French Cruller Donut
Calories and Nutrition Facts per Serving
-
169
Calories -
7.5 g
Fat -
24.4 g
Carbs -
1.3 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
169 kcal
707 kJ
|
8.4 % |
| Fat |
7.5 g
|
11.5 % |
| Saturated Fats |
1.9 g
|
8.7 % |
| Monounsaturated Fats |
4.3 g
|
14.8 % |
| Polyunsaturated Fats |
0.9 g
|
6.2 % |
| Carbohydrates |
24.4 g
|
9.1 % |
| Sugars |
14.4 g
|
28.8 % |
| Protein |
1.3 g
|
1.7 % |
| Dietary Fiber |
0.5 g
|
0.2 % |
| Cholesterol |
4.5 mg
|
15.0 % |
| Sodium |
0.1 g
|
< 0.1 % |
| Water |
7.3 g
|
0.4 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | < 0.1 mg | 0.1 % |
| Vitamin B1 | < 0.1 mg | 6.7 % |
| Vitamin B11 | < 0.1 mg | 4.3 % |
| Vitamin B12 | < 0.1 mg | 1.6 % |
| Vitamin B2 | < 0.1 mg | 6.7 % |
| Vitamin B3 | 0.9 mg | 5.5 % |
| Vitamin B5 | < 0.1 mg | 1.5 % |
| Vitamin B6 | < 0.1 mg | 0.6 % |
| Vitamin C | 0.0 mg | 0.0 % |
| Vitamin D | 0.0 mg | 0.0 % |
| Vitamin E | < 0.1 mg | 0.5 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 10.7 mg | 1.1 % |
| Copper | < 0.1 mg | 2.9 % |
| Iron | 1.0 mg | 6.6 % |
| Magnesium | 4.9 mg | 1.6 % |
| Manganese | < 0.1 mg | 4.4 % |
| Phosphorus | 50.4 mg | 7.2 % |
| Potassium | 32.0 mg | 1.6 % |
| Selenium | < 0.1 mg | 3.0 % |
| Zinc | 0.1 mg | 1.5 % |
How to burn 169 calories?
-
Walking
50 min -
Running
16 min -
Swimming
29 min -
Cycling
44 min
Calorie Breakdown
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Food Information
Per 100 g / mL serving the food "French Cruller Donut" within the category "Pastries & Baked Goods" has a total of 412.0 calories and the following nutrition facts: 3.1 g protein, 59.5 g carbs and 18.3 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "French Cruller Donut".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).