Glazed donut creamer

Packaged product Mælk og æg

Glazed donut creamer contains 233 kcal per 100 g.

Roughly 60 % of its calories come from carbohydrates, with 40 % from fat and 0 % from protein (estimated with general energy factors).

That is close to the median for mælk og æg on FoodFactly (248 kcal per 100 g).

The values are label data submitted by the manufacturer to USDA FoodData Central.

Glazed donut creamer, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
233kcal per 100 g
0 gprotein
33,3 gcarbohydrates
10 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 233 kcal
Total fat L 10 g 13 %
Saturated fat L 0 g 0 %
Trans fat L 0 g
Cholesterol L 0 mg 0 %
Sodium L 33 mg 1 %
Total carbohydrates L 33,3 g 12 %
Dietary fiber not reported
Total sugars L 33,3 g
Added sugars L 33,3 g 67 %
Protein L 0 g 0 %

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Carbohydrates: 60 %Fat: 40 %233kcal / 100 g
  • Carbohydrates 60 %
  • Fat 40 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein0 gin the lowest quarter of mælk og æg (median 8 g)
  • Sugars33,3 gin the top quarter of mælk og æg (median 3,8 g)
  • Fat10 gbelow the median for mælk og æg (median 10,2 g)
  • Saturated fat0 gin the lowest quarter of mælk og æg (median 4,3 g)
  • Sodium33 mgin the lowest quarter of mælk og æg (median 236 mg)
  • Protein per 100 kcal0 gprotein density, useful for comparing foods with different calorie levels

Full nutrient profile

Fats and cholesterol (2)
Engangsmættet fedt L6,7 g
Polyumættet fedt L0 g

Values by source

More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.

Per 100 g Open Food FactsUSDA Branded
Calories 233 kcal233 kcal
Protein 0 g0 g
Carbohydrates 33,3 g33,3 g
Fat 10 g10 g
Fiber n/an/a
Sugars 33,3 g33,3 g
Sodium n/a33 mg

Product details

Barcode
0050000859146
Category
Mælk og æg

Ingredients

Ingredients not reported.

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Frequently asked questions

How many calories are in Glazed donut creamer?

100 g of Glazed donut creamer has 233 kcal.

How much protein is in Glazed donut creamer?

Glazed donut creamer contains 0 g of protein per 100 g (0 % of the 50 g Daily Value). About 0 % of its calories come from protein. Compared with other mælk og æg, that is in the lowest quarter (median 8 g).

How many carbs are in Glazed donut creamer?

Glazed donut creamer has 33,3 g of total carbohydrates per 100 g, including 33,3 g of sugars.

How much fat is in Glazed donut creamer?

Glazed donut creamer contains 10 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).

How much sodium is in Glazed donut creamer?

100 g contains 33 mg of sodium, 1 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From USDA FoodData Central: Branded Foods, record dated 4. oktober 2022. FoodFactly last checked it on 7. november 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • USDA FoodData Central: Branded Foods, record 2566705. License: CC0 1.0 (U.S. public domain). Source record dated 23. maj 2023. Imported 6. november 2026.
  • Open Food Facts, record 0050000859146. License: ODbL 1.0 (Open Food Facts). Source record dated 4. oktober 2022. Imported 7. november 2026.

Last updated: . Data quality score: 80/100 (how it is calculated).

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.