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Pavlova, with fruit and cream

Pavlova with fruit and cream is a meringue-based dessert topped with cream and fruit. The figures here describe frozen products containing fruits such as raspberry, strawberry and tropical fruits. It mainly provides carbohydrate and fat. Per 100g, it contains 42g of carbohydrate, including 41g of sugars, and 8.3g of fat, including 4.6g of saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are relevant for people monitoring these nutrients or their overall energy intake. The amount eaten affects how much energy, sugar and fat it contributes to the diet. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

244 kcal

Energy

1028 kJ

Graisse

8.3g

of which saturates

4.6g

Carbohydrate

42g

of which sugars

41g

Fibre

1.9g

Protéines

2.7g

Sel

0.1g

Alcool

0g

Eau

45g

Cholestérol

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

82µg

Vitamine E

0.21mg

Vitamine C

5mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.18mg

Niacin (B3)

0.2mg

Vitamine B6

Trace

Vitamine B12

Trace

Folate

10µg

Calcium

26mg

Fer

0.25mg

Magnésium

6mg

Phosphorus

27mg

Potassium

80mg

Sodium

41mg

Zinc

0.1mg

Copper

Trace

Other types of pavlova

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pavlova, toffee/chocolate, no fruit

370 kcal

3.8g

20g

1.1g

About these figures

Values are per 100g of the food as described (12 samples, 7 brands, including raspberry, strawberry and tropical fruits, frozen). "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