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Tarts, jam, homemade

Homemade jam tarts are baked pastry cases filled with jam. The figures shown here are for a recipe preparation. They mainly provide carbohydrate and fat: per 100g, they contain 58g of carbohydrate, including 37g of sugars, and 17g of fat, including 6.3g of saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are points to note for people monitoring these nutrients or their overall energy intake. The amounts in homemade tarts can vary with the pastry ingredients and the amount and type of jam used. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

382 kcal

Energía

1606 kJ

Grasa

17g

of which saturates

6.3g

Carbohydrate

58g

of which sugars

37g

Proteína

3.4g

Sal

0.34g

Alcohol

0g

Agua

21g

Colesterol

1.1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

1.7mg

Vitamina C

6mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.4mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

3µg

Calcio

49mg

Hierro

0.64mg

Magnesio

8mg

Phosphorus

33mg

Potasio

75mg

Sodio

135mg

Zinc

0.2mg

Cobre

0.01mg

Selenio

2µg

Iodine

4µg

Other types of tarts

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tarts, jam, wholemeal, homemade

366 kcal

4.2g

14g

–

Tarts, bakewell, iced, retail

411 kcal

3.1g

17g

1.1g

Tarts, custard, individual

263 kcal

6.7g

14g

1.1g

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.

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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente