Saltie Public Food Database

Powdered Donut Delites

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Brand Drake's
UPC Code 024300016165
Data Source USDA

Nutrition Facts

Package Weight 2.8 oz/80 g
Serving Sizes 6 donuts (80g)
donuts
Calories 340
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 25mg 8%
Sodium 320mg 14%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Sugars 22g
Protein 3g 6%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 6 donuts of Powdered Donut Delites are 52% in carbs, 45% in fat, and 4% in protein.

carbs: 52%
fat: 45%
protein: 4%

Carbs to Weight Ratio

The carbs to weight ratio of Powdered Donut Delites is 55%.

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 Powdered Donut Delites is estimated to be 20%.

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

Enriched Flour (Wheat Flour, Barley Malt, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Palm Oil, Water, Sugar, Dextrose, Soybean Oil. Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate), Dried Egg Yolks, Nonfat Dry Milk, Titanium Dioxide, Glycerin, Corn Syrup Solids, Defatted Soy Flour, Preservatives (Calcium Propionate, Potassium Sorbate, Sorbic Acid), Salt, Wheat Starch, Natural And Artificial Flavors, Wheat Gluten, Citric Acid, Annatto Extract, Cellulose Gum, Dextrin, Guar Gum, Karaya Gum, Maltodextrin, Mono- And Diglycerides, Soy Lecithin, Tapioca Starch, Turmeric Extract, Wheat Germ.

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