Pastry
Doughnuts, yeast-leavened, with creme filling
Nutrition facts per 100 g · edible portion
Confectioneries107 forms & preparations
Dietary labels are inferred automatically from Doughnuts, yeast-leavened, with creme filling's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 17/100
How many beneficial nutrients Doughnuts, yeast-leavened, with creme filling delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Doughnuts, yeast-leavened, with creme filling come from — the split across carbs, fat & protein.
33% from carbs
-
Carbs 33%30.0 g per serving
-
Fat 60%24.5 g per serving
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Protein 7%6.4 g per serving
What Doughnuts, yeast-leavened, with creme filling is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 30.0 g | |
| Dietary Fiber | 0.8 g | |
| Total Sugars | 14.6 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 24.5 g | |
| Saturated Fat | 5.4 g | |
| Monounsaturated Fat | 12.1 g | — |
| Polyunsaturated Fat | 3.1 g | — |
| Omega-3 Fatty Acids | 162.0 mg | — |
| Omega-6 Fatty Acids | 2,900.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 103.0 mg | — |
| Palmitic Acid | 2,867.0 mg | — |
| Stearic Acid | 2,452.0 mg | — |
| Palmitoleic Acid | 73.0 mg | — |
| Oleic Acid | 12,008.0 mg | — |
| Gadoleic Acid | 2.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 2,900.0 mg | — |
| Arachidonic Acid | 12.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 3.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 6.4 g | |
| Histidine | 147.0 mg | — |
| Isoleucine | 271.0 mg | — |
| Leucine | 479.0 mg | — |
| Lysine | 241.0 mg | — |
| Methionine | 118.0 mg | — |
| Phenylalanine | 311.0 mg | — |
| Threonine | 214.0 mg | — |
| Tryptophan | 78.0 mg | — |
| Valine | 301.0 mg | — |
| Alanine | 236.0 mg | — |
| Arginine | 270.0 mg | — |
| Aspartic Acid | 382.0 mg | — |
| Cystine | 127.0 mg | — |
| Glutamic Acid | 1,865.0 mg | — |
| Glycine | 223.0 mg | — |
| Proline | 632.0 mg | — |
| Serine | 329.0 mg | — |
| Tyrosine | 204.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 8.6 mcg | |
| Thiamin (B1) | 0.3 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 2.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 70.0 mcg | |
| Vitamin B12 | 0.1 mcg | |
| Pantothenic Acid (B5) | 0.7 mg | |
| Choline | 29.1 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 25.0 mg | |
| Iron | 1.8 mg | |
| Magnesium | 20.0 mg | |
| Phosphorus | 76.0 mg | |
| Potassium | 80.0 mg | |
| Sodium | 309.0 mg | |
| Zinc | 0.8 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 10.8 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 24.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.8 g | — |
About Doughnuts, yeast-leavened, with creme filling
Pastry is a broad family of baked goods built on a dough of flour, fat, and liquid, prized for the tender, flaky, or crisp textures the fat creates as it separates layers of dough. The main types each behave differently: sturdy shortcrust for pies and tarts, airy laminated puff pastry for turnovers and vol-au-vents, buttery layered dough for croissants and Danishes, light choux for eclairs and cream puffs, and paper-thin filo for baklava and strudel.
Rich in refined carbohydrate and fat, pastries are an indulgent treat rather than an everyday staple, with calories driven largely by their butter or shortening. They form the foundation of both sweet and savory cooking, cradling fruit fillings, custards, meats, and cheeses. Success depends on keeping the fat cold and handling the dough gently. Store baked pastries in an airtight container, and freeze raw pastry dough to keep it fresh for weeks.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Doughnuts, yeast-leavened, with creme filling?
There are 361 calories in 100 g of Doughnuts, yeast-leavened, with creme filling, or about 307 calories in 1 doughnut oval (3-1/2" x 2-1/2") (85 g).
How much protein is in Doughnuts, yeast-leavened, with creme filling?
Doughnuts, yeast-leavened, with creme filling contains 6.4 g of protein per 100 g.
How many carbs are in Doughnuts, yeast-leavened, with creme filling?
Doughnuts, yeast-leavened, with creme filling has 30.0 g of carbohydrates per 100 g.
How much fat is in Doughnuts, yeast-leavened, with creme filling?
Doughnuts, yeast-leavened, with creme filling provides 24.5 g of total fat per 100 g.
What is Doughnuts, yeast-leavened, with creme filling a good source of?
Doughnuts, yeast-leavened, with creme filling is an excellent source of Thiamin (B1) (28% DV) and Selenium (20% DV) and a good source of Folate (B9), Niacin (B3), Protein, Pantothenic Acid (B5), Copper and Riboflavin (B2) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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