Doughnut
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 20 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 1973 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 473 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 31.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 16.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 3.22 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 1.92 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 3.34 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 7.35 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 10.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.12 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 9.13 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 2.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 1.41 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.15 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.18 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 1.44 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 61 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 41.3 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 24.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 16.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 15.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 1.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 5.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 124 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 120 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 48 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 3.7 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.11 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.05 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 15 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0.3 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 34 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 21 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 100 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 16 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.06 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 89 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 6.5 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
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
- Chocolate cake, high fat content (coconut fat)
- Pound cake, plain, fat reduced
- Pound cake, plain, with apples
- Pound cake, plain, marbled
- Pound cake, Danish
- Macaroon cake, Norwegian Prince cake, with apples
- Macaroon cake, Norwegian Prince cake, with minced almonds
- Napoleon cake, puff pastry filled with custard, icing on top
- Flan case bottom, with minced nuts
- Swiss roll, jam filling
- Swiss roll, filling made of margarine
- Cake, syrup
- Cake, chocolate, with icing
- Doughnut
- Sponge cake, plain
- Sponge cake, layered, filled with whipped cream and jam
- Sponge cake, with custard, jelly and berries
- Tart shell, no filling
- Pie, apple
- Cream puff, plain, no filling
- Sponge cake, layered, filled with whipped cream and jam, marzipan covered
- Cake, chocolate, no icing
- Swedish almond cake, macaroon tea cake
- Cheese cake, with bisquit bottom
- Cake, soft, with minced nuts
- Cake, carrot, no icing
- Muffin, with chocolate chips, industrially made
- Brownies, with chocolate icing, industrially made
- Doughnut, with chocolate icing, industrially made
- Pound cake, plain, with icing, industrially made
- Pound cake, plain, no icing, industrially made
- Cake, carrot, with icing, industrially made
- Muffin, blueberry, industrially made
- Swiss roll, filling made of margarine jelly, industrially made
- Cake, chocolate, with icing, industrially made
- Oreo cake, prepared from powder with cream and butter
- Cupcakes with icing, prepared from powder with butter
- Cake base, gluten-free, powder, Toro
- Cake, soft, with minced nuts, whipped cream and chocolate, frozen
- Apple cake
- Snowball cake
- Cake, with meringue, sponge cake and vanilla cream, Kvæfjordkake
- Meringue, cake bottom
- Muffin
- Muffin, banana
- Muffin, blueberries
- Muffin, cocoa
- Muffin, lemon
- Muffin, chocolate
- Muffin, with frosting
- Muffin, banana, with frosting
- Muffin, blueberries, with frosting
- Muffin, cocoa, with frosting
- Muffin, lemon, with frosting
- Muffin, chocolate, with frosting
- Pavlova, with whipped cream and berries
- Cake, Sarah Bernhard
- Lemon tart
- Cake, with chocolate icing and salted peanuts, Snickerskake
- Cake, with custard made of egg yolk and cream, Suksessterte
- Cake, banana
- Cake, with spices
- Muffin, carrot
- Muffin, carrot, with frosting
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
www.matvaretabellen.no
