Nutrition Facts
Serving Size: 100g
Calories1892
Total Fat25.3g
Saturated Fat0.0g
Total Carbs51.3g
Fiber1.9g
Sugars26.6g
Protein4.9g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 40 (Low) |
| Glycemic Load | 10 |
| Insulin Index | 55 |
Health Scores (0-10)
0.8
Metabolic
1.8
Inflammation
7.9
Hormonal
2.1
Gut Health
3.4
Skin Health
2.3
Brain Health
10.0
Bone Health
8.0
Sleep
8.3
Exercise
1.8
Longevity
7.7
Detox
8.3
Immunity
7.1
Pral
0.0
Satiety
0.0
Nutrient Density
5.1
Bioavailability
1.2
Electrolyte
6.8
Methylation
🧬 How Doughnuts, cake-type, plain, chocolate-coated or frosted Affects Your Health
Testosterone 9% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 7% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Thyroid 12% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Anemia
iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Iron 22% DV
22% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 7% DV
7% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (30mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1892.0 kJ | — |
| Protein | 4.9 g | 10% DV |
| Total Fat | 25.3 g | 32% DV |
| Carbohydrate | 51.3 g | 19% DV |
| Fiber | 1.9 g | 7% DV |
| Sugar | 26.6 g | 53% DV |
| Cholesterol | 19.0 mg | 6% DV |
| Sodium | 326.0 mg | 14% DV |
| Calcium | 24.0 mg | 2% DV |
| Iron | 4.0 mg | 22% DV |
| Magnesium | 30.0 mg | 7% DV |
| Phosphorus | 210.0 mg | 17% DV |
| Potassium | 201.0 mg | 4% DV |
| Zinc | 1.0 mg | 9% DV |
| Vitamin C | 1.3 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 90.0 µg | 23% DV |
| Vitamin A | 4.0 µg | — |
| Vitamin E | 2.0 mg | 13% DV |
| Vitamin K | 7.9 µg | 7% DV |
| Selenium | 6.8 µg | 12% DV |
Compare Doughnuts, cake-type, plain, chocolate-coated or frosted With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality
Frequently Asked Questions
Does Doughnuts, cake-type, plain, chocolate-coated or frosted affect hormones?
Yes — Doughnuts, cake-type, plain, chocolate-coated or frosted is rich in sugar (53% DV), which Rapid blood sugar spikes → insulin surges → cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.. sugar supports Insulin and Cortisol production. selenium supports T3 (active thyroid) and Testosterone production.
Is Doughnuts, cake-type, plain, chocolate-coated or frosted good for blood pressure?
Yes. Doughnuts, cake-type, plain, chocolate-coated or frosted provides 201mg of potassium per 100g (4% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.6.
Can people with diabetes eat Doughnuts, cake-type, plain, chocolate-coated or frosted?
Doughnuts, cake-type, plain, chocolate-coated or frosted has a glycemic index of 40 (low) and glycemic load of 10. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 1.9g fiber which helps moderate the blood sugar response.
Does Doughnuts, cake-type, plain, chocolate-coated or frosted contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.