Sour Cream Cake Donut
Prefix 029: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 400 kcal | 20% |
| Total fat | 18.9 g | 24% |
| Saturated fat | 8.9 g | 44% |
| Total carbohydrate | 53.3 g | 19% |
| Total sugars | 32.2 g | — |
| Dietary fiber | 1.1 g | 4% |
| Protein | 4.4 g | 9% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated October 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Bleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thia Mine Mononitrate, Riboflavin, Folic Acid), Sugar, Water, Palm Oil, Soy Oil, Less Than 2% Of Defatted Soy Flour, Wheat Starch, Dextrose, Egg yolks, Maltodextrin, Baking Soda,Salt, Whey (Milk), Nonfat Dry Milk, Sodium Acid Pyrophosphate, Artificial Flavor, Soylecithin, Sour Cream Solids (Cultured Sour Cream [Cream, Bacterial Cultures], Maltodextrin, Cultured Buttermilk, Cultured Skim Milk, Whey [Milk], Lactic Acid), Cornstarch, Sodium Diacetate (Preservative), Mono - And Diglycerides, Guar Gum Glucono Delta - Lactone,Potassium Sorbate (Preservative), Agar-Agar, Citric Acid (Preservative), Beta Carotene(Color), Xanthan Gum, Tocopherols (Preservative), Ascorbic Acid (Preservative).
- E160acaroteneColor
- E160aiBeta-caroteneColor
- E202Potassium sorbatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E270Lactic acid
- E306Tocopherol-rich extract
- E330Citric acidAntioxidant · Sequestrant
- E406AgarCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E415Xanthan 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.
In its category
81% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Doughnuts” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Doughnuts”: 1.75 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Doughnuts (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 1–2 days | |
| Refrigerator · after opening | 2 days |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.