Doughnut bakery

Food number: 11095
Food type: Dish
Processing method: Fried
Ingredient class: Dish
Food use class: Buns
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		44%
protein, total		7%
carbohydrate, available		48%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		14%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		7%
fatty acids, total polyunsaturated		9%

Percentage of energy from carbohydrates
sugars, total		12%
starch, total		36%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	1429 (341)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	40.4	g	calculated as recipe	value created within host-system
fat, total	17.2	g	calculated as recipe	value created within host-system
protein, total	5.5	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	30.5	g	calculated as recipe	value created within host-system
sugars, total	9.9	g	calculated as recipe	value created within host-system
sucrose	9.8	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.7	g	calculated as recipe	value created within host-system
fibre, water-insoluble	1.3	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.4	g	calculated as recipe	value created within host-system
glucose	<0.1	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	17.3	g	summation from constituent components	value created within host-system
fatty acids, total	16.6	g	summation from constituent components	value created within host-system
fatty acids, total saturated	5.6	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	2.8	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	3.3	g	summation from constituent components	value created within host-system
fatty acids, total trans	<0.1	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1012	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	215	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	20.3	mg	calculated as recipe	value created within host-system
sterols, total	78.5	mg	calculated as recipe	value created within host-system
Minerals
sodium	207.6	mg	calculated as recipe	value created within host-system
salt	529.1	mg	calculated as recipe	value created within host-system
potassium	89.6	mg	calculated as recipe	value created within host-system
magnesium	10.9	mg	calculated as recipe	value created within host-system
calcium	11.1	mg	calculated as recipe	value created within host-system
phosphorus	62.0	mg	calculated as recipe	value created within host-system
iron, total	0.7	mg	calculated as recipe	value created within host-system
zinc	0.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	18.0	µg	calculated as recipe	value created within host-system
selenium, total	4.8	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	70.8	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	17.2	µg	calculated as recipe	value created within host-system
vitamin D	0.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	2.1	mg	calculated as recipe	value created within host-system
vitamin K, total	12.23	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	29.7	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.7	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.06	mg	calculated as recipe	value created within host-system
carotenoids, total	39.5	µg	calculated as recipe	value created within host-system

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