Want to give your favorite tangy sour cream mini donut a fun twist? Then this recipe is the one for you. By adding a sweet blackberry frosting, both the look and the flavor of the classic donut change drastically—and get a little fruity!

INGREDIENTS

• cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 11⁄2 cups powdered sugar
• 1⁄4 cup blackberries

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions.
2. If using donut pans, preheat oven to 350°F and grease donut pans.
3. In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
4. In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
5. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
7. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
9. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and blackberries until smooth icing forms.
11. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes.
12. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

The wonderfully sweet flavor from the strawberries and the rich,  smooth texture from the cream make these Strawberry Cream Mini Donuts a match made in heaven.

With a scrumptious strawberry scented donut and a vibrant pink, creamy strawberry frosting, these are sure to win the hearts of any strawberry haters!

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• 1 teaspoon strawberry extract
• 1 cup powdered sugar

FOR ICING

• 11⁄2 cups powdered sugar
• 4 large strawberries
• 1 tablespoon heavy cream

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg and strawberry extract. Beat for 30 seconds, scraping down the bowl as needed.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar, strawberries, and heavy cream until a smooth icing forms.
9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

Does the thought of a hot cup of coffee and tender glazed doughnuts make your salivate? Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout.

• Prep Time: 20 minutes
• Additional Time: 14 hrs
• Total Time: 14 hrs 20 minutes

Ingredients

• 3 day-old glazed doughnuts, cut into 8 pieces
• 1 cup cold, strong, brewed coffee
• ½ cup sugar
• 2 cups heavy cream
• 1 (14 ounce) can sweetened condensed milk
• ½ cup milk
• 1 teaspoon vanilla extract

Directions

1. Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
2. Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
3. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions until the ice cream cycle is completed.
4. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

Nutrition Facts

• Servings Per Recipe 8
• Calories 511
• % Daily Value *
• Total Fat 32g 41%
• Saturated Fat 18g 90%
• Cholesterol 101mg 34%
• Sodium 169mg 7%
• Total Carbohydrate 52g 19%
• Dietary Fiber 0g 1%
• Total Sugars 40g
• Protein 7g
• Vitamin C 2mg 9%
• Calcium 206mg 16%
• Iron 1mg 3%
• Potassium 289mg 6%

When you add chocolate to a sour cream donut, you pretty much guarantee that your taste buds will be treated to a moist, sweet, chocolate treat. With a sprinkle of cinnamon, you are also deepening the chocolate flavor and giving the donut a spicy surprise!

INGREDIENTS

• 12⁄3 cups all purpose flour, sifted
• 1⁄3 cup cocoa powder, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
4. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4
6. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

The sour cream in these mini donuts adds a tangy flavor and also keeps them incredibly moist, but the real secret to success is the double flip while frying.

The double flip is the cause for all of the beautiful grooves and ridges on top of these mini donuts!

INGREDIENTS

• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 tablespoon shortening or lard
• 1⁄4 cup sugar
• large egg yolk
• 1⁄3 cup sour cream
• Vegetable oil or peanut oil, for frying

FOR GLAZE

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl or a stand mixer, cream together shortening and sugar. Add egg yolk and beat for 30 seconds, scraping down the bowl as needed.
3. Then, alternating flour mixture and sour cream, combine all ingredients until just blended. Transfer batter into a clean bowl, cover with plastic wrap, and refrigerate for 1 hour (or maximum 24 hours).
4. Heat oil in a large, deep skillet or a deep fryer to 325°F.
5. While oil is heating up, transfer dough to a lightly floured surface,
6. and carefully roll out until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Once donuts rise to the top, flip each donut and fry the other side for 1–11⁄2 minutes or until golden brown.
8. Then, flip donuts back to the first side, and fry for 1 additional minute or until golden brown.
9. Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
11. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

Sour cream donuts are a staple in the donut world, and these mini donuts live up to the hype. Even though they’re small, the creamy, tangy flavor of the sour cream and buttermilk helps these mini donuts pack a big taste!

INGREDIENTS

• 2 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
4. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
8. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
10. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

These donuts are fantastic, but they are a bit of work. You might want to try prepping some of it the night before to avoid having to do all the work in one day. It may be high maintenance, but it will be worth it!

Yields: Makes About 12 Donuts.

Ingredient

• 2 ½ teaspoons of active dry yeast
• 2/3 cup of milk, room temperature
• 3 ½ cups of all-purpose flour
• 1 ½ cups of granulated sugar
• 1 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 7 tablespoons of unsalted butter
• Room temperature and chunked Oil for frying

For the Cream

• 1½ cups of whole milk
• ½ cup of granulated sugar
• ¼ cup of cake flour
• ½ teaspoon of salt
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 ½ tablespoons of creamy peanut butter, melted
• 1/3 cup of cold heavy cream

For the Drizzle

• 3 ounces of chocolate, chopped
• 2 tablespoons of heavy cream

Method of Preparation

• Add the milk and yeast to an electric mixer bowl with a dough hook. Stir and let it sit until yeast dissolves (about 1 or 2 minutes).
• Add the flour, 1/3 cup of sugar, salt, vanilla, and eggs and mix on low until they are combined. Increase the speed to medium-low for 2 or 3 minutes.
• Add the softened butter gradually, and mix until the dough is soft (about 5 minutes).
• Remove the dough from the bowl, using flour to remove it if necessary, and wrap it in plastic wrap. Refrigerate for 4 to 6 hours.
• To make the cream, mix the dry ingredients in a small bowl.
• In a larger bowl, whisk the egg yolks together. Add the dry ingredients to the eggs in parts. Whisk until smooth.
• Heat a saucepan over medium heat. Add the milk and allow it to heat until it bubbles around the edges. Remove from heat.
• Add the egg/flour mixture, whisking constantly until fully combined.
• Add the entire mixture back to the saucepan. Heat over medium heat, stirring constantly.
• Cook until it boils, about 2 or 3 minutes. Remove from heat immediately.
• Strain through a fine mesh sieve, and whisk in the vanilla and peanut butter.
• Place the mixture in plastic wrap. Chill for at least 4 hours.
• Remove the dough and place it on a floured surface. Roll it until it is 1/2-inch thick.
• Use a biscuit cutter and cut out as many rounds as possible. Place the rounds on a baking sheet and let them rise for 2 or 3 hours. They should double in size.
• Heat a few inches of oil in a large saucepan over medium-high heat. The oil should reach 350º F.
• Fry the donuts in batches. They should turn golden brown. This should take 2 or 3 minutes on each side.
• Transfer each donut to a paper towel to drain. Allow them to cool.
• Roll the donuts in the remaining sugar after they have cooled slightly.
• Allow the donuts to cool completely (about 30 to 45 minutes).
• Beat the cold heavy cream in an electric mixer until the cream forms stiff peaks.
• Fold in the peanut butter pastry cream to the heavy cream. Fold completely using a large spatula.
• Put the pastry cream in a pastry bag or Ziploc bag with a hole.
• Poke a hole in a side of each donut and fill with the pastry cream.
• For the drizzle: Heat the heavy cream until warm. Pour over the chopped chocolate.
• Stir continuously until smooth. Drizzle the donuts, and serve immediately.

]]> http://donutsrecipes.com/2023/01/10/donuts-filled-with-peanut-butter-cream/feed/ 0 http://donutsrecipes.com/2023/01/10/boston-cream-donuts/ http://donutsrecipes.com/2023/01/10/boston-cream-donuts/#respond Tue, 10 Jan 2023 17:50:38 +0000 https://donutsrecipes.com/?p=358 Boston Cream Donuts

These donuts are an American tradition—greasy, gooey, terrible for you, but absolutely delicious. Putting real vanilla bean in this donut adds lots of additional flavor.

Yields: Makes 18 Donuts.

