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USDA source topicSnacks & desserts

USDA Doughnuts, sweet rolls, pastries records: median 376 calories per 100 g across 18 foods

Across 18 exact USDA Survey Foods records in this topic, median energy is 376 kcal per 100 grams and the central 80% runs from 322 kcal to 434 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 18 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 18 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 322 kcal
    322 kcal
  2. Median 376 kcal
    376 kcal
  3. 90th percentile 434 kcal
    434 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Doughnuts, sweet rolls, pastries” survey-food category. Within Feast’s broader navigation, they appear under Snacks & desserts (18 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Coffee cake, crumb or quick-bread type, with fruit; Coffee cake, yeast type; Doughnut, cake type, plain; Bread, Spanish coffee; Pastry, made with bean or lotus seed paste filling, baked; Funnel cake with sugar. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 18 descriptions instead of replacing them with one generic average.

A distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 18 records on this page. It shows the middle of this finite source set without treating its endpoints as typical. Because this topic contains fewer than 20 records, treat the percentile positions as a compact map of the listed entries—not as a stable population estimate.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g376 kcal322 kcal–434 kcal242 kcal–452 kcal18
Proteinper 100 g6.1 g4.2 g–8.1 g2.8 g–10 g18
Carbohydrateper 100 g51 g44.6 g–58.9 g35.5 g–68.1 g18
Total fatper 100 g17.1 g7 g–25.1 g4.5 g–26.6 g18
Dietary fiberper 100 g1.5 g1 g–2.8 g0.5 g–3.7 g18
Total sugarsper 100 g23.6 g14.7 g–32.3 g12.1 g–36.5 g18
Sodiumper 100 g298 mg51 mg–497 mg9 mg–659 mg18
Potassiumper 100 g125 mg104 mg–149 mg55 mg–174 mg18
Calciumper 100 g67 mg19 mg–147 mg17 mg–183 mg18
Ironper 100 g2.3 mg1.4 mg–3 mg0.4 mg–3.7 mg18

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

A comparatively wide central spread

Calcium: 67 mg calculated median

Among 18 “Doughnuts, sweet rolls, pastries” records, the central interval for calcium extends from 19 mg to 147 mg per 100 grams. The complete observed span is 17 mg to 183 mg.

10th percentile: Pastry, Chinese, made with rice flour reports 19 mg, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 145 mg in Pastry, mainly flour and water, fried and 150 mg in Coffee cake, crumb or quick-bread type, cheese-filled; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Sodium: 298 mg calculated median

Among 18 “Doughnuts, sweet rolls, pastries” records, the central interval for sodium extends from 51 mg to 497 mg per 100 grams. The complete observed span is 9 mg to 659 mg.

10th percentile: The calculated boundary falls between 15 mg in Bread, Spanish coffee and 67 mg in Pastry, cookie type, fried; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 477 mg in Doughnut, cake type, plain and 545 mg in Pastry, made with bean paste and salted egg yolk filling…; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Dietary fiber: 1.5 g calculated median

Among 18 “Doughnuts, sweet rolls, pastries” records, the central interval for dietary fiber extends from 1 g to 2.8 g per 100 grams. The complete observed span is 0.5 g to 3.7 g.

10th percentile: The calculated boundary falls between 0.9 g in Funnel cake with sugar and fruit and 1 g in Funnel cake with sugar; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 2.7 g in Pastry, made with bean or lotus seed paste filling, baked and 3.1 g in Roll, sweet, no frosting; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 18 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

baked

2 records use this wording, including Pastry, made with bean or lotus seed paste filling, baked; Pastry, made with bean paste and salted egg yolk filling, baked.

fried

2 records use this wording, including Pastry, cookie type, fried; Pastry, mainly flour and water, fried.

Portion context

Household measures answer a different question than 100 grams.

18 of 18 records (100%) include at least one named measure in the source data. Together those records provide 73 usable named measures.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Doughnuts, sweet rolls, pastries” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.

  3. 03

    Scale the closest listed measure

    Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.

  4. 04

    Add missing context

    Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

5 material differences

Coffee cake, crumb or quick-bread type

compared with Coffee cake, crumb or quick-bread type, with fruit

Study the source records →1 material difference

Doughnut, cake type, plain

compared with Doughnut, cake type, with icing

Study the source records →

Browse all controlled food-record comparisons →

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 4 records Coffee cake Coffee cake: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 4 records Doughnut cake type Doughnut cake type: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 18 “Doughnuts, sweet rolls, pastries” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
Bread, Spanish coffeeFDC 2707683 348 kcalper 100 g 7.9 gper 100 g 1.9 gper 100 g 15 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Coffee cake, crumb or quick-bread typeFDC 2708079 396 kcalper 100 g 6.5 gper 100 g 1.4 gper 100 g 319 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Coffee cake, crumb or quick-bread type, cheese-filledFDC 2708081 365 kcalper 100 g 6.8 gper 100 g 1.2 gper 100 g 291 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Coffee cake, crumb or quick-bread type, with fruitFDC 2708080 322 kcalper 100 g 4.2 gper 100 g 1.2 gper 100 g 203 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Coffee cake, yeast typeFDC 2707677 372 kcalper 100 g 6.2 gper 100 g 2.4 gper 100 g 304 mgper 100 g 57 gUSDA reference amount Full profileUSDA source ↗
Doughnut, cake type, chocolate icingFDC 2708067 427 kcalper 100 g 4.5 gper 100 g 1.5 gper 100 g 418 mgper 100 g 75 gUSDA reference amount Full profileUSDA source ↗
Doughnut, cake type, plainFDC 2708063 434 kcalper 100 g 5.3 gper 100 g 1.7 gper 100 g 477 mgper 100 g 60 gUSDA reference amount Full profileUSDA source ↗
Doughnut, cake type, powdered sugarFDC 2708065 431 kcalper 100 g 4.9 gper 100 g 1.6 gper 100 g 440 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Doughnut, cake type, with icingFDC 2708066 431 kcalper 100 g 4.3 gper 100 g 1.4 gper 100 g 418 mgper 100 g 75 gUSDA reference amount Full profileUSDA source ↗
Funnel cake with sugarFDC 2708349 353 kcalper 100 g 7.9 gper 100 g 1 gper 100 g 278 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Funnel cake with sugar and fruitFDC 2708350 380 kcalper 100 g 5.8 gper 100 g 0.9 gper 100 g 211 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Pastry, Chinese, made with rice flourFDC 2708050 242 kcalper 100 g 2.8 gper 100 g 0.5 gper 100 g 9 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Pastry, cookie type, friedFDC 2708051 397 kcalper 100 g 6 gper 100 g 1 gper 100 g 67 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Pastry, made with bean or lotus seed paste filling, bakedFDC 2708048 340 kcalper 100 g 7 gper 100 g 2.7 gper 100 g 87 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Pastry, made with bean paste and salted egg yolk filling, bakedFDC 2708049 339 kcalper 100 g 8.6 gper 100 g 2.2 gper 100 g 545 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Pastry, mainly flour and water, friedFDC 2708056 434 kcalper 100 g 7.8 gper 100 g 3.7 gper 100 g 659 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Roll, sweet, cinnamon bun, frostedFDC 2707668 452 kcalper 100 g 4.5 gper 100 g 1.2 gper 100 g 305 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Roll, sweet, no frostingFDC 2707666 321 kcalper 100 g 10 gper 100 g 3.1 gper 100 g 253 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

The records are not laboratory measurements of every possible “Doughnuts, sweet rolls, pastries” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The central range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Doughnuts, sweet rolls, pastries” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 18 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 11 exact records behind Doughnuts, sweet rolls, pastries source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Coffee cake, crumb or quick-bread type, cheese-filled is higher in calcium per 100 g

Coffee cake, crumb or quick-bread type, cheese-filled reports 150 mg versus 17 mg for Bread, Spanish coffee: a 133 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pastry, made with bean or lotus seed paste filling, baked is denser; Bread, Spanish coffee is higher in its source amount

Pastry, made with bean or lotus seed paste filling, baked reports 19 mg per 100 g and 13 mg in USDA source amount (70 g). Bread, Spanish coffee reports a lower 17 mg per 100 g but a higher 14 mg in USDA source amount (85 g).

Record identity is part of the estimate

Distinguish “Coffee cake, crumb or quick-bread type, with fruit” from “Coffee cake, crumb or quick-bread type”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Doughnuts, sweet rolls, pastries source topic, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Pastry

Pastry, Chinese, made with rice flour and Pastry, cookie type, fried are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Bread

Bread, Spanish coffee is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 17 mg in Bread, Spanish coffee to 150 mg in Coffee cake, crumb or quick-bread type, cheese-filled, all per 100 g.

Follow this evidence path A formulation detail that separates records Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 6 of 11 context records; its summed listed input weight spans 15–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 7 of 11 context records; its summed listed input weight spans 100–375 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Coffee cake, yeast type to 1.1 µg in Funnel cake with sugar, all per 100 g.

Follow this evidence path Inspect an exact record Coffee cake, crumb or quick-bread type, with fruit

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708080 citation for this exact record—not a name-level average.

Follow this evidence path