Calories in hot cross buns: 312 kcal per 100 g

What’s in a 60 g slice

More than half of a slice is carbohydrate, 14 g of it sugars and 20.9 g starch.

3.5 gFat

4.4 gProtein

35 gCarbohydrate

1.1 gFibre

15.1 gWater

1 gMinerals and the rest

3.5 gFat
4.4 gProtein
35 gCarbohydrate
1.1 gFibre
15.1 gWater
1 gMinerals and the rest

Below average for cakes, biscuits and pastries

Hot cross buns are 312 kcal per 100 g. The 134 cakes, biscuits and pastries in this database average 394.

Hot cross buns312

Cakes, biscuits and pastries average394

High in sugar

23.4 g of sugars per 100 g, which is red on a UK traffic-light label (the line is 22.5 g).

Sugars, per slice14 g

Salt, per slice0.12 g

Vitamins and minerals in hot cross buns

Seven of the 21 reach the “source of” level, copper first; none reaches “high in”.

14 %

Copper

0.14 mg in a 60 g slice

31st of 124 cakes, biscuits and pastries

Copper contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the protection of cells from oxidative stress.

Manganese0.26 mg13 %

Thiamin (vitamin B1)0.12 mg11 %

Niacin (vitamin B3)1.7 mg11 %

Vitamin E1.3 mg11 %

Chloride82.8 mg10 %

A source of

Phosphorus

None recorded

Vitamin C

Show all 21 with amounts

Copper0.14 mg, 14 %

Manganese0.26 mg, 13 %

Thiamin (vitamin B1)0.12 mg, 11 %

Niacin (vitamin B3)1.7 mg, 11 %

Vitamin E1.3 mg, 11 %

Chloride82.8 mg, 10 %

Phosphorus65.4 mg, 9.3 %

Folate0.0168 mg, 8.4 %

Calcium66.6 mg, 8.3 %

Vitamin D0.00036 mg, 7.2 %

Vitamin B120.00018 mg, 7.2 %

Potassium134 mg, 6.7 %

Iron0.85 mg, 6 %

Riboflavin (vitamin B2)0.08 mg, 6 %

Biotin0.00258 mg, 5.2 %

Vitamin A0.0378 mg, 4.7 %

Vitamin B60.06 mg, 4.3 %

Zinc0.42 mg, 4.2 %

Magnesium13.2 mg, 3.5 %

Pantothenic acid (vitamin B5)0.2 mg, 3.4 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What hot cross buns don’t give you. And where to find it.

No recorded vitamin C, and only 5.7 % of the pantothenic acid reference intake and 5.9 % of the magnesium reference intake per 100 g.

Vitamin C

0mgin hot cross buns

Find it inCherries, West Indian2150 % per 100 g

Pantothenic acid (vitamin B5)

5.7%in hot cross buns, per 100 g

Find it inLiver, calf, raw140 % per 100 g

Magnesium

5.9%in hot cross buns, per 100 g

Find it inCoriander leaves, dried184 % per 100 g

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0.075 mgSelenium, 136 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Hot cross buns against other cakes, biscuits and pastries

Hot cross buns come second for copper here, just behind crispbread (rye).

0.3mg

0.2mg

0.1mg

Crispbread, rye+0.1 mg

Hot cross buns, homemadethis page

Pinni−0 mg

Welsh cakes−0 mg

Brandy snaps−0.1 mg

Pastry, cheese, shortcrust−0.2 mg

All values per 100 g, from the same dataset. Differences are against hot cross buns.

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Questions about hot cross buns

The questions people ask about hot cross buns, answered from the dataset.

How many calories are in a portion of hot cross buns?

A typical portion (60 g, a slice) gives 187 kcal. Per 100 g the figure is 312 kcal.

Is hot cross buns a source of copper?

It is a source of copper: 0.24 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for hot cross buns?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals do hot cross buns have most of?

By share of the daily reference intake: copper (0.24 mg, 24 %), manganese (0.44 mg, 22 %) and thiamin (0.2 mg, 18 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-1084, Hot cross buns, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a slice is 60 g, a slice, the usual UK portion for cakes, biscuits and pastries. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 134 cakes, biscuits and pastries kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Milk Snack Cakes). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.