Facts About Cake Nutrition
A cake is a confectionary made from flour and sugar, which is typically baked. Though they evolved from breads in ancient times, the term today covers a wide variety of preparations. In fact, there are more than 300 different types of cakes. Here are some facts about cake nutrition: It contains 380 calories per 100 grams, 5.2 grams of protein, and 22 milligrams of cholesterol.
380 calories per 100 g
A 100-gram serving of Whittings Cake, Chocolate Chip, has 380 calories. It contains 6 grams of protein and 18 grams of fat. It is a high-calorie food that can quickly add up. 생일케이크
Moreover, it contains only four grams of fiber.
5.2 grams of protein
If you’re looking for a tasty way to get more protein into your diet, consider making a protein cake. A pound cake contains 5.2 grams of protein, which is about the same as 0.8 egg whites or 0.2 chicken breasts. If you’re concerned about the amount of protein, you can increase the amount of protein in your cake by using a protein powder. The vanilla protein powder that’s usually used in baking is a good choice for this purpose.
5.2 grams of fiber
Fiber is an essential nutrient, but most people associate it with boring, tasteless foods like oats. However, fiber can be delicious and is a valuable addition to a variety of foods. And most Americans do not get enough of it.
22 milligrams of cholesterol
A small cake that has 22 milligrams of cholesterol contains two-thirds of the recommended daily allowance for cholesterol. Saturated fats can raise the levels of LDL cholesterol in the body, or “bad” cholesterol. This type of cholesterol is linked to cardiovascular disease and stroke. Healthy adults should limit their intake of saturated fats and trans fats to less than 10 percent of their total calorie intake. That equals about 22 grams of saturated fat in a one-cup cake.
1.3 grams of trans fats
A recent study suggests that the average person consumes about 1.3 grams of trans fats daily. Fortunately, this number has been reduced in recent years due to increased awareness, improved Nutrition Facts labeling, and industry reformulation efforts. The American Heart Association recommends that you limit your intake of foods with artificial trans fat and prepare lean meats without added saturated fat.
High glycemic index
High glycemic index cake is not something to be avoided entirely. While we can’t avoid sugar completely, we still need sweet treats occasionally. Fortunately, if you bake low-GI cakes you can still enjoy a decadent slice without worrying about your waistline.
Sources of carbohydrates
Carbohydrates in cake can be found in a variety of sources. The simplest form is starch, which the body uses as energy. These carbohydrates are found naturally in fruits and milk and in processed foods, such as cereals and sodas. Another form of carbohydrates is fiber, which the body needs for proper functioning.
The fiber content in a cake can have a profound impact on the finished mouth feel and machinability of the dough. A balance of all fibers in the right amounts is essential to meet consumer expectations. Fortunately, a growing toolbox of fiber ingredients makes the task of fortifying a cake easier than ever before. Fiber, also called bulk or roughage, is a complex carbohydrate found in plant foods.
Cakes are a common source of protein, and there are a few different ways to extract it. One method involves using a reducing agent such as SDS and another uses DTT. Both methods are effective in obtaining high levels of protein in cake.
One of the main ingredients in cakes is calcium propionate, a chemically neutral or slightly alkaline preservative. It increases the shelf life of baked goods by preventing bacteria and mold growth. It is used in small amounts, usually between 0.1 and 0.3% of the dry flour. It is safe for use in baking and can be used in other food products such as jams and cheeses.