Pumpkin Donuts
🥜
UPC Code
072030024707
Data Source
USDA
Package Weight
12 oz/340 g
Serving Size
57g
Calories
230
Total Fat
11g
14%
Saturated Fat
5g
25%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
31g
11%
Dietary Fiber
1g
4%
Sugars
20g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 57 g of Pumpkin Donuts are
54% in carbs, 43% in fat, and 3% in protein.
carbs:
54%
fat:
43%
protein:
3%
Carbs to Weight Ratio
The carbs to weight ratio of Pumpkin Donuts is 54%.
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 Pumpkin Donuts is estimated to be 23%.
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
Sugar, Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (B1), Riboflavin (B2), Folic Acid], Water, Vegetable Shortening (Palm Oil), Pumpkin Puree, Vegetable Oil (Soybean), Invert Sugar, Soy Flour, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Aluminum Sulfate), Dextrose, Glycerin, Food Starch-modified (Corn), Natural And Artificial Flavors, Egg Yolks, Nonfat Milk, Corn Syrup Solids, Salt, Spices, Whey, Buttermilk, Potassium Sorbate (Preservative), Xanthan Gum, Cellulose Gum, Milk Protein Concentrate, Whey Protein Concentrate, Carob Bean Gum, Tapioca Starch, Calcium Carbonate, Guar Gum, Yellow 6, Calcium Sulfate, Agar, Locust Bean Gum, Sodium Hexametaphosphate, Mono- And Diglycerides, Polyglycerol Esters Of Fatty Acids, Wheat Protein Isolate, Soy Lecithin, Beta Carotene (Color).
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