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Muffins, American, not chocolate, retail

American-style muffins are individual baked cakes. The figures here describe shop-bought, non-chocolate varieties, including blueberry, cherry and toffee. They mainly provide carbohydrate and fat. Per 100g, they contain 48g of carbohydrate, including 28g of sugars, and 20g of fat, with an energy content of 1571 kJ.

Carbohydrate and fat supply energy for the body. The sugar and energy content may be relevant to people monitoring their intake, while salt and saturated fat are also worth noting. Values can vary between products, so packaging provides product-specific information. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

375 kcal

Energy

1571 kJ

Fat

20g

of which saturates

2.4g

Carbohydrate

48g

of which sugars

28g

Fibre

1.8g

Proteine

5g

Sale

0.63g

Alcol

0g

Acqua

25g

Colesterolo

46mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamina D

Trace

Vitamina E

2.4mg

Vitamina C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.7mg

Vitamina B6

0.01mg

Vitamina B12

0.2µg

Folato

9µg

Calcio

64mg

Ferro

1.1mg

Magnesio

10mg

Phosphorus

190mg

Potassio

114mg

Sodio

250mg

Zinco

0.6mg

Copper

0.12mg

Selenio

5µg

Other types of muffins

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Muffins, American, chocolate, retail

436 kcal

5.5g

25g

1g

Muffins, American style, chocolate chip, homemade

384 kcal

6.3g

18g

1.3g

Muffins, bran, homemade

263 kcal

8.2g

7g

9.2g

Muffins, English style, white

223 kcal

10g

1.9g

2.6g

Muffins, English style, white, toasted

261 kcal

11g

2.7g

3g

About these figures

Values are per 100g of the food as described (10 samples, 10 products, including blueberry, cherry, toffee). "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