Doughnut, cake type, powdered sugar vs. Doughnut, cake type, with icing vs. Pastry, mainly flour and water, fried
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, powdered sugar | Doughnut, cake type, with icing | Pastry, mainly flour and water, fried |
|---|---|---|---|
| Protein | 4.9 G | 4.3 G | 7.8 G |
| Total lipid (fat) | 23 G | 23.2 G | 18.1 G |
| Carbohydrate, by difference | 51.1 G | 51.2 G | 59.3 G |
| Energy | 431 KCAL | 431 KCAL | 434 KCAL |
| Total Sugars | 24.3 G | 27.1 G | 15.7 G |
| Fiber, total dietary | 1.6 G | 1.4 G | 3.7 G |
| Calcium, Ca | 37 MG | 33 MG | 145 MG |
| Iron, Fe | 2.3 MG | 2.1 MG | 3.5 MG |
| Potassium, K | 124 MG | 114 MG | 121 MG |
| Sodium, Na | 440 MG | 418 MG | 659 MG |
| Cholesterol | 9 MG | 8 MG | 0 MG |
| Fatty acids, total saturated | 10.3 G | 9.5 G | 4.2 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.