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Boston cream dessert Calories

Cream-filled sweet dessert with refined flour and sugar

CALORIES

285kcal

58medium

POTASSIUM

118mg

FIBER

1.1g

Boston cream dessert Nutrition Facts

Selected: 100 g

285

KCAL / 100G

Carbs

38.9g

· 54%

Protein

4.7g

· 7%

Fat

12.6g

· 39%

Fiber

1.1g

Boston cream dessert Vitamins & Minerals

Vitamins

0.14mg · 11% DV

Biotin

3µg · 10% DV

Vitamin A

78µg · 9% DV

B12

0.22µg · 9% DV

Minerals

Selenium

7.5µg · 14% DV

Phosphorus

88mg · 13% DV

Sodium

210mg · 9% DV

Calcium

72mg · 7% DV

Boston cream dessert Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

Is Boston cream dessert Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Boston cream dessert Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Boston cream dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Boston cream dessert Fat Profile

SATURATED

5.4g

MONOUNSATURATED

4.1g

POLYUNSATURATED

1.3g

⚖️

Omega 6:3 ratio 38.3:1

Above the ideal 4:1 (38.3:1).

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Boston cream dessert — Frequently Asked Questions

How many calories are in Boston cream dessert?

Boston cream dessert contains 285 calories per 100 g. The same amount provides 38.9 g of carbohydrates, 12.6 g of fat, and 4.7 g of protein.

Is Boston cream dessert suitable for a vegetarian diet?

Boston cream dessert is compatible with vegetarian and omnivore diets. It is a processed dessert and contains gluten, eggs, and dairy.

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Nutrition data compiled from USDA FoodData Central and scientific sources.