Fried dough
Fried dough is a broad category of pastries made from simple doughs—typically flour, water, sugar, and leavening—that are deep-fried until golden and puffy, then often dusted with sugar, glazed, or filled. Iconic examples include American doughnuts, New Orleans beignets, Italian zeppole, and Chinese youtiao. It's a beloved street food and comfort snack found in countless variations across the globe.
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🍽️ Nutrition at a glance
Fried dough is high in carbohydrates and fat due to the deep-frying process, with minimal protein. A typical serving (one medium doughnut or a small order of beignets) can range from 250 to 450 calories, with the majority coming from refined carbs and added fats.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 3.5 g |
| Carbs | 30 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 220 mg |
| Calcium | 30 mg |
| Iron | 1.5 mg |
| Potassium | 60 mg |
| Magnesium | 10 mg |
| Phosphorus | 50 mg |
| Vitamin B1 (Thiamin) | 0.15 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Niacin (B3) | 1.5 mg |
Per 1 medium doughnut (60 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fried dough is a universal comfort food that appears in nearly every culinary tradition, often adapted with local flavors and served at festivals and fairs. Nutritionally, it's a prime example of an energy-dense, low-nutrient food—providing quick calories but little in the way of vitamins, minerals, or fiber.
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AI estimate may be inaccurate · Terms