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Cake dough (with butter), raw vs Short pastry base (with vegetable fat), sweet, raw: nutrition comparison
Per 100 g: 375 kcal for Cake dough (with butter), raw, versus 395 kcal for Short pastry base (with vegetable fat), sweet, raw, a difference of 20 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Cake dough (with butter), raw
Dough100 g
Protein6.7 g
6.7 g
Fat21.2 g
21.2 g
Vitamin D0.3 µg
0.3 µg
Omega-30.2 g
0.2 g
Energy375 kcal
375 kcal
Protein+0.3 g
Fat+1.3 g
Vitamin D+0.1 µg
Omega-3+0.1 g
Energy−20 kcal
Protein6.4 g
6.4 g
Fat19.9 g
19.9 g
Vitamin D0.2 µg
0.2 µg
Omega-30.1 g
0.1 g
Energy395 kcal
395 kcal
Highest saturated fat content
Cake dough (with butter), raw contains 3.4 g more saturated fat per 100 g.
Highest sugars content
Short pastry base (with vegetable fat), sweet, raw contains 13.9 g more sugars per 100 g.
Highest vitamin B12 content
Short pastry base (with vegetable fat), sweet, raw contains 0.1 µg more vitamin B12 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 (with butter), raw | Short pastry base (with vegetable fat), sweet, raw |
|---|---|---|
| Macronutrients | ||
| Energy | 375 kcal | 395 kcal |
| Protein | 6.7 g | 6.4 g |
| Fat | 21.2 g | 19.9 g |
| of which saturated fat | 12.4 g | 9 g |
| of which polyunsaturated | 1.3 g | 2.2 g |
| of which omega-3 | 0.2 g | 0.1 g |
| Carbohydrates | 38.5 g | 46.7 g |
| of which sugars | 0.3 g | 14.2 g |
| Dietary fibre | 1.8 g | 1.5 g |
| Water | 32.5 g | 26 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 11 mg | 9 mg |
| Iron | 0.8 mg | 0.8 mg |
| Magnesium | 19 mg | 17 mg |
| Phosphorus | 72 mg | 69 mg |
| Potassium | 100 mg | 93 mg |
| Sodium | 330 mg | 100 mg |
| Zinc | 0.7 mg | 0.6 mg |
| Vitamins | ||
| Vitamin D | 0.3 µg | 0.2 µg |
| Vitamin B12 | 0 µg | 0.1 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 9 µg | 11 µg |
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