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Doughnut

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 20 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1973 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 473 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 31.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 16.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 3.22 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 7.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 10.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 9.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.44 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 61 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 41.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 24.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 16.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 15.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 5.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 124 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 120 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 48 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 3.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 15 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 34 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 100 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 89 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0248 Doughnut (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0029 Deep-fried
H0186 Egg added
H0227 Flavoring, spice or herb added
H0233 Fat or oil coated
H0262 Animal fat or oil added
H0296 Cream added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Other cakes etc

Food Groups