Doughnut, cake type, plain vs. Pastry, mainly flour and water, fried vs. Doughnut, cake type, powdered sugar
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Pastry, mainly flour and water, fried has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Doughnut, cake type, plain | Pastry, mainly flour and water, fried | Doughnut, cake type, powdered sugar |
|---|---|---|---|
| Protein | 5.3 G | 7.8 G | 4.9 G |
| Total lipid (fat) | 24.9 G | 18.1 G | 23 G |
| Carbohydrate, by difference | 47.1 G | 59.3 G | 51.1 G |
| Energy | 434 KCAL | 434 KCAL | 431 KCAL |
| Total Sugars | 18.1 G | 15.7 G | 24.3 G |
| Fiber, total dietary | 1.7 G | 3.7 G | 1.6 G |
| Calcium, Ca | 40 MG | 145 MG | 37 MG |
| Iron, Fe | 2.5 MG | 3.5 MG | 2.3 MG |
| Potassium, K | 134 MG | 121 MG | 124 MG |
| Sodium, Na | 477 MG | 659 MG | 440 MG |
| Cholesterol | 10 MG | 0 MG | 9 MG |
| Fatty acids, total saturated | 11.1 G | 4.2 G | 10.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.