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

Per 100 g: 359 kcal for Cake dough, whole (with vegetable fat), raw, versus 364 kcal for Puff pastry, home-made (with butter), raw, a difference of 5 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein7.6 g 7.6 g
Fat20.2 g 20.2 g
Vitamin D0.8 µg 0.8 µg
Omega-30.6 g 0.6 g
Energy359 kcal 359 kcal
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 saturated fat content

Puff pastry, home-made (with butter), raw contains 8.5 g more saturated fat per 100 g.

Highest phosphorus content

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

Highest iron content

Cake dough, whole (with vegetable fat), raw contains 2.2 mg more iron 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 vegetable fat), rawPuff pastry, home-made (with butter), raw
Macronutrients
Energy359 kcal364 kcal
Protein7.6 g5.2 g
Fat20.2 g24.7 g
of which saturated fat6.1 g14.6 g
of which polyunsaturated4.3 g1.4 g
of which omega-30.6 g0.2 g
Carbohydrates33.7 g29.4 g
of which sugars0.6 g0.3 g
Dietary fibre6.1 g1.3 g
Water32.9 g39.8 g
Alcohol0 g0 g
Minerals
Calcium18 mg11 mg
Iron2.8 mg0.6 mg
Magnesium72 mg15 mg
Phosphorus200 mg57 mg
Potassium230 mg82 mg
Sodium350 mg340 mg
Zinc1.9 mg0.5 mg
Vitamins
Vitamin D0.8 µg0.4 µg
Vitamin B120 µg0 µg
Vitamin C0 mg0 mg
Folate28 µg7 µg

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