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Tarts, jam, homemade

Homemade jam tarts are baked pastry cases filled with jam. The figures shown here are for a recipe preparation. They mainly provide carbohydrate and fat: per 100g, they contain 58g of carbohydrate, including 37g of sugars, and 17g of fat, including 6.3g of saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are points to note for people monitoring these nutrients or their overall energy intake. The amounts in homemade tarts can vary with the pastry ingredients and the amount and type of jam used. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

382 kcal

Energy

1606 kJ

Graisse

17g

of which saturates

6.3g

Carbohydrate

58g

of which sugars

37g

Protéines

3.4g

Sel

0.34g

Alcool

0g

Eau

21g

Cholestérol

1.1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

0µg

Vitamine E

1.7mg

Vitamine C

6mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.4mg

Vitamine B6

0.02mg

Vitamine B12

0µg

Folate

3µg

Calcium

49mg

Fer

0.64mg

Magnésium

8mg

Phosphorus

33mg

Potassium

75mg

Sodium

135mg

Zinc

0.2mg

Copper

0.01mg

Sélénium

2µg

Iodine

4µg

Other types of tarts

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tarts, jam, wholemeal, homemade

366 kcal

4.2g

14g

–

Tarts, bakewell, iced, retail

411 kcal

3.1g

17g

1.1g

Tarts, custard, individual

263 kcal

6.7g

14g

1.1g

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