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Cakes, fancy iced, individual, retail

These are individual iced cakes sold ready to eat, including French and fondant fancies, cupcakes, fairy cakes, and angel and lemon slices. They mainly provide carbohydrate and fat. Per 100g, they contain 58g of carbohydrate, including 44g of sugars, and 17g of fat, including 5.9g of saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are relevant for people monitoring these in their diet. Frequent consumption of foods containing sugar can contribute to tooth decay, while saturated fat can raise blood cholesterol levels. Full nutrient figures, including energy, salt, vitamins and minerals, are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

381 kcal

Energy

1600 kJ

Gordura

17g

of which saturates

5.9g

Carbohydrate

58g

of which sugars

44g

Fibra

1.1g

Proteína

3.3g

Sal

0.69g

Álcool

0g

Água

18g

Colesterol

31mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

2.6mg

Vitamina C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.5mg

Vitamina B6

0.03mg

Vitamina B12

0.2µg

Ácido Fólico

7µg

Cálcio

72mg

Ferro

0.92mg

Magnésio

10mg

Phosphorus

148mg

Potássio

147mg

Sódio

275mg

Zinco

0.3mg

Copper

0.06mg

Selenium

3µg

Iodo

Trace

Other types of cakes

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cakes, crispie, homemade

460 kcal

5.5g

18g

–

About these figures

Values are per 100g of the food as described (10 samples, 8 products, including French and fondant fancies, cup cakes, fairy cakes, angel and lemon slices). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente