Yellow Cake with Vanilla Frosting
Calories and Nutrition Facts per Serving
-
239
Calories -
9.3 g
Fat -
37.6 g
Carbs -
2.2 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
239 kcal
999 kJ
|
11.9 % |
| Fat |
9.3 g
|
14.3 % |
| Saturated Fats |
1.5 g
|
6.9 % |
| Monounsaturated Fats |
3.9 g
|
13.5 % |
| Polyunsaturated Fats |
3.3 g
|
22.0 % |
| Carbohydrates |
37.6 g
|
14.0 % |
| Sugars |
0.0 g
|
0.0 % |
| Protein |
2.2 g
|
3.1 % |
| Dietary Fiber |
0.2 g
|
< 0.1 % |
| Cholesterol |
35.2 mg
|
117.3 % |
| Sodium |
0.2 g
|
< 0.1 % |
| Water |
14.1 g
|
0.7 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | < 0.1 mg | 1.5 % |
| Vitamin B1 | < 0.1 mg | 5.8 % |
| Vitamin B11 | < 0.1 mg | 4.3 % |
| Vitamin B12 | < 0.1 mg | 5.1 % |
| Vitamin B2 | < 0.1 mg | 3.2 % |
| Vitamin B3 | 0.3 mg | 2.0 % |
| Vitamin B5 | 0.2 mg | 3.7 % |
| Vitamin B6 | < 0.1 mg | 1.2 % |
| Vitamin C | 0.0 mg | 0.0 % |
| Vitamin D | 0.0 mg | 0.0 % |
| Vitamin E | 0.0 mg | 0.0 % |
| Vitamin K | 0.0 mg | 0.0 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 39.7 mg | 4.0 % |
| Copper | < 0.1 mg | 2.2 % |
| Iron | 0.7 mg | 4.6 % |
| Magnesium | 3.8 mg | 1.3 % |
| Manganese | < 0.1 mg | 3.0 % |
| Phosphorus | 91.5 mg | 13.1 % |
| Potassium | 33.9 mg | 1.7 % |
| Selenium | < 0.1 mg | 11.7 % |
| Zinc | 0.2 mg | 2.3 % |
How to burn 239 calories?
-
Walking
71 min -
Running
23 min -
Swimming
42 min -
Cycling
62 min
Calorie Breakdown
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Food Information
Per 100 g / mL serving the food "Yellow Cake with Vanilla Frosting" within the category "Cakes & Pies" has a total of 373.0 calories and the following nutrition facts: 3.5 g protein, 58.8 g carbs and 14.5 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "Yellow Cake with Vanilla Frosting".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).