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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

Energía

358 kcal

Energía

1499 kJ

Grasa

19g

of which saturates

5.2g

Carbohydrate

43g

of which sugars

15g

Proteína

5.9g

Sal

0.5g

Alcohol

0g

Agua

32g

Colesterol

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

Vitamin B6

0.03mg

Vitamina B12

0.2µg

Ácido fólico

18µg

Calcio

79mg

Hierro

1.1mg

Magnesio

19mg

Phosphorus

85mg

Potasio

95mg

Sodio

200mg

Zinc

0.6mg

Cobre

0.12mg

Iodine

19µg

Other types of doughnuts

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente