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Short pastry base (with vegetable fat), sweet, baked vs Cake dough (with vegetable fat), raw: nutrition comparison
Per 100 g: 494 kcal for Short pastry base (with vegetable fat), sweet, baked, versus 394 kcal for Cake dough (with vegetable fat), raw, a difference of 100 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein8 g
8 g
Fat24.9 g
24.9 g
Vitamin D0.2 µg
0.2 µg
Omega-30.1 g
0.1 g
Energy494 kcal
494 kcal
Protein+1.4 g
Fat+1.4 g
Vitamin D+0.2 µg
Omega-3equal
Energy+100 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 sugars content
Short pastry base (with vegetable fat), sweet, baked contains 17.6 g more sugars per 100 g.
Highest carbohydrates content
Short pastry base (with vegetable fat), sweet, baked contains 20.3 g more carbohydrates per 100 g.
Highest vitamin D content
Short pastry base (with vegetable fat), sweet, baked contains 0.2 µg more vitamin D 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 | Short pastry base (with vegetable fat), sweet, baked | Cake dough (with vegetable fat), raw |
|---|---|---|
| Macronutrients | ||
| Energy | 494 kcal | 394 kcal |
| Protein | 8 g | 6.6 g |
| Fat | 24.9 g | 23.5 g |
| of which saturated fat | 11.2 g | 10.8 g |
| of which polyunsaturated | 2.8 g | 2.5 g |
| of which omega-3 | 0.1 g | 0.1 g |
| Carbohydrates | 58.4 g | 38.1 g |
| of which sugars | 17.8 g | 0.2 g |
| Dietary fibre | 1.9 g | 1.8 g |
| Water | 7.5 g | 30.6 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 12 mg | 8 mg |
| Iron | 1 mg | 0.8 mg |
| Magnesium | 21 mg | 19 mg |
| Phosphorus | 86 mg | 67 mg |
| Potassium | 120 mg | 98 mg |
| Sodium | 130 mg | 320 mg |
| Zinc | 0.7 mg | 0.6 mg |
| Vitamins | ||
| Vitamin D | 0.2 µg | 0 µg |
| Vitamin B12 | 0.1 µg | 0 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 7 µg | 9 µg |
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