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Fried sweet dough pastry, high in sugar and refined carbohydrates.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
452
KCAL / 100G
Carbs
51.3g
· 45%
Protein
4.9g
· 4%
Fat
25.4g
· 51%
Fiber
1.9g
Vitamins
B1
0.24mg · 20% DV
B2
0.19mg · 15% DV
Folate
58µg · 14% DV
B3
2.1mg · 13% DV
Minerals
Selenium
12.4µg · 23% DV
Sodium
326mg · 14% DV
Iron
2mg · 11% DV
Phosphorus
78mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.4g
MONOUNSATURATED
11.2g
POLYUNSATURATED
6.1g
Omega 6:3 ratio 193.3:1
Above the ideal 4:1 (193.3:1).
It usually has the best texture on the day it is bought, with a softer center and a lighter outer bite. As it sits, it tends to stale and feel greasier.
Keep it in an airtight container at room temperature for short-term storage. Refrigeration often makes the dough turn firm faster.
Yes, plain or lightly glazed doughnuts can be frozen. Warming after thawing can improve the texture a bit, though it will not be exactly like fresh.
A brief warming can make it softer and more aromatic. Too much heat can dry it out or melt the glaze excessively.
Unsweetened coffee or tea can balance its sweetness and richness. Adding a protein-rich side like yogurt may make the snack feel more filling.
It can provide quick energy, but its relatively high fat content may sit heavily for some people before exercise. Tolerance depends on portion size and timing.
No, weight gain is driven more by overall intake over time than by the clock. Still, late-night eating can make portion control harder for some people.
A doughnut is typically fried, which gives it a distinct texture and richer mouthfeel. Croissants are laminated and flaky, while cake is usually baked and more crumb-like.
If the frying oil is not hot enough, the dough can absorb more oil. Fry time and dough formulation also affect the final texture.
People with gluten, egg, or dairy allergies should avoid them unless the ingredients are clearly safe. Those sensitive to blood sugar swings or limiting processed sweets may also want smaller portions and less frequent intake.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.