Doughnut (donut), unfilled, with cinnamon & sugar dusting

Per 100 g, Doughnut (donut), unfilled, with cinnamon & sugar dusting provides 378 calories, 43.9 g carbohydrate, 6.6 g protein and 2 g fibre.

100 gper serving
= 378 kcal
Calories by amount
× 100 g = 100 g
378kcal 19% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
15%Nutrient scoreNutrient ScoreThe share of this food's 24 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.24 available of 33 total nutrients with a Daily Value24of33
Protein6.6g7% kcal
Carbs43.9g47% kcal
Fat19.5g46% kcal
Fiber 2g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day13.7g13.7g15%
  • Sugars, added13.6g13.6g15%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

Doughnut (donut), unfilled, with cinnamon & sugar dusting: key facts

How many calories are in Doughnut (donut), unfilled, with cinnamon & sugar dusting?
Doughnut (donut), unfilled, with cinnamon & sugar dusting has 378 calories per 100 g.
How much protein is in Doughnut (donut), unfilled, with cinnamon & sugar dusting?
Doughnut (donut), unfilled, with cinnamon & sugar dusting provides 6.6 g of protein per 100 g.
How many carbs are in Doughnut (donut), unfilled, with cinnamon & sugar dusting?
Doughnut (donut), unfilled, with cinnamon & sugar dusting contains 43.9 g of carbohydrate per 100 g, including 2 g of fibre.
How much fat is in Doughnut (donut), unfilled, with cinnamon & sugar dusting?
Doughnut (donut), unfilled, with cinnamon & sugar dusting has 19.5 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).