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Cake, yellow, commercially prepared, with vanilla frosting

373 calories in 100 g

Calories in Cake, yellow, commercially prepared, with vanilla frosting
Cake, yellow, commercially prepared, with vanilla frosting Suggest a better name
373 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.73 calories / gram
9 Weight Watchers points
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Calorie Sources:61% carbohydrates; 35% fats; 4% proteins
Fats:14.50 g (129 calories, 15% by weight)
Carbohydrates:58.80 g (229 calories, 59% by weight)
Proteins:3.50 g (15 calories, 4% by weight)
Alcohol:~
Water:22.10 g (22% by weight)
Fat Composition:45% monounsaturated; 38% polyunsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:0.30 g
Cholesterol:55 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/8 of 18 oz cake)
Food Group:Baked Products
USDA #:18141
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Vitamin A:63 IU
Retinol:19 mcg
Retinol Activity Equivalent:19 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:100 mcg
Vitamin B-2:70 mcg
Vitamin B-3:500 mcg
Vitamin B-5:350 mcg
Vitamin B-6:20 mcg
Vitamin B-9:27 mcg
Food folate:9 mcg
Dietary Folate Equivalent:40 mcg
Folic acid:18 mcg
Vitamin B-12:0.15 mcg
Added Vitamin B-12:~
Choline:36.40 mg
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):62 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):1.07 mg
Magnesium (Mg):6 mg
Manganese (Mn):90 mcg
Phosphorus (P):0.14 g
Potassium (K):53 mg
Selenium (Se):5.50 mcg
Sodium (Na):0.34 g
Zinc (Zn):250 mcg
Cholesterol:55 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:58.80 g
Dietary Fiber:0.30 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.50 g
Essential amino acids
Phenylalanine:0.17 g
Leucine:0.29 g
Methionine:80 mg
Lysine:0.21 g
Isoleucine:0.17 g
Valine:0.19 g
Threonine:0.14 g
Tryptophan:40 mg
Histidine:80 mg
Arginine:0.16 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.26 g
Betaine:18.70 mg
Cystine:60 mg
Glutamic acid:0.75 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.27 g
Serine:0.21 g
Tyrosine:0.13 g
Fats Total:14.50 g
Saturated fatty acids:2.37 g
Monounsaturated fatty acids:6.10 g
Polyunsaturated fatty acids:5.15 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.59 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.75 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]:90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.99 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.76 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 g
[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]:10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:5 mg
Ash:1 g
Caffeine:~
Theobromine:~
Product Type:Cake
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_18L
Did you know?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
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