Doughnut (donut), cake-type, plain (includes unsugared, old-fashioned)

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
25910 Starch
24930 Total lipid (fat)
20820 Water
18150 Sugars, total
16020 Sucrose
9442 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
8444 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
8388 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5310 Protein
3637 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3573 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1870 ASH, TOTAL
1700 Fiber, total dietary
1092 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
930 Lactose
670 Glucose (dextrose)
540 Maltose
477 Sodium, Na
260 Phosphorus, P
256 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
244 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
239 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
134 Potassium, K
120 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
83 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
63.4 Betaine
56 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
53 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
48 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
44 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
44 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
40 Calcium, Ca
26 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
25 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
24 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
21 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
17 Magnesium, Mg
15 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
14 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
14 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
13 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
11 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
6 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2.91 Niacin
2.53 Iron, Fe
2.45 Tocopherol, gamma
1.99 Vitamin E (alpha-tocopherol)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.77 Tocopherol, delta
0.5 Zinc, Zn
0.39 Thiamin
0.377 Pantothenic acid
0.333 Manganese, Mn
0.301 Riboflavin
0.14 Tocopherol, beta
0.092 Folic acid
0.09 Copper, Cu
0.05 Vitamin B-6
0.0101 Selenium, Se
0.009800000000000001 Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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