Cake, yellow, prepared from recipe without frosting

361 calories in 100 g

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Calories in Cake, yellow, prepared from recipe without frosting
Cake, yellow, prepared from recipe without frosting Suggest a better name
361 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.61 calories / gram
8 Weight Watchers points
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Calorie Sources:58% carbohydrates; 36% fats; 6% proteins
Fats:14.60 g (131 calories, 15% by weight)
Carbohydrates:53 g (212 calories, 53% by weight)
Proteins:5.30 g (21 calories, 5% by weight)
Alcohol:~
Water:25.10 g (25% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:0.70 g (1% by weight)
Cholesterol:54 mg
Caffeine:~
Serving Sizes: 100 g
1 cake, 2-layer (8" dia)
1 piece (1/12 of 8" dia)
Food Group:Baked Products
USDA #:18146
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Vitamin A:139 IU
Retinol:39 mcg
Retinol Activity Equivalent:40 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:180 mcg
Vitamin B-2:230 mcg
Vitamin B-3:1.45 mg
Vitamin B-5:310 mcg
Vitamin B-6:30 mcg
Vitamin B-9:34 mcg
Food folate:10 mcg
Dietary Folate Equivalent:51 mcg
Folic acid:24 mcg
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:200 mcg
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):0.15 g
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):1.64 mg
Magnesium (Mg):12 mg
Manganese (Mn):190 mcg
Phosphorus (P):0.12 g
Potassium (K):91 mg
Selenium (Se):13.70 mcg
Sodium (Na):0.34 g
Zinc (Zn):450 mcg
Cholesterol:54 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:53 g
Dietary Fiber:0.70 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.30 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.41 g
Methionine:0.12 g
Lysine:0.24 g
Isoleucine:0.23 g
Valine:0.26 g
Threonine:0.19 g
Tryptophan:60 mg
Histidine:0.12 g
Arginine:0.23 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.34 g
Betaine:~
Cystine:0.10 g
Glutamic acid:1.32 g
Glycine:0.17 g
Hydroxyproline:~
Proline:0.47 g
Serine:0.30 g
Tyrosine:0.19 g
Fats Total:14.60 g
Saturated fatty acids:3.92 g
Monounsaturated fatty acids:6.22 g
Polyunsaturated fatty acids:3.57 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:10 mg
Hexanoic/Caproic [6:0]:10 mg
Octanoic/Caprylic [8:0]:7 mg
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.23 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.49 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]:50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.17 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.21 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]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:5 mg
Ash:1.90 g
Caffeine:~
Theobromine:~
Product Type:Cake
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_40
Did you know?...Bakers used to be fined if their loaves were under weight, so they used to add an extra loaf to every dozen, just in case - hence, the expression "baker's dozen".
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