Cake donuts
Prefix 077 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 417 kcal | 21% |
| Total fat | 22.9 g | 29% |
| Saturated fat | 8.3 g | 42% |
| Total carbohydrate | 45.8 g | 17% |
| Total sugars | 27.1 g | — |
| Dietary fiber | 2.1 g | 7% |
| Protein | 4.2 g | 8% |
| Sodium | 0.44 g | 19% |
Open Food Facts, ODbL, record updated June 5, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SUGAR, WATER, SOYBEAN OIL, CANOLA OIL, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), EGGS, COOKIE CRUMBS (ENRICHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, COCOA POWDER (PROCESSED WITH ALKALI), INVERT SUGAR, LEAVENING (SODIUM BICARBONATE, CALCIUM PHOSPHATE), SOYBEAN LECITHIN (EMULSIFIER), SALT, UNSWEETENED CHOCOLATE, NATURAL FLAVOR, VEGETABLE SHORTENING (PALM OIL, PALM KERNEL OIL), WHEAT STARCH, GLYCERIN, CORN SYRUP, NONFAT DRY MILK, CHOCOLATE LIQUOR, YOGURT POWDER (CULTURED WHEY, NONFAT MILK), SOY FLOUR, WHEY (MILK), BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), LEAVENING BLEND (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, WHEAT STARCH), MONO-AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM. CONTAINS WHEAT, EGGS, MILK, SOYBEAN. MAY CONTAIN TREE NUTS.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E422GlycerolHumectant · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% 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.