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Short pastry base (with butter), sweet, baked vs Cake dough (with vegetable fat), raw: nutrition comparison

Per 100 g: 530 kcal for Short pastry base (with butter), sweet, baked, versus 394 kcal for Cake dough (with vegetable fat), raw, a difference of 136 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein9.8 g 9.8 g
Fat28.6 g 28.6 g
Vitamin D0.9 µg 0.9 µg
Omega-30.3 g 0.3 g
Energy530 kcal 530 kcal
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 saturated fat content

Short pastry base (with butter), sweet, baked contains 5.5 g more saturated fat per 100 g.

Highest vitamin D content

Short pastry base (with butter), sweet, baked contains 0.9 µg more vitamin D per 100 g.

Highest sugars content

Short pastry base (with butter), sweet, baked contains 13 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 gShort pastry base (with butter), sweet, bakedCake dough (with vegetable fat), raw
Macronutrients
Energy530 kcal394 kcal
Protein9.8 g6.6 g
Fat28.6 g23.5 g
of which saturated fat16.3 g10.8 g
of which polyunsaturated1.9 g2.5 g
of which omega-30.3 g0.1 g
Carbohydrates57.3 g38.1 g
of which sugars13.2 g0.2 g
Dietary fibre2 g1.8 g
Water3 g30.6 g
Alcohol0 g0 g
Minerals
Calcium20 mg8 mg
Iron1.3 mg0.8 mg
Magnesium24 mg19 mg
Phosphorus120 mg67 mg
Potassium140 mg98 mg
Sodium350 mg320 mg
Zinc1 mg0.6 mg
Vitamins
Vitamin D0.9 µg0 µg
Vitamin B120.2 µg0 µg
Vitamin C0 mg0 mg
Folate10 µg9 µg