phosphorus | 200 mg | 58 mg |
| Potassium | 220 mg | 88 mg |
| Sodium | 340 mg | 360 mg |
| Zinc | 1.9 mg | 0.5 mg |
| Vitamins | ||
| Vitamin D | 0.3 µg | 1 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 28 µg | 7 µg |
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