Pular para o conteúdo principal

Tart, custard, large, homemade

Homemade custard tart is a baked pastry case filled with custard. These recipe-based figures describe a large homemade tart, with nutrient amounts given per 100g rather than for the whole tart. It mainly provides carbohydrate and fat: 100g contains 25g of carbohydrate and 17g of fat, including 6.6g of saturated fat. It also provides 5.8g of protein.

Carbohydrate and fat supply energy, while protein supports the growth and repair of body tissues. The fat and saturated fat content are points to note for people monitoring their energy or saturated fat intake. Nutrient amounts can vary with the pastry and custard ingredients used. Full nutritional figures, including energy, sugars, salt, vitamins and minerals, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

275 kcal

Energy

1147 kJ

Gordura

17g

of which saturates

6.6g

Carbohydrate

25g

of which sugars

5.9g

Fibra

1.7g

Proteína

5.8g

Sal

0.37g

Água

50g

Colesterol

39mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

23µg

Vitamina D

0.3µg

Vitamina E

1.8mg

Vitamina C

2mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.15mg

Niacin (B3)

0.4mg

Vitamina B6

0.05mg

Vitamina B12

0.7µg

Ácido Fólico

6µg

Cálcio

105mg

Ferro

0.68mg

Magnésio

12mg

Phosphorus

91mg

Potássio

141mg

Sódio

149mg

Zinco

0.5mg

Copper

0.01mg

Selenium

4µg

Iodo

20µg

Other types of tart

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tart, mincemeat, one crust, homemade

385 kcal

3.1g

18g

–

Tart, bakewell, homemade

454 kcal

6.9g

30g

1.5g

About these figures

Values are per 100g of the food as described (Recipe). "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

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente