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Gateau, fruit, frozen

Frozen fruit gateau is a sponge cake with fruit and cream. The figures here describe fruit and cream sponge varieties including strawberry, orange, lemon and tropical fruit. It mainly provides carbohydrate and fat. Per 100g, it contains 33g of carbohydrate, including 15g of sugars, and 12g of fat, including 7.9g of saturated fat.

Carbohydrate and fat provide energy for the body. Saturated fat and sugars are worth noting when considering how this food fits into overall dietary intake. Eating too much saturated fat can raise blood cholesterol, while frequent consumption of foods containing sugars can contribute to tooth decay. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

248 kcal

Energy

1042 kJ

Fat

12g

of which saturates

7.9g

Carbohydrate

33g

of which sugars

15g

Proteine

3.2g

Sale

0.32g

Alcol

0g

Acqua

52g

Colesterolo

53mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

118µg

Vitamina D

Trace

Vitamina E

1.1mg

Vitamina C

4mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.4mg

Vitamina B6

0.02mg

Vitamina B12

0.2µg

Folato

6µg

Calcio

40mg

Ferro

0.7mg

Magnesio

10mg

Phosphorus

110mg

Potassio

107mg

Sodio

128mg

Zinco

0.7mg

Copper

0.38mg

Iodio

35µg

Other types of gateau

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Gateau, chocolate based, frozen

295 kcal

3.5g

16g

–

About these figures

Values are per 100g of the food as described (10 samples; fruit and cream sponge including strawberry, orange and lemon and tropical fruit). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente