Doughnut, chocolate vs. Beignet vs. Doughnut, yeast type, with chocolate icing
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.
Beignet has the most protein of the foods compared, at 5.5 g per 100g.
| Nutrient | Doughnut, chocolate | Beignet | Doughnut, yeast type, with chocolate… |
|---|---|---|---|
| Protein | 5.2 G | 5.5 G | 5.1 G |
| Total lipid (fat) | 22.4 G | 20.2 G | 21.7 G |
| Carbohydrate, by difference | 52 G | 53.7 G | 51 G |
| Energy | 417 KCAL | 417 KCAL | 416 KCAL |
| Total Sugars | 26.1 G | 31.1 G | 29.7 G |
| Fiber, total dietary | 3.7 G | 1.9 G | 1.9 G |
| Calcium, Ca | 38 MG | 90 MG | 82 MG |
| Iron, Fe | 2.8 MG | 2.1 MG | 2.2 MG |
| Potassium, K | 207 MG | 91 MG | 121 MG |
| Sodium, Na | 388 MG | 281 MG | 289 MG |
| Cholesterol | 7 MG | 27 MG | 24 MG |
| Fatty acids, total saturated | 9.3 G | 8.4 G | 8.7 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.