Pastry

Pastry

Doughnuts, yeast-leavened, with creme filling

18.1%
361 kcal

Energy

35%
24.5 g

Fat

27.2%
5.4 g

Saturates

16.2%
14.6 g

Sugar

12.9%
0.8 g

Salt

carbs
33%
fat
60%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 361 (1510 kJ)
18%
from Carbohydrate 120 (502 kJ)
from Fat 221 (923 kJ)
from Protein 26 (107 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 30.0 g
11%
Dietary Fiber 0.8 g
3%
Starch ~
Sugars 14.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 24.5 g
35%
Saturated Fat 5.4 g
27%
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
Tridecylic Acid ~
Myristic Acid 103.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,867.0 mg
Margaric Acid ~
Stearic Acid 2,452.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 12.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 73.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 12,008.0 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 3.1 g
Linoleic Acid 2,900.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 162.0 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 162.0 mg
Omega-6 Fatty Acids 2,900.0 mg
Sterols % Daily Value
Cholesterol 24.0 mg
8%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.4 g
13%
Essential Aminos
Histidine 147.0 mg
18%
Isoleucine 271.0 mg
24%
Leucine 479.0 mg
19%
Lysine 241.0 mg
11%
Methionine 118.0 mg
10%
Phenylalanine 311.0 mg
16%
Threonine 214.0 mg
18%
Tryptophan 78.0 mg
26%
Valine 301.0 mg
21%
Non-essential Aminos
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
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 38.2 g
Ash 0.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 29.1 mg
Vitamin A 40 IU
1%
Vitamin B1 (thiamine) 0.3 mg
23%
Vitamin B2 (riboflavin) 0.1 mg
9%
Vitamin B3 (niacin) 2.2 mg
11%
Vitamin B5 (pantothenic acid) 0.7 mg
7%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 70 mcg
18%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 9 mcg
11%
Minerals % Daily Value
Calcium 25.0 mg
3%
Copper 0.1 mg
6%
Fluoride ~
Iron 1.8 mg
10%
Magnesium 20.0 mg
5%
Manganese 0.2 mg
11%
Phosphorus 76.0 mg
8%
Potassium 80.0 mg
2%
Sodium 309.0 mg
13%
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.