| back to USDA Nutrition Index |
 |
Doughnuts, cake-type, plain (includes unsugared, old-fashioned) |
|
|
Doughnuts, cake-type, plain (includes unsugared, old-fashioned) (USDA#18248) |
| Serving Size 1 oz |
|
|
|
| Water 22g |
|
| Calories 418 |
|
| Energy 1749kj |
|
| Protein 5g |
|
| Total Fat 23g |
|
| Ash 2g |
|
| Total Carbohydrates 45g |
|
| Dietary Fiber 1g |
|
| Sugars 16g |
|
| Calcium, Ca 25mg |
|
| Iron, Fe 3mg |
|
| Magnesium, Mg 16mg |
|
| Phosphorus, P 261mg |
|
| Potassium 113mg |
|
| Sodium 557mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 10mcg |
|
| Vitamin C, total ascorbic acid 1mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 2mg |
|
| Folate, total 80mcg |
|
| Folic acid 50mcg |
|
| Folate, food 30mcg |
|
| Folate, DFE 115mcg_DFE |
|
| Choline, total 37mg |
|
| Vitamin B-12 7mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 11IU |
|
| Vitamin A, RAE 3mcg_RAE |
|
| Retinol 3mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 10mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 13:0 0g |
|
| 14:0 0g |
|
| 15:0 4g |
|
| 16:0 3g |
|
| 17:0 8g |
|
| 18:0 2g |
|
| 20:0 0g |
|
| 22:0 6g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 12g |
|
| 14:1 4g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 4g |
|
| 18:1 undifferentiated 12g |
|
| 18:1 c 12g |
|
| 18:1 t 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| 24:1 c 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 2g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 0g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 7g |
|
| Cholesterol 9mg |
|
| Tryptophan 6g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 8g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 1mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 13mcg |
|
|
|
|
|
|
|
|
Doughnuts, cake-type, plain (includes unsugared, old-fashioned) usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| An easy way to make Sugar Cream Pie. This recipe has been handed down from generations. The old way to make it was to just mix the ingredients in the pie crust with your fingers. I did change that. |
|
|
|
|
|
|
|
| My grandmother had a huge garden. When we would visit in the summer she always made this salad. |
|
|
 |
|
|
|
| This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well - and tastes even better the next day. |
|
|
 |
|
|
|
| Tender chicken, fresh vegetables, and a savory sauce baked in a flaky pastry crust – one of those perfect comfort foods. |
|
|
 |
|
|
|
| Sometimes called boiled dressing, although it shouldn't ever boil, this custard like dressing may be the one your grandmother made. It's also good on cole slaw or other vegetable salads, and can be varied with the addition of herbs or of curry powder, turmeric, chili powder, etc. added with the mustard. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor. It is intended for the loaf to be sliced ... |
|
|
|
|
|
|
|
| Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller. They have a good flavor and texture when cooked and are nutritious and ... |
|
|
|
|
|
|
|
| A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut. ... |
|
|
|
|
|
|
|
| Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake. Doughnuts are often sprinkled ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
