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Forest fruit cake
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 slice (medium) of Forest fruit cake (80 g) has 216 calories. That works out to 270 calories per 100 g. It contains 30.4 g of carbs, 2.8 g of protein, 8.8 g of fat and 1.8 g of fiber. Its 5.6 mg of Vitamin C covers 6% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
270
KCAL / 100G
Carbs
38g
· 14% DV
Protein
3.5g
· 7% DV
Fat
11g
· 14% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 5% · Fat 38%
Vitamins
Vitamin C
7mg · 8% DV
B1
0.07mg · 6% DV
Vitamin A
45µg · 5% DV
B2
0.06mg · 5% DV
Minerals
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
Selenium
2.5µg · 5% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Keep the cake in an airtight container in a cool place. If it contains cream, fresh fruit, or was sold chilled, follow the label instructions and refrigerate it.
Yes. Freeze individual slices wrapped tightly in cling film and then placed in a freezer bag; thaw them in the refrigerator. Frosting and fresh fruit toppings may lose some of their texture after thawing.
Dry the berries thoroughly and lightly coat them in flour before folding them into the batter. Frozen berries can often be added without thawing, which helps limit excess moisture.
Berries such as raspberries, blackberries, and currants naturally contain acids that balance the sweetness of cake. Serving it with plain yogurt, milk, or a lightly sweetened sauce can soften the tart flavour.
The fruit can add flavour, fibre, and plant compounds, but it is still a processed dessert. Its place in a balanced diet depends mainly on portion size, recipe, and how often it is eaten.
It can be an occasional breakfast choice, especially when paired with a protein-rich food such as yogurt, cheese, or eggs. On its own, it may not keep you full for very long.
A large slice immediately before exercise may feel heavy for some people. If you choose it as a pre-workout snack, try a small portion well before training; after a demanding session, include a protein-containing food as well.
Eating it at night is not inherently harmful; overall eating habits and portion size matter more. People with reflux or those whose sleep is affected by late desserts may prefer it earlier in the day.
Standard forest fruit cake is not suitable for people with allergies to gluten, eggs, or milk because it contains these ingredients. Check labels carefully on specialty versions, as cross-contact can also occur.
Do not simply remove the fruit if there is mould, an off or fermented smell, leaking liquid, or obvious discolouration; discard the cake instead. Cakes with cream or fresh fruit should not be left at room temperature for extended periods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.