Cake, fruitcake
Category: Baked Products Characteristics: Commercially Prepared
Nutrition Highlights
Serving Size
Calories
92
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 70 (75.8%) |
| Fat | 23 (25.2%) |
| Protein | 3.3 (3.6%) |
| Total | 92 (100%) |
Serving: 1 oz [28g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 17 (61.6%) |
| Water | 7.2 (25.3%) |
| Fat | 2.6 (9.1%) |
| Protein | 0.8 (2.9%) |
| Ash | 0.3 (1.0%) |
| Total | 28 (100%) |
Serving: 1 oz [28g]
Benefits
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Provides calories and carbohydrates to meet daily energy needs. The sugars in fruits and cake batter provide a source of quick energy
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Contains some vitamins and minerals from the fruit and nuts used as ingredients. Dried fruits like raisins are a source of potassium
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Fruitcake is often decorated with cherries or other fruits which provide antioxidants and phytonutrients
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The nuts used in fruitcake such as walnuts provide healthy fats, fiber, vitamins and minerals
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Commercially prepared fruitcakes contain preservatives which allow them to be stored for long periods without spoiling, making them convenient
Risks
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High in added sugars and refined carbohydrates which can contribute to weight gain and increased risk of obesity, diabetes and heart disease if consumed in large amounts
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High in fat and calories depending on ingredients used. Fruitcakes are often made with butter, cream cheese or other high fat ingredients
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May contain preservatives like sulfites which some people are sensitive to
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Not a good source of important nutrients. Provides mostly empty calories with little nutritional value
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Contains alcohol if made with rum, brandy or other liquors. Excess alcohol consumption has health risks
Additional Information
Cake, fruitcake, commercially prepared, is a popular dessert enjoyed by many individuals. While it may be tempting to indulge in this sweet treat, it is important to understand its nutritional benefits and risks.
One of the primary attributes of commercially prepared fruitcake is its high calorie content. A typical slice of fruitcake can contain around 300-400 calories, depending on the size and ingredients used. This high calorie count can be attributed to the presence of sugar, butter, and dried fruits. Consequently, individuals who are watching their calorie intake or trying to manage their weight should consume fruitcake in moderation.
On the other hand, fruitcake does offer some nutritional benefits. It contains a variety of dried fruits such as raisins, currants, and candied citrus peel. These fruits provide essential vitamins and minerals, including vitamin C, potassium, and dietary fiber. Vitamin C is an antioxidant that supports the immune system and promotes healthy skin, while potassium is crucial for maintaining proper heart and muscle function. Additionally, dietary fiber aids in digestion and helps regulate blood sugar levels.
However, it is important to note that commercially prepared fruitcake often undergoes a lengthy baking process, which can lead to some nutrient loss. High temperatures and prolonged cooking times can cause the degradation of heat-sensitive vitamins, such as vitamin C. Moreover, some commercially prepared fruitcakes may contain added preservatives, artificial colors, and flavors, which can have negative health implications. These additives may contribute to allergic reactions, hyperactivity, or other adverse effects in sensitive individuals.
Additionally, the high sugar and fat content in fruitcake can be a concern. The combination of sugar and butter used in its preparation can contribute to an increased risk of weight gain, obesity, and related health issues when consumed in excess. Excessive sugar intake can also lead to dental problems and negatively impact blood sugar control in individuals with diabetes.
To make fruitcake a healthier choice, consider homemade versions or those made with healthier substitutions. Using whole wheat flour instead of refined flour can increase the fiber content and provide more nutrients. Reducing the amount of added sugar or opting for natural sweeteners like honey or maple syrup can help lower the overall sugar content. Additionally, incorporating a variety of nuts and seeds into the fruitcake can add healthy fats, protein, and additional nutrients.
In conclusion, commercially prepared fruitcake offers some nutritional benefits due to the presence of dried fruits, which provide vitamins, minerals, and dietary fiber. However, it is crucial to be mindful of its high calorie, sugar, and fat content. Moderation is key when consuming fruitcake, especially for those watching their weight or managing certain health conditions. Opting for homemade versions or those made with healthier substitutions can enhance the nutritional profile of fruitcake and make it a more balanced dessert option.