Doughnuts, yeast-leavened, glazed, unenriched (includes honey buns)
Whole food · Baked Products
Photo: Wikipedia
A golden, yeast-leavened doughnut with a sweet, crackly sugar glaze that yields to a soft, airy, and slightly chewy interior. Its flavor profile is a classic balance of rich, fried dough and pure, unadulterated sweetness, often with a hint of honey in the glaze. Nutritionally, it is a dense source of energy, providing over 400 kcal per 100g, primarily from fats and refined carbohydrates.
Calorie split: 6% protein · 43% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible contrast between the crisp, sweet glaze and the pillowy, tender dough inside. It's a cultural staple of coffee shops, bakeries, and breakfast routines, symbolizing comfort and a simple, joyful indulgence.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent crashes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, pair a small portion with a source of protein (like Greek yogurt) or healthy fat (like a handful of nuts) to slow glucose absorption. The high fat and calorie density also warrant strict portion control.
Key benefits
- Provides a quick, dense source of energy (403 kcal/100g).
- Offers a satisfying, indulgent treat for mood and morale.
- Contains some protein (6.4g/100g) from the wheat flour and egg.
- Can be a convenient, portable snack or breakfast item.
- Its texture and flavor are universally appealing and comforting.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern glazed doughnut's iconic shape was popularized by a 19th-century sailor named Hanson Gregory, who reportedly punched a hole in the center to solve the problem of undercooked, doughy middles.
Full nutrition (USDA data · scales with serving)
| Water | 25.4 g |
| Energy | 403 kcal |
| Energy | 1686 kj |
| Protein | 6.4 g |
| Total lipid (fat) | 22.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 44.3 g |
| Fiber, total dietary | 1.2 g |
| Calcium, Ca | 43.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 108 mg |
| Sodium, Na | 342 mg |
| Zinc, Zn | 0.77 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.26 mg |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.89 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.65 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 22.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 22.0 ug |
| Folate, DFE | 22.0 ug |
| Vitamin B-12 | 0.09 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Vitamin A, IU | 14.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.8 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 2.7 g |
| Fatty acids, total monounsaturated | 12.9 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 12.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.21 g |
| Isoleucine | 0.27 g |
| Leucine | 0.47 g |
| Lysine | 0.23 g |
| Methionine | 0.11 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.31 g |
| Tyrosine | 0.20 g |
| Valine | 0.29 g |
| Arginine | 0.27 g |
| Histidine | 0.14 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.23 g |
| Proline | 0.63 g |
| Serine | 0.33 g |
FAQ
Is a glazed doughnut a good source of fiber?
No, it is very low in fiber (only 1.2g per 100g), which is typical for foods made with refined white flour.
Does this doughnut contain added sugar?
Yes, the glaze is primarily sugar, though the nutrition data lists 0g sugar, which likely refers to naturally occurring sugars, not added sugars.
What is the main difference between a yeast-leavened and a cake doughnut?
Yeast-leavened doughnuts are lighter, airier, and chewier, using yeast as a leavening agent, while cake doughnuts are denser and crumblier, using chemical leaveners like baking powder.
Can I make a healthier version at home?
You can bake instead of fry, use whole wheat flour for more fiber, and reduce the glaze sugar, though the texture will differ significantly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.03 kcal/g · 6% calories from protein · 1.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.