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Cake, sponge, prepared from recipe

187 calories in 1 piece (1/12 of 10 inch cake)

Calories in Cake, sponge, prepared from recipe
Cake, sponge, prepared from recipe Suggest a better name
187 calories in 1 piece (1/12 of 10 inch cake)
1 piece = 63g ≈ 0.139lb ≈ 2.22oz
2.97 calories / gram
4 Weight Watchers points
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Calorie Sources:77% carbohydrates; 13% fats; 10% proteins
Fats:2.71 g (24 calories, 4% by weight)
Carbohydrates:36.35 g (145 calories, 58% by weight)
Proteins:4.60 g (18 calories, 7% by weight)
Alcohol:~
Water:18.52 g (29% by weight)
Fat Composition:45% monounsaturated; 37% saturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/12 of 10 inch cake)
Food Group:Baked Products
USDA #:18134
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Vitamin A:163 IU
Retinol:48.51 mcg
Retinol Activity Equivalent:48.51 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:94.50 mcg
Vitamin B-2:189 mcg
Vitamin B-3:756 mcg
Vitamin B-5:340.20 mcg
Vitamin B-6:31.50 mcg
Vitamin B-9:24.57 mcg
Food folate:11.97 mcg
Dietary Folate Equivalent:33.39 mcg
Folic acid:12.60 mcg
Vitamin B-12:0.23 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):26.46 mg
Copper (Cu):31.50 mcg
Fluoride (F):~
Iron (Fe):995.40 mcg
Magnesium (Mg):5.67 mg
Manganese (Mn):100.80 mcg
Phosphorus (P):63 mg
Potassium (K):88.83 mg
Selenium (Se):11.65 mcg
Sodium (Na):0.14 g
Zinc (Zn):371.70 mcg
Cholesterol:0.11 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:36.35 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.60 g
Essential amino acids
Phenylalanine:0.23 g
Leucine:0.37 g
Methionine:0.12 g
Lysine:0.26 g
Isoleucine:0.22 g
Valine:0.25 g
Threonine:0.19 g
Tryptophan:50.40 mg
Histidine:0.11 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.22 g
Aspartic acid:0.38 g
Betaine:~
Cystine:0.10 g
Glutamic acid:0.89 g
Glycine:0.16 g
Hydroxyproline:~
Proline:0.29 g
Serine:0.31 g
Tyrosine:0.17 g
Fats Total:2.71 g
Saturated fatty acids:0.82 g
Monounsaturated fatty acids:0.99 g
Polyunsaturated fatty acids:0.40 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:630 mcg
Decanoic/Capric [10:0]:630 mcg
Dodecanoic/Lauric [12:0]:630 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6.30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.59 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.20 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:75.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.90 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6.30 mg
Docosenoic/Erucic [22:1]:630 mcg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.35 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.30 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:31.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:630 mcg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:6.30 mg
Ash:0.82 g
Caffeine:~
Theobromine:~
Product Type:Cake
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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