Cake, pound, commercially prepared, butter (includes fresh and frozen)

Composition

Energy

Protein 5.0 g · 20 kcal/100g

Fat 14.0 g · 126 kcal/100g

Carbs 53.6 g · 215 kcal/100g

Fiber 0.6 g

Water 26 g

Total energy 353 kcal

Macro balance aligns with EFSA guidelines (6% protein, 35% fat, 60% carbs)

Total fat

14.0g

Saturated

4.8g

Monounsat.

3.0g

Polyunsat.

3.4g

Omega-3

0.37g

Omega-6

2.97g

Saturated fat is 12.3% of energy, above the WHO limit of 10%. ω-6:ω-3 ratio is 8.0 (target ≤ 4).

Histidine 100%

Isoleucine 100%

Leucine 100%

Lysine 88%

Methionine + Cysteine 100%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 100%

Limiting amino acid is Lysine (88% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 70 µg

Vitamin C 0.0 mg

Vitamin D 0.8 µg

Vitamin E 0.7 mg

Vitamin K 2 µg

Thiamin (B1) 0.17 mg

Riboflavin (B2) 0.25 mg

Niacin (B3) 1.6 mg

Pantothenic (B5) 0.5 mg

Vitamin B6 0.04 mg

Folate (B9) 42 µg

Vitamin B12 0.36 µg

Minerals

Calcium 47 mg

Iron 1.5 mg

Magnesium 8 mg

Phosphorus 140 mg

Potassium 149 mg

Sodium 377 mg

Zinc 0.4 mg

Copper 0.04 mg

Manganese 0.11 mg

Selenium 5.0 µg

Notable source of Folate (B9) (21% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.