Monday, 3 November 2008 | Tags: , ,

Many North Americans find the endless flavours and types of donuts an irresistible treat. Donuts don't offer much in the way of nutrition, but being typical North Americans, we couldn't resist an excuse to do a taste test!

The Basics

  • Donuts are primarily flour, fat and sugar cooked in boiling oil. They’re glazed, coated with sugar, icing or other toppings, or filled with jellies or creams.

  • Using yeast gives donuts a lighter, airier texture. These include the classic honey dipped, glazed, jelly and cream-filled donuts.

  • Cake-style donuts are higher in calories and fat than yeast-baked donuts and include plain, old-fashioned, chocolate, and iced. Their texture is denser than yeast-baked donuts, more like traditional cake.

  • Unfortunately, donuts have no redeeming nutritional qualities. They contain no minerals, vitamins, or fibre, and they have very little protein. They’re high in sugar, calories, and fat.

Be Aware

  • Many donut recipes use processed or hydrogenated fats, also known as trans fats, which have been linked to heart disease and cancer.


For a Shopping Bags taste test, It wasn’t hard to find helpers to test these four different brands of honey-glazed donuts:

  • Krispy Kreme: 79¢ per donut
  • Tim Horton’s: 80¢ per donut
  • Dunkin’ Donuts: 89¢ per donut
  • Supermarket Brand: 65¢ per donut

Our tests and results include:

Taste Test

  • The Dunkin Donuts sample was moist with a sort of chewy texture and almost melted in your mouth.

  • The supermarket donut was spongy and tough.

  • Tim Horton’s wasn’t sweet enough compared to the others. The texture seemed too close to that of bread.

  • The Krispy Kreme was good, but it was just a little too sweet and sugary.


Dunkin Donuts was the hands-down favourite of the whole group and almost melted in your mouth.

   Thanks to Our Experts

  • Toronto Star sports writers, our taste testers
  • Massimo Marcone, a food scientist
top of page | | back to posts |
  • Subscribe to the A&K Newsletter