Pastry

Pastry

Doughnuts, cake-type, wheat, sugared or glazed

18%
360 kcal

Energy

27.6%
19.3 g

Fat

15.1%
3.0 g

Saturates

24%
21.6 g

Sugar

17.8%
1.1 g

Salt

carbs
46%
fat
47%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 360 (1506 kJ)
18%
from Carbohydrate 170 (713 kJ)
from Fat 174 (727 kJ)
from Protein 25 (106 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 42.6 g
15%
Dietary Fiber 2.2 g
7%
Starch ~
Sugars 21.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 19.3 g
28%
Saturated Fat 3.0 g
15%
Butyric Acid 1.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 4.0 mg
Capric Acid 1.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 23.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,018.0 mg
Margaric Acid ~
Stearic Acid 968.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 8.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 100.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 7,980.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 2.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 7.1 g
Linoleic Acid 6,563.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 481.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 12.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 3.0 mg
Trans Fat ~
Omega-3 Fatty Acids 481.0 mg
Omega-6 Fatty Acids 6,563.0 mg
Sterols % Daily Value
Cholesterol 20.0 mg
7%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.3 g
13%
Essential Aminos
Histidine 148.0 mg
18%
Isoleucine 273.0 mg
24%
Leucine 478.0 mg
19%
Lysine 284.0 mg
12%
Methionine 114.0 mg
10%
Phenylalanine 296.0 mg
15%
Threonine 218.0 mg
18%
Tryptophan 88.0 mg
29%
Valine 311.0 mg
22%
Non-essential Aminos
Alanine 226.0 mg
Arginine 294.0 mg
Aspartic Acid 395.0 mg
Cystine 120.0 mg
Glutamic Acid 1,709.0 mg
Glycine 215.0 mg
Proline 598.0 mg
Serine 340.0 mg
Tyrosine 214.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 29.8 g
Ash 2.1 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 37.3 mg
Vitamin A 12 IU
0%
Vitamin B1 (thiamine) 0.2 mg
15%
Vitamin B2 (riboflavin) 0.2 mg
14%
Vitamin B3 (niacin) 1.9 mg
9%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 20 mcg
5%
Vitamin B12 (cobalamin) 0 mcg
3%
Vitamin C 0.2 mg
0%
Vitamin D 0 IU
0%
Vitamin E 3 IU
8%
Vitamin K 10 mcg
12%
Minerals % Daily Value
Calcium 49.0 mg
5%
Copper 0.1 mg
6%
Fluoride ~
Iron 1.1 mg
6%
Magnesium 22.0 mg
6%
Manganese 0.9 mg
43%
Phosphorus 104.0 mg
10%
Potassium 148.0 mg
4%
Sodium 427.0 mg
18%
Zinc 0.7 mg
5%
Pastry

About Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Read More

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.