Mini Crumb Donuts
🥜
UPC Code
041512130830
Data Source
USDA
Package Weight
23 oz/652 g
Serving Sizes
3 donuts (54g)
Calories
190
Total Fat
8g
10%
Saturated Fat
4.5g
23%
Cholesterol
0mg
0%
Sodium
220mg
10%
Total Carbohydrate
28g
10%
Dietary Fiber
1g
4%
Sugars
14g
Protein
3g
6%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 3 donuts of Mini Crumb Donuts are
57% in carbs, 37% in fat, and 6% in protein.
carbs:
57%
fat:
37%
protein:
6%
Carbs to Weight Ratio
The carbs to weight ratio of Mini Crumb Donuts is 52%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Mini Crumb Donuts is estimated to be 28%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Donut: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Water, Palm Oil, Canola And/or Soybean Oil, Soy Flour, Non-fat Dry Milk, Sodium Acid Pyrophosphate, Dextrose, Salt, Sodium Bicarbonate, Whey Powder, Artificial Flavor, Enzyme, Soy Lecithin, Preservatives (Sodium Propionate, Potassium Sorbate), Xanthan Gum, Yellow 5, Yellow 6, Dried Albumen (Egg Whites, Bakers Yeast, Citric Acid). Coating: Toasted Wheat Crumbs (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Toasted Coconut (Coconut, Fine Sugar, Dextrose, Salt), Fine Sugar, Brown Sugar. Glaze: Icing Sugar, Water, Sugar, Palm Oil, Maltodextrin, Sorbitan Monostearate, Calcium Carbonate, Mono And Diglycerides, Agar, Natural And Artificial Flavor, Preservative (Potassium Sorbate).
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