Nutrition: Cakes, Pies, Cookies, and Nutrition Bars

Following is a breakdown of the fat, saturated fat, cholesterol, calories from fat, sodium, and total calories in cakes, pies, cookies, and nutrition bars.

Product (serving size listed)	Saturated Fats (Grams)	Cholesterol (mgs)	Total Fat* (grams)	Calories from Fat** (%)	Total Calories	Sodium (mg)s
Cakes and Pies
Angel food cake, purchased (1½ of 9 in. cake)	0.0	0	0.2	2	73	212
Gingerbread, prepared from mix, 1/9 of 9 in. square cake)	1.7	24	6.8	30	207	307
Lemon, meringue pie, purchased (1/6 of 8 in. pie)	1.8	51	9.8	29	303	165
Pumpkin pie, purchased (1/6 of 8 in. pie)	2.2	22	10.4	41	229	308
Boston cream pie, purchased (1/6 of a 19½ oz. pie)	2.3	34	7.8	30	232	132
Apple pie, double crust, purchased (1/8 of 9 in. pie)	2.6	0	13.8	42	297	333
Chocolate cake with chocolate frosting, purchased (1/8 of 18 oz. cake)	3.0	29	10.5	40	235	213
Yellow cake with chocolate frosting, purchased (1/8 of 18 oz. cake)	3.0	35	11.2	42	242	216
Pound cake, purchased ( 1 1/10 of 10¾ oz. cake)	3.4	66	6.0	46	117	119
Cheesecake, purchased (1/6 of 17 oz. cake)	9.2	44	18	63	256	165
Cookies and Bars
Ginger snap (1 cookie ¼ oz.)	0.1	0	0.7	22	29	46
Vanilla wafer (1 wafer)	0.1	2	0.6	30	18	12
Fig bar (1 bar, ½ oz.)	0.2	0	1.2	19	56	56
Chocolate chip cookie, lower fat (1 cookie, 2¼ in. around)	0.4	0	1.5	30	45	38
Oatmeal cookie (1 cookie, 2/3 oz.)	0.6	0	3.3	37	81	69
Granola bar, plain (1 bar, 1 oz.)	0.7	0	5.6	38	134	83
Chocolate brownie, from mix (1 brownie, 2 in. square)	1.3	9	6.6	43	139	83

* Total fat = saturated fat plus monounsaturated fat plus polyunsaturated fat.

** Percent calories from fat = (total fat calories/total calories) X 100
Total fat calories = total fat in grams X 9
Each gram of fat = 9 calories

oz. = ounces
tbsp. = tablespoon
in. = inch

For additional information, please visit the Nutrition Center.

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Sources:

Composition of Foods: Dairy and Egg Products -- Raw, Processed, Prepared -- Agricultural Handbook 8-1. U.S. Department of Agriculture, Human Nutrition Information Service. November 1976; 1989-1991 supplements.


Composition of Foods: Baked Products -- Raw, Processed, Prepared -- Agricultural Handbook 8- 18. U.S. Department of Agriculture, Human Nutrition Information Service. Revised August 1992.
Composition of Foods: Snacks and Sweets -- Raw, Processed, Prepared -- Agricultural Handbook 8- 19. U.S. Department of Agriculture, Human Nutrition Information Service. Revised August 1991.


Composition of Foods: Fast Foods -- Raw, Processed, Prepared -- Agricultural Handbook 8-21. U.S. Department of Agriculture, Human Nutrition Information Service. Revised September 1988.


Minnesota Nutrition Data System (NDS) software, developed by the Nutrition Coordinating Center, University of Minnesota, Minneapolis, MN. Food Database version 5A; Nutrient Database version 20.

Last Editorial Review: 5/21/2003