Saltie Public Food Database

Frosted Donuts

🥜
Brand Entenmann's
UPC Code 0720301019734
Data Source USDA

Nutrition Facts

Serving Size 61g
g
Calories 300
Total Fat 19g 24%
Saturated Fat 14g 70%
Cholesterol 10mg 3%
Sodium 170mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 61 g of Frosted Donuts are 40% in carbs, 57% in fat, and 3% in protein.

carbs: 40%
fat: 57%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Frosted Donuts is 49%.

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 Donuts is estimated to be 16%.

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 (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Vegetable Shortening (Palm Oil), Hydrogenated Vegetable Oil (Palm Kernel, Palm, Coconut), Cocoa (Processed With Alkali), Vegetable Oil (Soybean), Soy Flour, Egg Yolk, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Sodium Aluminum Sulfate), Glycerin, Polysorbate 60, Sorbitan Monostearate, Nonfat Milk, Soy Lecithin, Preservatives (Sorbic Acid, Potassium Sorbate), Corn Syrup Solids, Salt, Dextrose, Artificial Flavor, Tapioca Starch, Wheat Starch, Carob Bean Gum, Whey, Buttermilk, Mono- And Diglycerides, Milk Protein Concentrate, Polyglycerol Esters Of Fatty Acids, Xanthan Gum, Cellulose Gum, Guar Gum, Wheat Germ, Nutmeg Oil, Turmeric (Color).

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