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Cake, yellow, commercially prepared, with vanilla frosting

106 calories in 1 oz

Calories in Cake, yellow, commercially prepared, with vanilla frosting
Cake, yellow, commercially prepared, with vanilla frosting Suggest a better name
106 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
3.73 calories / gram
2 Weight Watchers points
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Calorie Sources:61% carbohydrates; 35% fats; 4% proteins
Fats:4.11 g (37 calories, 15% by weight)
Carbohydrates:16.67 g (65 calories, 59% by weight)
Proteins:0.99 g (4 calories, 4% by weight)
Alcohol:~
Water:6.27 g (22% by weight)
Fat Composition:45% monounsaturated; 38% polyunsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:85.05 mg
Cholesterol:15.59 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:18 IU
Retinol:5.39 mcg
Retinol Activity Equivalent:5.39 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:28.35 mcg
Vitamin B-2:19.84 mcg
Vitamin B-3:141.75 mcg
Vitamin B-5:99.22 mcg
Vitamin B-6:5.67 mcg
Vitamin B-9:7.65 mcg
Food folate:2.55 mcg
Dietary Folate Equivalent:11.34 mcg
Folic acid:5.10 mcg
Vitamin B-12:0.04 mcg
Added Vitamin B-12:~
Choline:10.32 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):17.58 mg
Copper (Cu):8.51 mcg
Fluoride (F):~
Iron (Fe):303.35 mcg
Magnesium (Mg):1.70 mg
Manganese (Mn):25.52 mcg
Phosphorus (P):40.54 mg
Potassium (K):15.03 mg
Selenium (Se):1.56 mcg
Sodium (Na):97.52 mg
Zinc (Zn):70.88 mcg
Cholesterol:15.59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:16.67 g
Dietary Fiber:85.05 mg
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.99 g
Essential amino acids
Phenylalanine:48.19 mg
Leucine:82.21 mg
Methionine:22.68 mg
Lysine:59.53 mg
Isoleucine:48.19 mg
Valine:53.87 mg
Threonine:39.69 mg
Tryptophan:11.34 mg
Histidine:22.68 mg
Arginine:45.36 mg
Non-essential amino acids
Alanine:39.69 mg
Aspartic acid:73.71 mg
Betaine:5.30 mg
Cystine:17.01 mg
Glutamic acid:0.21 g
Glycine:28.35 mg
Hydroxyproline:~
Proline:76.54 mg
Serine:59.53 mg
Tyrosine:36.85 mg
Fats Total:4.11 g
Saturated fatty acids:0.67 g
Monounsaturated fatty acids:1.73 g
Polyunsaturated fatty acids:1.46 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]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.21 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]:25.52 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.70 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.13 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.35 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:96.39 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]:2.84 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:283.50 mcg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1.42 mg
Ash:0.28 g
Caffeine:~
Theobromine:~
Product Type:Cake
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Extra Virgin Olive because of its low acidity has the lowest chance of going rancid.
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