How many calories inKwik Trip Custard Bismark Donut with Chocolate Flavored Icing
490 Calories
Quantity
Serving
| Fat | 26 g |
|---|---|
| Carbs | 59 g |
| Fiber | 1 g |
| Protein | 5 g |
Nutrition Facts
| Calories 490 | (2050 kJ) | |
|---|---|---|
| % DV* | ||
| Total Fat | 26 g | 40% |
| Saturated Fat | 11 g | 55% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 450 mg | 19% |
| Total Carbohydrate | 59 g | 20% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 27 g | |
| Protein | 5 g | |
| Calcium | 20 mg | |
| Alcohol | 0 g | |
| Iron | 3 mg | |
| Vitamin A | 100 mg | |
| Vitamin C | 0 mg | |
Calorie Burn Time
How long would it take to burn off 490 Calories of Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing?
- Swimming
41 minutes
- Jogging
56 minutes
- Cycling
75 minutes
- Walking
136 minutes
Calorie Breakdown
Where do the calories in Kwik Trip Custard Bismark Donut with Chocolate Flavored Icing come from?
Ingredients
Water, Wheat Flour, Sugar, Palm Oil, Bleached Wheat Flour, Soybean Oil, Corn Syrup, High Fructose Corn Syrup, Contains 2% Or Less Of: Alkalized Cocoa, Ascorbic Acid, Baking Soda, Beta Carotene Added For Color, Caramel Color, Cellulose Gum, Cottonseed Oil, Dextrose, Eggs, Enzymes, Ferrous Sulfate, Folic Acid, Iron, Modified Food Starch, Mono- & Diglycerides, Natural & Artificial Flavors, Niacin, Phosphoric Acid To Preserve Freshness, Polysorbate 60, Polysorbate 80, Potassium Sorbate To Preserve Freshness, Riboflavin, Salt, Sodium Acid Pyrophosphate, Sodium Benzoate & Sodium Propionate To Preserve Freshness, Sodium Stearoyl Lactylate, Sorbic Acid To Preserve Freshness, Soy Flour, Soy Lecithin, Thiamine Mononitrate, Titanium Dioxide Added For Color, Whey, Xanthan Gum, Yeast, Yellow 5, Yellow 6.
Allergens
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.
