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Doughnut

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 9 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2243 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 539 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 35.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 20.6 g MI0002 EuroFIR recipe calculation procedure
C12:0 4.13 g MI0002 EuroFIR recipe calculation procedure
C14:0 2.43 g MI0002 EuroFIR recipe calculation procedure
C16:0 5.4 g MI0002 EuroFIR recipe calculation procedure
C18:0 7.62 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 10.2 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.22 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 8.96 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2.6 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.83 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.82 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 55 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 46.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 27.4 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 18.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 17.6 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 7 g MI0002 EuroFIR recipe calculation procedure
Salt 0.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 110 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 106 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 49 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.11 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 11 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 1 mg MI0002 EuroFIR recipe calculation procedure
Calcium 32 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.7 mg MI0002 EuroFIR recipe calculation procedure
Sodium 25 mg MI0002 EuroFIR recipe calculation procedure
Potassium 117 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 18 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.6 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.07 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 97 mg MI0002 EuroFIR recipe calculation procedure
Iodine 8 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0248 DOUGHNUT (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0105 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
F0014 FULLY HEAT-TREATED
G0029 DEEP-FRIED
H0186 EGG ADDED
H0227 FLAVORING, SPICE OR HERB ADDED
H0233 FAT OR OIL COATED
H0262 ANIMAL FAT OR OIL ADDED
H0296 CREAM ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Other cakes etc

Food Groups