What is Red Velvet Doughnut? Nutritional Facts, Calories & Taste

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Red Velvet Doughnut

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Red Velvet Doughnut

Stock Image | Red Velvet Doughnut

What is Red Velvet Doughnut?

The red velvet doughnut is based off of the cake flavor; a chocolate cake on the sweet side, tinted with red food coloring. The red velvet dough is made into sweet doughnuts. The texture is tender with a brown crumb and round shape.

What does Red Velvet Doughnut Taste Like?

Sweet

...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.

Ingredients

all purpose wheat flour

...All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.

vegetable oil

...Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.

sugar

...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.

buttermilk

...Buttermilk was traditionally made by fermenting the liquid left over from churning butter, but today is fermented low-fat milk. It has a rich, creamy texture and a sharp, tangy taste. Buttermilk is often used in baking cakes and quick breads, or in pancakes.

egg

...Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.

margarine

...Margarine is a non dairy imitation butter spread. It is made from vegetable oils and has the same consistency of butter. Margarine is a combination of vegetable oil, water and may contain a small amount of milk. The fat content of margarine varies, but often it must have a minimum of 80% fat to be considered a margarine spread. The spread is cream colored and has a buttery taste. Margarine is used in exactly the same way butter would be used.

vinegar

...Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.

artificial color

...Artificial colors are used in food and beverage production and their sole purpose is to add color to whatever they are added to. Artificial color is lab made from petroleum and has a thin liquid viscosity. It comes in many colors, the most common, being red, blue, green and yellow.

baking soda

...Baking soda is a crucial component in non-yeasted baked goods and acts as an instant leavener with the acids in the batter. It is used for cakes, quick breads and many flour-based baked goods. Baking soda is a fine white powder with a salty and bitter taste.

salt

...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.

Red Velvet Doughnut Nutritional Facts and Calories

Serving Size: 1 oz (28.35g)
Amount Per Serving% DV
Calories99kcal5%
Fats
6g
8%
Sat. fats
3g
14%
Mono. Fats
2g
5%
Trans fatsN/A
Carbs11g4%
Sugars
4g
8%
Fiber
1g
4%
Proteins1g1%
Cholesterol3mg1%
Sodium108mg5%

Healthy Level

Unhealthy Level

Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary. See Nutrition

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