2016  CAKES, COMMERCIALLY PREPARED, filled  
Food category: 15008 - buns, rolls, doghnuts (also filled or coated)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Energy, recalculated, kJ174686
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ175486
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal41486
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal41686
Componente alimentare ricalcolato/Recalculated food component
Total protein, g6,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Animal protein, g4,304
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119STIMA ottenta dalla ricetta utilizzata da 04/120 prot tot=9.41g; veg=2.85g, anim=6.56g lip tot=5.85g; veg=0.25g, anim=5.60g
   Vegetable protein, g1,904
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119STIMA
Total fat, g15,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Animal fat, g14,504
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119STIMA
   Vegetable fat, g0,604
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119STIMA
Cholesterol, mg15207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Available carbohydrates (MSE), g67,602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Starch (MSE), g21,9D
Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.
   Soluble carbohydrates (MSE), g45,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Dietary total fibre, g1,007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211metodo Southgate per tutti gli alimenti fonte 04 cod 119 e 07/211 ALIMENTO SIMILE Sponge cake acqua= 15.2g, lip=26.3g ricetta: 150g farina, 150 margarina, 150g zucchero, 3 uova, lievito
Alcohol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Water, g14,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
MINERALS and TRACES ELEMENTS
Iron, mg1,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Calcium, mg1702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Sodium, mg35007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Potassium, mg18002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Phosphorus, mg17202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Zinc, mg0,7007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0907
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamin B2, Riboflavin, mg0,1207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamin C, mg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Niacin, mg0,5007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamin B6, mg0,0607
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Total folate, µg1007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg31104
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119CALC
   Retinol, µg27504
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119
   ß-carotene eq., µg21504
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
119
Vitamin E (ATE), mg2,8307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamin D, µg2,6107
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
FATTY ACIDS
Saturated fatty acids, g5,51E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81RIPR lip=26.5g saturi=9.67g 18:1=5.96g mono=11.15g 18:2=1.31g 18:3=0.04g altri PUFA=2.51g PUFA=3.86g
Monounsaturated fatty acids, g6,53E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Oleic acid, g3,40E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Polyunsaturated fatty acids, g2,20E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Linoleic acid, g0,75E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Linolenic acid, g0,02E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Other polyunsaturated fatty acids, g1,4386
Componente alimentare ricalcolato/Recalculated food component