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Nutrition Report
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APPLE CRUMB CAKE DONUT
Nutrition Facts
Serving Size 1 EACH
Calories 383
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 16.7g | 42% | Tot. Carb. 56.7g | 44% |
Sat. Fat 5g | 19% | Dietary Fiber 0.8g | 2% |
Trans Fat - - - g | Sugars 20g | ||
Cholesterol 0mg | Protein 5g | ||
Sodium 450mg | 35% |
- Protein 9%
- Fat 42%
- Carbohydrates 44%
- Calcium 0%
- Cholesterol
- Trans Fatty Acid
- Calories 16%
- Total Sugars 15%
- Dietary Fiber 2%
- Iron 7%
- Saturated Fat 19%
- Sodium 35%
- Mono Fat
- Poly Fat
INGREDIENTS: DONUT APPLE CRUMB CAKE (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; APPLE FILLING: WATER, SUGAR, CORN SYRUP, EVAPORATED APPLES, MODIFIED FOOD STARCH, CONTAINS 2% OR LESS OF: NATURAL FLAVOR, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), SALT, CINNAMON, MALIC ACID, NUTMEG; WHITE ICING: SUGAR, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, CORN STARCH, PALM OIL, CONTAINS 2% OR LESS OF: MALTODEXTRIN, DEXTROSE, SOYBEAN OIL, ARTIFICIAL FLAVOR, SALT, SODIUM PROPIONATE AND POTASSIUM SORBATE (PRESERVATIVES), CITRIC ACID, POLY GLYCEROL ESTERS OF FATTY ACIDS, AGAR, SOY LECITHIN; BUTTER CRUNCH TOPPING: SUGAR, COCONUT, YELLOW CORN FLOUR, CARAMEL COLOR. PRODUCED IN A FACILITY THAT ALSO USES PEANUTS.)
* 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