Jam-topped Sponge Cake
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 513.9 g | 187% |
| Net Carbohydrates | 508.82 g | 206% |
| Sugars | 357.03 g | 1,020% |
| Added Sugars | 199.6 g | 399% |
| Dietary Fiber | 5.08 g | 18% |
| Protein | 40.03 g | 80% |
| Total Fat | 111.83 g | 143% |
| Saturated Fat | 65.15 g | 326% |
| Monounsaturated Fat | 32.74 g | - |
| Polyunsaturated Fat | 6.67 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 638.42 mg | 213% |
| Vitamins | ||
| Vitamin A | 1047.75 mcg | 116% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 5.11 mcg | 26% |
| Minerals | ||
| Sodium | 1238.73 mg | 54% |
| Potassium | 702 mg | 15% |
| Calcium | 934.14 mg | 72% |
| Magnesium | 82.91 mg | 20% |
| Iron | 11.71 mg | 65% |
| Zinc | 3.74 mg | 34% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
116%
Vitamin C
0%
Vitamin D
26%
Vitamin E
26%
Vitamin K
8%
Vitamin B1
132%
Vitamin B2
140%
Vitamin B3
88%
Vitamin B5
69%
Vitamin B6
22%
Vitamin B7
73%
Vitamin B9
137%
Vitamin B12
96%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
72%
Iron
65%
Magnesium
20%
Phosphorus
67%
Potassium
15%
Sodium
54%
Zinc
34%
Copper
41%
Manganese
57%
Selenium
191%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
48%
Isoleucine
55%
Valine
50%
Lysine
19%
Tryptophan
72%
Threonine
41%
Phenylalanine
88%
Methionine
55%
Histidine
47%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 3176 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
7 h 45 min
Jogging
6 h 41 min
Cycling
6 h 51 min
Walking
12 h 26 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Sponge cake, like other sweets often high in carbohydrates from sugar and flour, may be associated with blood sugar spikes, particularly for individuals with diabetes, according to guidance from the CDC on managing diet while enjoying desserts. However, research demonstrates that sponge cakes can be developed with enhanced nutritional profiles, such as reduced calories and fat, or increased protein content, through the incorporation of ingredients like flaxseed mucilage and flour, xylitol, oligofructose, or plant-based protein concentrates from sources like chickpea, red lentil, and mung bean.
1. Can People With Diabetes Have Dessert?
Source: CDC, 2024
Summary: Sweets, which are often high in carbohydrates from sugar, flour, and dairy, can cause blood sugar spikes in individuals with diabetes.
Read More: https://www.cdc.gov/diabetes/healthy-eating/people-with-diabetes-dessert.html
2. Dry-Fractionated Protein Concentrate as Egg Replacer in Sponge Cake: How the Rheological Properties of the Batters Affect the Physical and Structural Quality of the Products.
Source: PubMed
Summary: Dry-fractionated protein concentrates (DFp) derived from chickpea, red lentil, and mung bean can successfully substitute eggs in sponge cake production, influencing batter rheological properties and cake texture.
Read More: https://pubmed.ncbi.nlm.nih.gov/37752603/
3. Investigation of Physicochemical and Sensory Characteristics of Low Calorie Sponge Cake Made From Flaxseed Mucilage and Flaxseed Flour
Source: Nature, 2023
Summary: Flaxseed mucilage and flaxseed flour are effective ingredients for developing fortified, low-calorie sponge cakes with enhanced nutritional profiles, including increased protein content and significant reductions in fat and calories.
Read More: https://www.nature.com/articles/s41598-023-47589-5
4. New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose
Source: Wiley Online Library
Summary: Partial substitution of sucrose with a combination of xylitol and oligofructose in sponge cakes, specifically the X3 formulation, effectively produces reduced-calorie sponge cakes that maintain desirable physical and sensory characteristics.
Read More: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12233
