Sweet Bun with Icing
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 564.27 g | 205% |
| Net Carbohydrates | 550.77 g | 223% |
| Sugars | 182.25 g | 521% |
| Added Sugars | 167.26 g | 335% |
| Dietary Fiber | 13.5 g | 48% |
| Protein | 66.46 g | 133% |
| Total Fat | 64.35 g | 82% |
| Saturated Fat | 35.76 g | 179% |
| Monounsaturated Fat | 17.83 g | - |
| Polyunsaturated Fat | 5.28 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 332.91 mg | 111% |
| Vitamins | ||
| Vitamin A | 586.32 mcg | 65% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 4.3 mcg | 22% |
| Minerals | ||
| Sodium | 2526.35 mg | 110% |
| Potassium | 974.55 mg | 21% |
| Calcium | 414.87 mg | 32% |
| Magnesium | 143.6 mg | 34% |
| Iron | 24.28 mg | 135% |
| Zinc | 5.23 mg | 48% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
65%
Vitamin C
0%
Vitamin D
22%
Vitamin E
15%
Vitamin K
5%
Vitamin B1
337%
Vitamin B2
242%
Vitamin B3
195%
Vitamin B5
80%
Vitamin B6
25%
Vitamin B7
37%
Vitamin B9
364%
Vitamin B12
74%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
32%
Iron
135%
Magnesium
34%
Phosphorus
70%
Potassium
21%
Sodium
110%
Zinc
48%
Copper
90%
Manganese
150%
Selenium
356%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
122%
Isoleucine
136%
Valine
125%
Lysine
44%
Tryptophan
183%
Threonine
102%
Phenylalanine
227%
Methionine
139%
Histidine
119%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 3128 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
7 h 38 min
Jogging
6 h 35 min
Cycling
6 h 45 min
Walking
12 h 15 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Sweet buns, as sweet bakery products, are a major source of excessive sugar consumption, which mechanistic studies indicate is significantly linked to the global rise in non-communicable diseases such as obesity, cardiovascular disease, and diabetes. MedlinePlus advises limiting sweets and desserts, which are high in fat and sugar, for managing conditions like gestational diabetes, where less than half of daily calories should come from carbohydrates. While components like icing may use FDA-authorized high-intensity sweeteners to provide sweetness with fewer calories and generally without elevating blood sugar levels, the CDC suggests individuals with diabetes can still incorporate sweets into their diet through diligent carbohydrate counting and strict portion control to manage blood sugar effectively.
1. Sugar Reduction in Bakery Products: Current Strategies and Sourdough Technology as a Potential Novel Approach.
Source: PubMed
Summary: Sweet bakery products are a major source of excessive sugar consumption, which is significantly linked to the global rise in non-communicable diseases, including obesity, cardiovascular disease, and diabetes.
Read More: https://pubmed.ncbi.nlm.nih.gov/31732069/
2. Can People With Diabetes Have Dessert?
Source: CDC, 2024
Summary: Individuals with diabetes can still incorporate sweets into their diet by adopting specific strategies such as diligent carbohydrate counting, strict portion control, and exploring substitutions for traditional sugary treats.
Read More: https://www.cdc.gov/diabetes/healthy-eating/people-with-diabetes-dessert.html
3. Gestational Diabetes Diet: Medlineplus Medical Encyclopedia
Source: MedlinePlus
Summary: Sweets and desserts, which are high in fat and sugar, should be limited as part of a balanced and healthy diet for managing gestational diabetes.
4. Reformulation of Ultra-Processed Products in Colombia After the Introduction of Public Health Regulations.
Source: PubMed
Summary: Baked goods in Colombia exhibited an increase in calcium, following the implementation of public health regulations aimed at improving the nutritional profiles of ultra-processed foods.
Read More: https://pubmed.ncbi.nlm.nih.gov/40739640/
5. Aspartame and Other Sweeteners in Food
Source: FDA
Summary: Icing is a component of Sweet Bun with Icing, and the FDA has authorized various high-intensity sweeteners, including aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin, as food additives to provide sweetness with few or no calories.
Read More: https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food
