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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

Energía

413 kcal

Energía

1728 kJ

Grasa

26g

of which saturates

14g

Carbohydrate

42g

of which sugars

16g

Fibra

2.7g

Proteína

5.8g

Sal

0.82g

Alcohol

0g

Agua

21g

Colesterol

8.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina E

2.4mg

Vitamina C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.9mg

Vitamin B6

0.03mg

Vitamina B12

Trace

Ácido fólico

17µg

Calcio

55mg

Hierro

1mg

Magnesio

22mg

Phosphorus

154mg

Potasio

202mg

Sodio

326mg

Zinc

0.6mg

Cobre

Trace

Selenio

6µg

Iodine

Trace

Other types of doughnuts

Alimentos

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

–

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.

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