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Curd cheese puff pastry (with vegetable fat), raw vs Cake dough (with vegetable fat), raw: nutrition comparison
Per 100 g: 388 kcal for Curd cheese puff pastry (with vegetable fat), raw, versus 394 kcal for Cake dough (with vegetable fat), raw, a difference of 6 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein7.1 g
7.1 g
Fat26.9 g
26.9 g
Vitamin D1 µg
1 µg
Omega-30.7 g
0.7 g
Energy388 kcal
388 kcal
Protein+0.5 g
Fat+3.4 g
Vitamin D+1 µg
Omega-3+0.5 g
Energy−6 kcal
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
Highest vitamin D content
Curd cheese puff pastry (with vegetable fat), raw contains 1 µg more vitamin D per 100 g.
Highest saturated fat content
Cake dough (with vegetable fat), raw contains 1.1 g more saturated fat per 100 g.
Highest vitamin B12 content
Curd cheese puff pastry (with vegetable fat), 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 | Curd cheese puff pastry (with vegetable fat), raw | Cake dough (with vegetable fat), raw |
|---|---|---|
| Macronutrients | ||
| Energy | 388 kcal | 394 kcal |
| Protein | 7.1 g | 6.6 g |
| Fat | 26.9 g | 23.5 g |
| of which saturated fat | 9.7 g | 10.8 g |
| of which polyunsaturated | 4.4 g | 2.5 g |
| of which omega-3 | 0.7 g | 0.1 g |
| Carbohydrates | 28.8 g | 38.1 g |
| of which sugars | 1.2 g | 0.2 g |
| Dietary fibre | 1.3 g | 1.8 g |
| Water | 36.4 g | 30.6 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 37 mg | 8 mg |
| Iron | 0.6 mg | 0.8 mg |
| Magnesium | 16 mg | 19 mg |
| Phosphorus | 90 mg | 67 mg |
| Potassium | 120 mg | 98 mg |
| Sodium | 350 mg | 320 mg |
| Zinc | 0.6 mg | 0.6 mg |
| Vitamins | ||
| Vitamin D | 1 µg | 0 µg |
| Vitamin B12 | 0.1 µg | 0 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 12 µg | 9 µg |
Keep comparing
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