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Cake bars, not chocolate

Non-chocolate cake bars are baked cereal-based products, including golden syrup, ginger and fruit-flavoured bars. They mainly provide carbohydrate and fat. Per 100g, the sampled products contain 62g of carbohydrate, including 42g of sugars, and 12g of fat, including 5g of saturated fat. These figures describe the sampled products rather than every brand.

Carbohydrate and fat both provide energy. These bars contain little fibre, which helps support normal bowel function. Their sugar and saturated fat contents are worth noting for people monitoring these nutrients or their overall energy intake. Product labels can help identify differences between bars. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

355 kcal

Energy

1496 kJ

Fat

12g

of which saturates

5g

Carbohydrate

62g

of which sugars

42g

Fibre

0.8g

Protein

3.1g

Salt

0.5g

Alcohol

0g

Water

17g

Cholesterol

2.8mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamin D

Trace

Vitamin E

1.5mg

Vitamin C

1mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.08mg

Niacin (B3)

0.4mg

Vitamin B6

0.01mg

Vitamin B12

Trace

Folate

4µg

Calcium

47mg

Iron

0.61mg

Magnesium

8mg

Phosphorus

79mg

Potassium

123mg

Sodium

200mg

Zinc

0.4mg

Copper

0.05mg

Selenium

3µg

Other types of cake bars

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cake bars, chocolate

430 kcal

5g

22g

1.9g

About these figures

Values are per 100g of the food as described (10 samples, 4 products, including golden syrup, ginger, fruit flavoured bars). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Direct Laboratories, Nutrient analysis catch up project, 2003.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published