Japan — MEXT STDT
Cake and pastry, cheesecake, baked
Per-100 g nutrient composition · Confectioneries.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (43)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 318 | kcal/100 g |
| Energy (kJ) | 1330 | kJ/100 g |
| Water | 46.1 | g/100 g |
| Protein, calculated from reference nitrogen | 8.5 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 7.6 | g/100 g |
| Lipid | 21.2 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 19.1 | g/100 g |
| Fatty acid, saturated | 11.99 | g/100 g |
| Fatty acid, mono-unsaturated | 5.11 | g/100 g |
| Fatty acid, poly-unsaturated | 1 | g/100 g |
| Cholesterol | 170 | mg/100 g |
| Carbohydrate, total, calculated by difference | 23.3 | g/100 g |
| Carbohydrate, available; expressed in mono-saccharide equivalents | 24.2 | g/100 g |
| Dietary fiber, soluble | 0.1 | g/100 g |
| Dietary fiber, insoluble | 0.1 | g/100 g |
| Dietary fiber, total | 0.2 | g/100 g |
| Ash | 0.9 | g/100 g |
| Sodium | 180 | mg/100 g |
| Potassium | 86 | mg/100 g |
| Calcium | 54 | mg/100 g |
| Magnesium | 9 | mg/100 g |
| Phosphorus | 100 | mg/100 g |
| Iron | 0.6 | mg/100 g |
| Zinc | 0.8 | mg/100 g |
| Copper | 0.04 | mg/100 g |
| Retinol | 170 | µg/100 g |
| beta- Carotene equivalents | 99 | µg/100 g |
| Retinol activity equivalents | 180 | µg/100 g |
| Vitamin D | 0.6 | µg/100 g |
| alpha-Tocopherol | 1 | mg/100 g |
| gamma-Tocopherol | 0.2 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 10 | µg/100 g |
| Thiamin | 0.04 | mg/100 g |
| Riboflavin | 0.24 | mg/100 g |
| Niacin | 0.1 | mg/100 g |
| Vitamin B-6 | 0.04 | mg/100 g |
| Vitamin B-12 | 0.3 | µg/100 g |
| Folate | 19 | µg/100 g |
| Pantothenic acid | 0.68 | mg/100 g |
| Ascorbic acid | 2 | mg/100 g |
| Salt equivalents | 0.5 | g/100 g |
| beta-Tocopherol | — | mg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 15134. Original source.
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