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Doughnuts, custard-filled

Custard-filled doughnuts are fried dough products with a custard filling. The figures here describe a recipe-based product, so the composition may differ between recipes and brands. They mainly provide carbohydrate and fat, with some protein. Per 100g, they contain 43g of carbohydrate, 19g of fat, 15g of sugars and 5.2g of saturated fat.

Carbohydrate and fat supply energy for the body. The sugar and saturated fat content are relevant for people monitoring these as part of their overall diet. The amount eaten affects the total intake of energy, sugar and fat, and product labels can help identify differences between doughnuts. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

358 kcal

Energy

1499 kJ

Fat

19g

of which saturates

5.2g

Carbohydrate

43g

of which sugars

15g

Proteine

5.9g

Sale

0.5g

Alcol

0g

Acqua

32g

Colesterolo

35mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina E

3.5mg

Vitamina C

Trace

Thiamin (B1)

0.19mg

Riboflavin (B2)

0.1mg

Niacin (B3)

1mg

Vitamina B6

0.03mg

Vitamina B12

0.2µg

Folato

18µg

Calcio

79mg

Ferro

1.1mg

Magnesio

19mg

Phosphorus

85mg

Potassio

95mg

Sodio

200mg

Zinco

0.6mg

Copper

0.12mg

Iodio

19µg

Other types of doughnuts

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Doughnuts, ring, iced

413 kcal

5.8g

26g

2.7g

Doughnuts, with jam

321 kcal

5.4g

13g

1.7g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Recipe, proportions from dissection of shop bought samples, as Cereals and Cereal Products Supplement 11-241.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente