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Sponge cake nutrition, glycemic index, calories, and serving size

Cake, sponge, prepared from recipe
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Sponge cake

Sponge cake
46 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 piece (1/12 of 10 inch cake) (63 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
3.5 (acidic )
Calories
297
93% Cholesterol
83% Carbs
75% Vitamin B2
72% Retinol
70% Vitamin A
Explanation: The given food contains more Cholesterol than 93% of foods. Note that this food itself is richer in Cholesterol than it is in any other nutrient. Similarly, it is relatively rich in Carbs, Vitamin B2, Retinol, and Vitamin A.
46

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Macronutrients chart

8% 5% 58% 30% 2%
Protein:
Daily Value: 15%
7.3 g of 50 g
15%
Fats:
Daily Value: 7%
4.3 g of 65 g
7%
Carbs:
Daily Value: 19%
57.7 g of 300 g
19%
Water:
Daily Value: 1%
29.4 g of 2,000 g
1%
Other:
1.3 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 297
% Daily Value*
6%
Total Fat 4g
5%
Saturated Fat 1g
Trans Fat g
57%
Cholesterol 170mg
10%
Sodium 228mg
19%
Total Carbohydrate 58g
0%
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 7g
Vitamin D 0mcg 0%

Calcium 42mg 4%

Iron 2mg 25%

Potassium 141mg 4%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
limit break
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Sponge cake nutrition infographic

Sponge cake nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 13% 60% 7% 43% 13% 30% 17% 19% 22% 101% 0%
Calcium: 42 mg of 1,000 mg 4%
Iron: 1.58 mg of 8 mg 20%
Magnesium: 9 mg of 420 mg 2%
Phosphorus: 100 mg of 700 mg 14%
Potassium: 141 mg of 3,400 mg 4%
Sodium: 228 mg of 2,300 mg 10%
Zinc: 0.59 mg of 11 mg 5%
Copper: 0.056 mg of 1 mg 6%
Manganese: 0.167 mg of 2 mg 7%
Selenium: 18.5 µg of 55 µg 34%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Calcium
42 mg
TOP 37%
Sodium
228 mg
TOP 40%
Iron
1.58 mg
TOP 46%
Selenium
18.5 µg
TOP 48%
Manganese
0.167 mg
TOP 54%
Phosphorus
100 mg
TOP 64%
Zinc
0.59 mg
TOP 66%
Potassium
141 mg
TOP 73%
Copper
0.056 mg
TOP 77%
Magnesium
9 mg
TOP 86%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 16% 0% 0% 0% 40% 70% 23% 33% 14% 30% 47% 0%
Vitamin A: 258 IU of 5,000 IU 5%
Vitamin E : mg of 15 mg 0%
Vitamin D: µg of 10 µg 0%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.159 mg of 1 mg 13%
Vitamin B2: 0.301 mg of 1 mg 23%
Vitamin B3: 1.204 mg of 16 mg 8%
Vitamin B5: 0.546 mg of 5 mg 11%
Vitamin B6: 0.059 mg of 1 mg 5%
Folate: 39 µg of 400 µg 10%
Vitamin B12: 0.37 µg of 2 µg 15%
Vitamin K: µg of 120 µg 0%

Vitamin chart - relative view

Vitamin B2
0.301 mg
TOP 25%
Vitamin A
258 IU
TOP 31%
Folate
39 µg
TOP 38%
Vitamin B1
0.159 mg
TOP 38%
Vitamin B12
0.37 µg
TOP 53%
Vitamin B5
0.546 mg
TOP 55%
Vitamin B3
1.204 mg
TOP 66%
Vitamin B6
0.059 mg
TOP 76%
Vitamin C
0 mg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 96% 88% 75% 65% 60% 55% 65% 66% 74%
Tryptophan: 89 mg of 280 mg 32%
Threonine: 308 mg of 1,050 mg 29%
Isoleucine: 350 mg of 1,400 mg 25%
Leucine: 590 mg of 2,730 mg 22%
Lysine: 418 mg of 2,100 mg 20%
Methionine: 192 mg of 1,050 mg 18%
Phenylalanine: 374 mg of 1,750 mg 21%
Valine: 395 mg of 1,820 mg 22%
Histidine: 172 mg of 700 mg 25%

Fat type information

1.301% 1.576% 0.649%
Saturated Fat: 1.301 g
Monounsaturated Fat: 1.576 g
Polyunsaturated fat: 0.649 g

All nutrients for Sponge cake per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 17% 52% 7.3g 2.6 times more than Broccoli
Fats 7% 54% 4.3g 7.7 times less than Cheese
Carbs 19% 17% 57.7g 2 times more than Rice
Calories 15% 30% 297kcal 6.3 times more than Orange
Calcium 4% 37% 42mg 3 times less than Milk
Iron 20% 46% 1.58mg 1.6 times less than Beef
Magnesium 2% 86% 9mg 15.6 times less than Almond
Phosphorus 14% 64% 100mg 1.8 times less than Chicken meat
Potassium 4% 73% 141mg Equal to Cucumber
Sodium 10% 40% 228mg 2.1 times less than White Bread
Zinc 5% 66% 0.59mg 10.7 times less than Beef
Copper 6% 77% 0.06mg 2.5 times less than Shiitake
Vitamin C 0% 100% 0mg N/A
Vitamin B1 13% 38% 0.16mg 1.7 times less than Pea
Vitamin B2 23% 25% 0.3mg 2.3 times more than Avocado
Vitamin B3 8% 66% 1.2mg 8 times less than Turkey meat
Vitamin B5 11% 55% 0.55mg 2.1 times less than Sunflower seed
Vitamin B6 5% 76% 0.06mg 2 times less than Oat
Folate 10% 38% 39µg 1.6 times less than Brussels sprout
Vitamin B12 15% 53% 0.37µg 1.9 times less than Pork
Tryptophan 0% 80% 0.09mg 3.4 times less than Chicken meat
Threonine 0% 78% 0.31mg 2.3 times less than Beef
Isoleucine 0% 78% 0.35mg 2.6 times less than Salmon
Leucine 0% 80% 0.59mg 4.1 times less than Tuna
Lysine 0% 78% 0.42mg 1.1 times less than Tofu
Methionine 0% 76% 0.19mg 2 times more than Quinoa
Phenylalanine 0% 80% 0.37mg 1.8 times less than Egg
Valine 0% 80% 0.4mg 5.1 times less than Soybean
Histidine 0% 81% 0.17mg 4.4 times less than Turkey meat
Cholesterol 57% 7% 170mg 2.2 times less than Egg
Saturated Fat 7% 56% 1.3g 4.5 times less than Beef
Monounsaturated Fat 0% 58% 1.58g 6.2 times less than Avocado
Polyunsaturated fat 0% 55% 0.65g 72.7 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/172707/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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