Choco Cream Donuts

by Jaffa Bakery in Doughnuts Barcode 8600114011064
Poor nutritional quality
Green-Score
b
Environmental impact estimate

Choco Cream Donuts by Jaffa Bakery provides 396 kcal per 100 g, with 27 g of sugars and 5.5 g of protein. That is 46% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Doughnuts category.

Nutrient levels per 100 g

Fat
20 g · High
Saturated fat
4 g · Moderate
Sugars
27 g · High
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (25 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 396 kcal 99 kcal 413
Total fat 20 g 5 g 6% 22.8 −12%
Saturated fat 4 g 1 g 5% 10.9 −63%
Carbohydrates 48 g 12 g 4% 45.2 +6%
Total sugars 27 g 6.8 g 18.5 +46%
Dietary fiber 1 g 0.3 g 1% 2.5 −61%
Protein 5.5 g 1.4 g 3% 6.2 −11%
Salt 0.9 g 0.2 g 0.9

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1444 Doughnuts products on Foodmetria.

Compared with other doughnuts

Calories lower 27%
Sugars higher 13%
Salt lower 50%
Saturated fat lower 13%
Protein top 65%
Fiber top 85%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 portion (25 g)
Sold in
Greece
Barcode
8600114011064

Prices reported by shoppers

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Frequently asked questions

How many calories are in Choco Cream Donuts?

Choco Cream Donuts contains 396 kcal per 100 g and about 99 kcal per serving (1 portion (25 g)).

How much sugar is in Choco Cream Donuts?

Choco Cream Donuts has 27 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Choco Cream Donuts healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated July 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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