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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

Energía

381 kcal

Energía

1600 kJ

Grasa

17g

of which saturates

5.9g

Carbohydrate

58g

of which sugars

44g

Fibra

1.1g

Proteína

3.3g

Sal

0.69g

Alcohol

0g

Agua

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

Vitamin B6

0.03mg

Vitamina B12

0.2µg

Ácido fólico

7µg

Calcio

72mg

Hierro

0.92mg

Magnesio

10mg

Phosphorus

148mg

Potasio

147mg

Sodio

275mg

Zinc

0.3mg

Cobre

0.06mg

Selenio

3µg

Iodine

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente