Frosted Mini Donuts
🥜
UPC Code
071330606590
Data Source
USDA
Package Weight
14 oz/397 g
Serving Sizes
3 pieces (62g)
Calories
340
Total Fat
25g
32%
Saturated Fat
14g
70%
Cholesterol
10mg
3%
Sodium
130mg
6%
Total Carbohydrate
27g
10%
Dietary Fiber
1g
4%
Sugars
14g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 3 pieces of Frosted Mini Donuts are
32% in carbs, 66% in fat, and 2% in protein.
carbs:
32%
fat:
66%
protein:
2%
Carbs to Weight Ratio
The carbs to weight ratio of Frosted Mini Donuts is 44%.
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 Frosted Mini Donuts is estimated to be 13%.
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
Vegetable Shortening (Palm Oil), Sugar, Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Hydrogenated Vegetable Shortening (Palm Kernel), Soybean Oil, Cocoa (Processed With Alkali), Glycerin, Maltodextrin, Soy Flour, Egg Yolks, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Sodium Aluminum Sulfate), Nonfat Milk, Salt, Corn Syrup Solids, Dextrose, Wheat Starch, Tapioca Starch, Soy Lecithin, Whey, Buttermilk, Milk Protein Concentrate, Polyglycerol Esters Of Fatty Acids, Xanthan Gum, Mono- And Diglycerides, Polysorbate 60, Potassium Sorbate (Preservative), Cellulose Gum, Wheat Germ, Guar Gum, Locust Bean Gum, Nutmeg Oil, Whey Protein Concentrate, Artificial Flavor, Wheat Protein Isolate, Beta Carotene (Color).
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