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Trifle, homemade

Homemade trifle is a layered dessert, usually made with sponge, fruit, custard and cream. These figures describe a homemade recipe; the nutritional content will vary with the ingredients used. It mainly provides carbohydrate and fat, with a smaller amount of protein. Per 100g, it contains 22g of carbohydrate, including 17g of sugars, and 7.9g of fat, including 4.4g of saturated fat.

Carbohydrate and fat supply energy for the body. The sugar and saturated fat content are relevant for people monitoring these as part of their overall diet. This recipe also contains some alcohol, although the amount will depend on how the trifle is prepared. Full nutritional figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

167 kcal

Energía

700 kJ

Grasa

7.9g

of which saturates

4.4g

Carbohydrate

22g

of which sugars

17g

Proteína

2.7g

Sal

0.19g

Alcohol

0.6g

Agua

66g

Colesterol

27mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

127µg

Vitamina D

0.2µg

Vitamina E

0.6mg

Vitamina C

5mg

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.12mg

Niacin (B3)

0.4mg

Vitamin B6

0.03mg

Vitamina B12

0.2µg

Ácido fólico

7µg

Calcio

62mg

Hierro

0.3mg

Magnesio

12mg

Phosphorus

83mg

Potasio

121mg

Sodio

76mg

Zinc

0.3mg

Cobre

0.04mg

Selenio

2µg

Other types of trifle

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Trifle, fruit, retail

164 kcal

2.6g

9g

2.4g

Trifle, with Dream Topping

152 kcal

2.8g

5.9g

–

Trifle, chocolate, individual

–

–

15g

–

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