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Cake dough (with vegetable fat), raw vs Short pastry base (with butter), sweet, raw: nutrition comparison
Per 100 g: 394 kcal for Cake dough (with vegetable fat), raw, versus 424 kcal for Short pastry base (with butter), sweet, raw, a difference of 30 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Cake dough (with vegetable fat), raw
Dough100 g
Protein6.6 g
6.6 g
Fat23.5 g
23.5 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy394 kcal
394 kcal
Protein−1.2 g
Fat+0.6 g
Vitamin D−0.7 µg
Omega-3−0.1 g
Energy−30 kcal
Short pastry base (with butter), sweet, raw
Dough100 g
Protein7.8 g
7.8 g
Fat22.9 g
22.9 g
Vitamin D0.7 µg
0.7 µg
Omega-30.2 g
0.2 g
Energy424 kcal
424 kcal
Highest vitamin D content
Short pastry base (with butter), sweet, raw contains 0.7 µg more vitamin D per 100 g.
Highest saturated fat content
Short pastry base (with butter), sweet, raw contains 2.3 g more saturated fat per 100 g.
Highest sugars content
Short pastry base (with butter), sweet, raw contains 10.3 g more sugars 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 vegetable fat), raw | Short pastry base (with butter), sweet, raw |
|---|---|---|
| Macronutrients | ||
| Energy | 394 kcal | 424 kcal |
| Protein | 6.6 g | 7.8 g |
| Fat | 23.5 g | 22.9 g |
| of which saturated fat | 10.8 g | 13.1 g |
| of which polyunsaturated | 2.5 g | 1.5 g |
| of which omega-3 | 0.1 g | 0.2 g |
| Carbohydrates | 38.1 g | 45.8 g |
| of which sugars | 0.2 g | 10.5 g |
| Dietary fibre | 1.8 g | 1.6 g |
| Water | 30.6 g | 22.4 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 8 mg | 16 mg |
| Iron | 0.8 mg | 1 mg |
| Magnesium | 19 mg | 19 mg |
| Phosphorus | 67 mg | 92 mg |
| Potassium | 98 mg | 120 mg |
| Sodium | 320 mg | 280 mg |
| Zinc | 0.6 mg | 0.8 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0.7 µg |
| Vitamin B12 | 0 µg | 0.2 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 9 µg | 17 µg |
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