Pumpkin Donut Holes, Stop & Shop
i Photo: Open Food Facts contributors · CC BY-SA

Pumpkin Donut Holes

by Stop & Shop · 14 oz
United States
NOVA4
462 kcalper 100 g · 23% of the reference intake
15.4 gof sugars per 100 g
Barcode (EAN-13)0225772005002
GS1 prefix022
Additives8: E322, E322i, E412…
AllergensEggs, Gluten, Milk, Soybeans
0225772005002

Prefix 022: restricted in-store use.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories462 kcal23%
Total fat26.9 g35%
Saturated fat11.5 g58%
Total carbohydrate46.2 g17%
Total sugars15.4 g—
Dietary fiber0.00 g0%
Protein7.7 g15%
Sodium0.65 g28%

Open Food Facts, ODbL, record updated September 6, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

CONTAINS WHEAT. EGG. MILK. SOY. ENRICHED FLOUR ENRICHED FLOUR (WHEAT FLOUR. NIACIN, REDUCED IRON. ASCORBIC ACID ADDED AS A DOUGH CONDITIONER. THIAMINE MONONITRATE. RIBOFLAVIN. ENZYME. FOLIC ACID1. WATER. PALM OIL. SUGAR. PUMPKIN, SOYBEAN AND/ OR CANOLA OIL. DEXTROSE. SOY FLOUR. LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE). SPICES. BUTTERMILK POWDER. SALT. WHEY POWDER, EGG YOLK. WHEAT STARCH. NATURAL AND ARTIFICIAL FLAVORS. SOY LECITHIN, MONO - AND DIGLYCERIDES. GUAR GUM, CINNAMON AND CORN STARCH.

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E412Guar gumEmulsifier · Stabilizer · Thickener
  • E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
  • E500Sodium carbonatesStabilizer · Thickener
  • E500iiSodium hydrogen carbonateStabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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