1 serving (52 grams) contains 190 calories, 2.0 grams of protein, 11.0 grams of fat, and 22.0 grams of carbohydrates.
Calories |
863.6 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 45.5 mg | 15% | |
| Sodium | 386.4 mg | 16% | |
| Total Carbohydrates | 100 g | 36% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 45.5 g | ||
| protein | 9.1 g | 18% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 45.5 mg | 3% | |
| Iron | 2.3 mg | 12% | |
| Potassium | 90.9 mg | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Krispy Kreme Doughnuts are a popular treat originating from American cuisine, known for their light, airy texture and signature glaze. Made from a yeast-based dough, key ingredients include enriched flour, sugar, vegetable oil, milk, and eggs, creating a sweet and indulgent flavor profile. While rich in carbohydrates and sugars, these doughnuts lack significant amounts of fiber, protein, and essential nutrients, making them primarily a source of empty calories. Their high sugar and fat content, particularly due to the glaze and frying process, contribute to their irresistible taste but also make them a less healthy choice when consumed in excess. Krispy Kreme Doughnuts are best enjoyed as an occasional indulgence rather than a regular part of a balanced diet. Moderation is encouraged to minimize their impact on blood sugar levels and overall caloric intake. Though not nutrient-dense, these doughnuts remain a beloved icon of sweet treats around the world.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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