Pastry

Pastry

Doughnuts, yeast-leavened, glazed, unenriched (includes honey buns)

20.2%
403 kcal

Energy

32.6%
22.8 g

Fat

29.1%
5.8 g

Saturates

14.3%
0.9 g

Salt

carbs
43%
fat
50%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 403 (1686 kJ)
20%
from Carbohydrate 177 (742 kJ)
from Fat 205 (859 kJ)
from Protein 26 (107 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 44.3 g
16%
Dietary Fiber 1.2 g
4%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 22.8 g
33%
Saturated Fat 5.8 g
29%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 112.0 mg
Pentadecanoic Acid ~
Palmitic Acid 3,018.0 mg
Margaric Acid ~
Stearic Acid 2,676.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 12.9 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 21.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 12,841.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 1.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.9 g
Linoleic Acid 2,744.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 145.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 1.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 8.0 mg
20:4 n-6 ~
Timnodonic Acid 2.0 mg
Clupanodonic Acid ~
Docosahexaenoic Acid 2.0 mg
Trans Fat ~
Omega-3 Fatty Acids 145.0 mg
Omega-6 Fatty Acids 2,744.0 mg
Sterols % Daily Value
Cholesterol 6.0 mg
2%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.4 g
13%
Essential Aminos
Histidine 144.0 mg
17%
Isoleucine 266.0 mg
23%
Leucine 468.0 mg
18%
Lysine 231.0 mg
10%
Methionine 114.0 mg
10%
Phenylalanine 310.0 mg
16%
Threonine 213.0 mg
18%
Tryptophan 77.0 mg
26%
Valine 295.0 mg
20%
Non-essential Aminos
Alanine 235.0 mg
Arginine 271.0 mg
Aspartic Acid 380.0 mg
Cystine 130.0 mg
Glutamic Acid 1,873.0 mg
Glycine 227.0 mg
Proline 626.0 mg
Serine 330.0 mg
Tyrosine 200.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 25.4 g
Ash 1.1 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 14 IU
0%
Vitamin B1 (thiamine) 0.9 mg
59%
Vitamin B2 (riboflavin) 0.1 mg
4%
Vitamin B3 (niacin) 0.7 mg
3%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 22 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.1 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 43.0 mg
4%
Copper 0.2 mg
8%
Fluoride ~
Iron 0.6 mg
3%
Magnesium 22.0 mg
6%
Manganese 0.3 mg
13%
Phosphorus 93.0 mg
9%
Potassium 108.0 mg
3%
Sodium 342.0 mg
14%
Zinc 0.8 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.