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Sweet, fried dough, sugary
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Snack Donut (45 g) has 185 calories. That works out to 410 calories per 100 g. It contains 21.6 g of carbs, 2.5 g of protein, 9.9 g of fat and 0.7 g of fiber. Its 0.1 mg of B2 covers 5% of the Daily Value. Its glycemic index is 76 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 45 g
185
KCAL / 45G
Carbs
21.6g
· 8% DV
Protein
2.5g
· 5% DV
Fat
9.9g
· 13% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 5% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 185 kcal | |
| Total fat | 9.9 g | 13% |
| Saturated fat | 3.38 g | 17% |
| Trans fat | 0.23 g | |
| Sodium | 153 mg | 7% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 0.7 g | 3% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 45 g | 185 kcal |
| 1 piece (mini) | 20 g | 82 kcal |
| 1 piece (small) | 30 g | 123 kcal |
| 1 piece (thin) | 35 g | 144 kcal |
| 1 piece (thick) | 55 g | 226 kcal |
| 1 piece (large) | 65 g | 267 kcal |
| 1 piece (jumbo) | 80 g | 328 kcal |
| 2 piece (double) | 90 g | 369 kcal |
| 100 g | 100 g | 410 kcal |
Calculated from 410 calories per 100 g.
A snack donut is usually made from flour, sugar, eggs, and milk or water, with yeast or another leavening agent. It is commonly fried, then finished with sugar, glaze, or another topping; recipes and packaged versions vary.
Snack donuts are made by shaping sweet dough and frying it until cooked and browned. For a home batch, keep the oil at a steady temperature so the outside does not darken before the center cooks.
Snack donuts are traditionally fried, though baked versions are also made. Baked donuts tend to have a more cake-like texture, while fried ones usually have a more browned exterior.
The hole in a ring-shaped snack donut helps the dough cook more evenly through the middle. Not all snack donuts have holes: filled varieties are usually made as solid rounds.
There is no standard difference: “donut” and “doughnut” are two spellings for the same kind of treat. “Snack donut” usually describes a small or individually packaged donut, rather than a separate style with a fixed recipe.
Keep snack donuts in an airtight container at room temperature and eat them while fresh. Heat and humidity can make them stale or spoil faster; refrigeration can also dry out the dough and change its texture.
Yes, snack donuts can be frozen. Let them cool, wrap them individually, and place them in a sealed freezer-safe container. Thaw at room temperature; glaze or cream filling may change texture after freezing.
A brief, gentle warming can soften a stale snack donut. Heat it for just a few seconds at a time and check it, since overheating can make the dough tough or melt the topping.
Yes, you can fry snack donuts in a sturdy, deep pot instead of a deep fryer. Leave enough room for the oil and dough, and lower the dough carefully; baked recipes are another option but produce a different texture.
People with diabetes can eat snack donuts, but their sweet dough can raise blood sugar. Portion size and the rest of the meal matter; ask a doctor or dietitian for advice tailored to your glucose targets.
Vitamins
B2
0.07mg · 5% DV
B1
0.06mg · 5% DV
B3
0.5mg · 3% DV
Biotin
0.9µg · 3% DV
Minerals
Sodium
153mg · 7% DV
Selenium
2.7µg · 5% DV
Phosphorus
25mg · 4% DV
Iron
0.54mg · 3% DV
Potassium ⭐
41mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 1 piece (medium) (45 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Snack Donut is a small, sweet doughnut-style pastry: dough is fried and may be finished with sugar, icing or another topping. Doughnuts are strongly associated with North American cafés and bakeries, though fried sweet dough has older roots and versions are enjoyed in many places.
It is typically soft and airy inside, lightly crisp outside, and served as a quick snack with coffee or tea, or as a small dessert. For readers elsewhere, it fits easily into a café break or a shared treat rather than a filling meal. Its nutrition is mostly carbohydrate and fat, with 410 kcal per 100 g. If you want a lighter snack, choose one piece, skip extra toppings and pair it with an unsweetened drink.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-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
— Not 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
3.38g
MONOUNSATURATED
3.83g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 56.5:1
Above the ideal 4:1 (56.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.