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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

Fiber

1.1g

Protein

6.7g

Salt

0.29g

Alkohol

0g

Vatten

50g

Kolesterol

91mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

72µg

Vitamin D

Trace

Vitamin E

1.3mg

Vitamin C

0mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.5mg

Vitamin B6

0.03mg

Vitamin B12

Trace

Folate

13µg

Kalcium

92mg

Iron

0.73mg

Magnesium

14mg

Phosphorus

101mg

Kalium

138mg

Sodium

114mg

Zinc

0.5mg

Copper

0.09mg

Selen

8µg

Iodine

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.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad