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Nutrition Report
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GLAZED CAKE DONUT
Nutrition Facts
Serving Size 1 EACH
Calories 317
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 17.6g | 44% | Tot. Carb. 38.8g | 30% |
Sat. Fat 3.5g | 13% | Dietary Fiber 0.6g | 2% |
Trans Fat - - - g | Sugars 16.5g | ||
Cholesterol 0mg | Protein 3.5g | ||
Sodium 423.3mg | 33% |
- Protein 6%
- Fat 44%
- Carbohydrates 30%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 13%
- Total Sugars 13%
- Dietary Fiber 2%
- Iron 2%
- Saturated Fat 13%
- Sodium 33%
- Mono Fat
- Poly Fat
INGREDIENTS: DONUT CAKE GLAZED (DONUT: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMIN MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), PALM OIL, WATER, DEXTROSE, SOYBEAN OIL, WHEY (A MILK DERIVATIVE), SKIM MILK, YEAST, CONTAINS 2% OR LESS OF: SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), DEFATTED SOY FLOUR, WHEAT STARCH, MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, SOY LECITHIN, GUAR GUM, XANTHAN GUM, ARTIFICIAL FLAVOR, SODIUM CASEINATE (A MILK DERIVATIVE), ENZYME, COLORS (TURMERIC AND ANNATTO EXTRACTS, BETA CAROTENE), EGGS; GLAZE: SUGAR, WATER, MALTODEXTRIN, CONTAINS 2% OR LESS OF: CORN STARCH, MONO AND DIGLYCERIDES, CITRIC ACID, AGAR, CELLULOSE GUM, POTASSIUM SORBATE (PRESERVATIVE), ARTIFICIAL FLAVOR. PRODUCED IN A FACILITY THAT ALSO USES PEANUTS AND TREE NUTS.)
* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu