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Tarts, custard, individual

Individual custard tarts are baked pastries with a custard filling. They mainly provide carbohydrate and fat, with some protein. Per 100g, they contain 29g of carbohydrate, including 14g of sugars, and 14g of fat, including 5.9g of saturated fat.

Carbohydrate and fat provide energy, while protein supports the growth and repair of body tissues. Eating too much saturated fat can raise blood cholesterol. The sugar and saturated fat content are points to note for people monitoring their intake, and the amount eaten affects the energy consumed. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

263 kcal

Energy

1102 kJ

Fat

14g

of which saturates

5.9g

Carbohydrate

29g

of which sugars

14g

Fibre

1.1g

Proteine

6.7g

Sale

0.29g

Alcol

0g

Acqua

50g

Colesterolo

91mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

72µg

Vitamina D

Trace

Vitamina E

1.3mg

Vitamina C

0mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.5mg

Vitamina B6

0.03mg

Vitamina B12

Trace

Folato

13µg

Calcio

92mg

Ferro

0.73mg

Magnesio

14mg

Phosphorus

101mg

Potassio

138mg

Sodio

114mg

Zinco

0.5mg

Copper

0.09mg

Selenio

8µg

Iodio

20µg

Other types of tarts

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tarts, bakewell, iced, retail

411 kcal

3.1g

17g

1.1g

Tarts, jam, homemade

382 kcal

3.4g

17g

–

Tarts, jam, wholemeal, homemade

366 kcal

4.2g

14g

–

About these figures

Values are per 100g of the food as described (10 samples, 6 products). "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