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Icing, glace, homemade

Homemade glacé icing is a sugar-based coating for cakes and biscuits, usually made by mixing icing sugar with water. The figures here describe a homemade recipe. It mainly provides carbohydrate: per 100g, it contains 89g of carbohydrate, including 88g of sugars, and supplies 1422 kJ of energy. It contains 0g of fat.

Carbohydrate provides energy for the body. The high sugar content is worth noting for people monitoring their sugar or total energy intake, even though this icing contains no fat. Frequent consumption of sugary foods can contribute to tooth decay. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

333 kcal

Energy

1422 kJ

Graisse

0g

of which saturates

0g

Carbohydrate

89g

of which sugars

88g

Protéines

Trace

Sel

0.03g

Alcool

0g

Eau

15g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamine D

0µg

Vitamine E

0mg

Vitamine C

0mg

Thiamin (B1)

0mg

Riboflavin (B2)

0mg

Niacin (B3)

0mg

Vitamine B6

0mg

Vitamine B12

0µg

Folate

0µg

Calcium

2mg

Fer

0.42mg

Magnésium

Trace

Phosphorus

1mg

Potassium

9mg

Sodium

10mg

Zinc

0.1mg

Copper

0.04mg

Sélénium

Trace

Iodine

Trace

Other types of icing

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Icing, Royal, homemade

354 kcal

1.1g

Trace

Trace

Icing, butter, homemade

507 kcal

0.2g

29g

0g

Icing, fondant, homemade

343 kcal

1.3g

Trace

Trace

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine