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Doughnuts, ring, iced

Iced ring doughnuts are ring-shaped, fried dough products with an icing coating. They mainly provide carbohydrate and fat. Per 100g, they contain 42g of carbohydrate, including 16g of sugars, and 26g of fat, including 14g of saturated fat. The supplied figures are based on samples of branded and own-brand products.

Carbohydrate and fat provide energy for the body. Saturated fat can raise blood cholesterol levels, while frequent consumption of foods containing sugar can contribute to tooth decay. The sugar, saturated fat and energy content are relevant for people monitoring their intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

413 kcal

Energy

1728 kJ

Graisse

26g

of which saturates

14g

Carbohydrate

42g

of which sugars

16g

Fibre

2.7g

Protéines

5.8g

Sel

0.82g

Alcool

0g

Eau

21g

Cholestérol

8.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine E

2.4mg

Vitamine C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.9mg

Vitamine B6

0.03mg

Vitamine B12

Trace

Folate

17µg

Calcium

55mg

Fer

1mg

Magnésium

22mg

Phosphorus

154mg

Potassium

202mg

Sodium

326mg

Zinc

0.6mg

Copper

Trace

Sélénium

6µg

Iodine

Trace

Other types of doughnuts

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Doughnuts, with jam

321 kcal

5.4g

13g

1.7g

Doughnuts, custard-filled

358 kcal

5.9g

19g

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About these figures

Values are per 100g of the food as described (10 samples, branded and own brand). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine