Cuantas calorías enKwik Trip Regular Cake Donut with Snow White Icing
300 Calorías
Quantity
Serving
| Grasas | 17 g |
|---|---|
| Carbohidratos | 35 g |
| Fibra | 1 g |
| Proteínas | 3 g |
Información Nutrimental
| Calorías 300 | (1255 kJ) | |
|---|---|---|
| % DV* | ||
| Grasa Total | 17 g | 26% |
| Grasa Saturada | 8 g | 40% |
| Grasa Trans | 0 g | |
| Colesterol | 10 mg | 3% |
| Sodio | 260 mg | 11% |
| Total de Carbohidratos | 35 g | 12% |
| Fibra Dietética | 1 g | 4% |
| Azúcares | 20 g | |
| Proteínas | 3 g | |
| Calcio | 20 mg | |
| Alcoholes | 0 g | |
| Hierro | < 1 mg | |
| Vitamina A | 0 mg | |
| Vitamina C | 0 mg | |
Tiempo de quema de Calorías
¿Cuánto tiempo tomaría quemar 300 Calorías de Kwik Trip Regular Cake Donut with Snow White Icing?
- Nadando
25 minutos
- Trotar
34 minutos
- Ciclismo
46 minutos
- Para caminar
83 minutos
Desglose de Calorías
¿De dónde vienen las calorías en el Kwik Trip Regular Cake Donut with Snow White Icing?
Ingredientes
Sugar, Wheat Flour, Water, Palm Oil, Soybean Oil, Contains 2% Or Less Of: Agar, Baking Soda, Beta Carotene Added For Color, Calcium Carbonate, Cellulose Gum, Corn Syrup, Cornstarch, Cottonseed Oil, Defatted Soy Flour, Dextrose, Egg Yolks, Enzymes, Folic Acid, Glucono Delta Lactone, Hydrogenated Palm Kernel Oil, Iron, Malt Barley Flour, Maltodextrin, Modified Food Starch, Mono- & Diglycerides, Natural & Artificial Flavors, Natural Tocopherols As An Antioxidant, Niacin, Nonfat Milk, Refined Corn Oil And/Or Refined Soybean Oil, Riboflavin, Salt, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Sodium Propionate To Preserve Freshness, Sodium Stearoyl Lactylate, Soy Lecithin, Thiamine Mononitrate, Titanium Dioxide Color, Tricalcium Phosphate To Prevent Caking, Wheat Starch.
Alergenos
Allergen Information: Contains Egg, Milk, Soy, Wheat. Produced On Shared Equipment In A Facility That Also Processes: Eggs, Milk, Peanuts, Soy, Tree Nuts & Wheat. Icings Applied In A Retail Facility That Also Processes: Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts & Wheat.
