Buns and pastries
Mince pies, homemade, individual
Per 100 g of the edible portion · CoFID 2021
436kcal per 100 g
4.2 gProtein
23.5 gFat
55.5 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 436 kcal1,829 kJ | 22% |
| Protein | 4.2 g | 8% |
| Fat | 23.5 g | 34% |
| Cholesterol | 1.4 mg | — |
| Carbohydrate | 55.5 g | 21% |
| of which sugars | 29 g | 32% |
| Starch | 26.4 g | — |
| Salt | 0.41 g | 7% |
| Water | 13.1 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Potassium | 87 mg | 4% |
| Calcium | 71 mg | 9% |
| Magnesium | 9 mg | 2% |
| Phosphorus | 41 mg | 6% |
| Iron | 0.95 mg | 7% |
| Zinc | 0.3 mg | 3% |
| Copper | 0.05 mg | 5% |
| Selenium | 3 µg | 5% |
| Iodine | 3 µg | 2% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Beta-carotene | 4 µg | — |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.06 mg | 5% |
| Riboflavin (B2) | 0.01 mg | 1% |
| Niacin (B3) | 0.7 mg | 4% |
| Vitamin B6 | 0.07 mg | 5% |
| Folate | 6 µg | 3% |
| Vitamin B12 | 0 µg | 0% |
| Vitamin C | 1 mg | 1% |
Other foods in the group
More from “Buns and pastries”
- Doughnuts, ring, iced413 kcal
- Choux buns, homemade395 kcal
- Jellabi, homemade369 kcal
- Chelsea buns, homemade361 kcal
- Doughnuts, with jam321 kcal
- Hot cross buns, homemade312 kcal
- Currant buns, toasted311 kcal
- Gulab jamen/jambu, retail306 kcal
- Bagels, plain273 kcal
- Gulab jamen/jambu, homemade273 kcal
- Muffins, bran, homemade263 kcal
- Muffins, English style, white, toasted261 kcal
Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.