Ingredients

• 1 cup of whole milk (warmed to 110º F)
• 2/3 cup of sugar (plus 1 tablespoon)
• 4 ½ teaspoons of instant yeast (2 packages)
• 2 large eggs, beaten (room temperature)
• 12 tablespoons of unsalted butter, melted and cooled
• 1 tablespoon of vanilla extract
• 3 cups of bread flour
• 1 cup of all-purpose flour
• 1 teaspoon of salt Oil, for frying

For the Filing

• 2 cups of whole milk
• 1 cup of granulated sugar
• 1 vanilla bean
• Scraped Salt, to taste
• 3 egg yolks
• 1 egg
• 2 ½
• tablespoons of cornstarch
• 3 tablespoons of butter, softened

For the Glaze

• 8 tablespoons of unsalted butter
• ¼ cup of whole milk 1
• Tablespoon of light corn syrup
• 5 ounces of bittersweet chocolate, chopped fine
• 1 teaspoon of vanilla extract
• 1 ¾ confectioners’ sugar

Method of Preparation

• To make the filing, wet the surface and sides of a cookie sheet, and cover them with plastic wrap.
• Combine the milk, ½ cup of sugar, the pod and seeds of the vanilla bean, and pinch of salt in a saucepan. Bring the mixture to a boil over medium heat. Remove the milk mixture from the heat when it comes to a low boil.
• Remove the pod of the vanilla bean.
• Whisk the ½ cup of sugar and cornstarch and set aside.
• In another bowl, whisk the egg ingredients together for about 30 seconds. Add the cornstarch mixture and whisk until it is no longer lumpy. Add this mixture to the saucepan in portions. Continue stirring.
• Move the saucepan back over the heat and continue to stir until the mixture gets bubbly, then whisk an additional two minutes. Remove from heat.
• Whisk in the butter until it disappears.
• Set the filing in the lined pan and wrap the entire thing in plastic wrap, placing the plastic wrap directly on the filing. Allow the filing to chill for at least 2 hours before using.
• To make the donuts, pour the warmed milk into a medium bowl.
• Dissolve the yeast in the warmed milk. Add a tablespoon of sugar, cover, and let it sit for at least 5 minutes. The mixture should be foamy.
• Stir the eggs, vanilla, and butter in another bowl and set aside.
• Combine the flours, salt, and remaining sugar in the bowl of a stand mixer.
• Put the dough hook on the mixer, and add the milk mixture. Mix on low until the entire mixture is moist.
• Add the egg mixture and increase the speed to medium. Beat for about 10 minutes, scraping the bowl as needed.
• Coat a large bowl with cooking oil, and place the dough in the bowl. Dough should be stretchy, but not sticky (if it is sticky, add a little more flour). Cover with plastic wrap, and refrigerate the dough overnight.
• Remove the dough and set it on a lightly floured surface. Roll the dough out to ½-inch thickness.
• Line two baking sheets with parchment paper. Use biscuit cutters to cut out dough circles. Place the circles on the baking sheet and allow them to rise for 45 minutes to an hour.
• Heat oil to fry the donuts to 350º F. Fry the donuts one at time using a heat-resistant strainer. The donuts should be golden brown on each side (about 2 minutes per side).
• Let the donuts cool on a wire rack.
• Using a medium saucepan, combine the milk, corn syrup, and butter. Heat over medium heat until the butter melts.
• Decrease the heat to low, and add the chocolate. Whisk until the chocolate is fully combined.
• Remove from heat and add the sugar and vanilla. You may need to keep the glaze warm to keep it from hardening by setting it over a bowl of warm water.
• Whisk the filing before using it. Poke a hole in the side of the cooled donuts. Fill a pastry bag with the filing and press the filing into the donut.
• Dip the donut in the chocolate glaze and allow the glaze to set for about 30 minutes before serving.

]]> http://donutsrecipes.com/2023/01/10/boston-cream-donuts/feed/ 0 http://donutsrecipes.com/2023/01/10/sour-cream-doughnuts/ http://donutsrecipes.com/2023/01/10/sour-cream-doughnuts/#respond Tue, 10 Jan 2023 17:20:37 +0000 https://donutsrecipes.com/?p=357 Sour Cream Doughnuts

This is a traditional donut recipe that is a little crunchy on the outside and soft like cake on the inside. Your family will think you bought these great donuts!

Yields: Makes 12 donuts (and holes).

Ingredients

• 2 ¼ cups of cake flour
• 1 ½ teaspoons of baking powder
• 1 teaspoon of salt
• ½ teaspoon of ground nutmeg
• ½ cup of sugar
• 2 tablespoons of butter (room temperature)
• 2 large egg yolks
• ½ cup of sour cream Canola oil, for frying

For the Glaze

• 3 ½ cups of powdered sugar, sifted
• 1 ½ teaspoons of corn syrup
• ¼ teaspoon of salt
• ½ teaspoon vanilla extract
• 1/3 cup of hot water

Method of Preparation

• In large mixing bowl, sift together the flour, salt, nutmeg, and baking powder.
• In a separate bowl, beat the butter and sugar together until they are sandy.
• Add the yolks and continuing mixing well.
• Add the dry ingredients in three parts when the mixture is light and thick. Alternate the sour cream with the dry ingredients.
• Cover the dough with plastic wrap and chill for an hour.
• Using a floured surface, roll the dough out to about ½ inch thickness.
• Use either two different-sized biscuit cutters or a donut cutter to cut out at many donut as possible. Dip the cutters in flour to help prevent the dough from sticking.
• Pour about 2 inches of canola oil into a pot with a heavy bottom. Heat the oil to 325º F.
• Fry the donuts in batches for about two minutes on each side.
• Drain the donuts on a paper towel or paper bag to soak up the extra grease.
• Mix all of the glaze ingredients in a large mixing bowl until they are smooth.
• Dip the donuts in the glaze until they are completely covered.
• Use a wire rack placed over a baking sheet to drain the excess glaze.

Hello friends, welcome to Donuts Recipes. Today we are going to make Carrot Cake Donut Holes with Cream Cheese Dip.

A sophisticated donut hole with a fun creamy dip. Best served warm but good no matter what!

Recipe Summary for making Carrot Cake Donut Holes with Cream Cheese Dip

• preparation time: 25 minutes
• cook: 2 minutes
• total: 27 minutes
• Servings: 24

Ingredients for making Carrot Cake Donut Holes with Cream Cheese Dip

Donut Holes

• 2 cups all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 1 cup whole milk
• ½ cup drained crushed pineapple
• 1 egg
• ¼ cup butter, melted
• 1 cup grated carrots, packed
• ½ cup sweetened flaked coconut
• vegetable oil for cooking
• ⅓ cup white sugar

Cream Cheese Dip

• ½ cup cream cheese, softened
• 1 tablespoon butter, softened
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 pinch salt

Directions for making Carrot Cake Donut Holes with Cream Cheese Dip

1. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
2. Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
3. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
4. Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side.
5. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
6. Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
7. Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners’ sugar until dip is well-blended and fluffy.
8. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Nutrition’s information for making Carrot Cake Donut Holes with Cream Cheese Dip

• Servings Per Recipe: 24
• Calories: 178.9
• % Daily Value *
• protein: 2.2g 4 %
• carbohydrates: 23.3g 8 %
• dietary fiber: 0.7g 3 %
• sugars: 14.4g
• fat: 8.9g 14 %
• saturated fat: 3.7g 19 %
• cholesterol: 20.4mg 7 %
• vitamin a iu: 927.5IU 19 %
• niacin equivalents: 1.2mg 9 %
• vitamin c: 0.8mg 1 %
• folate: 22.5mcg 6 %
• calcium: 49.8mg 5 %
• iron: 0.7mg 4 %
• magnesium: 6.6mg 2 %
• potassium: 68.5mg 2 %
• sodium: 208.4mg 8 %
• thiamin: 0.1mg 9 %
• calories from fat: 79.7