11 forms & preparations
Dietary labels are inferred automatically from Dessert topping, pressurized's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 0/100
How many beneficial nutrients Dessert topping, pressurized delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Dessert topping, pressurized come from — the split across carbs, fat & protein.
24% from carbs
-
Carbs 24%16.1 g per serving
-
Fat 75%22.3 g per serving
-
Protein 1%1.0 g per serving
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 16.1 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 16.1 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 22.3 g | |
| Saturated Fat | 18.9 g | |
| Monounsaturated Fat | 1.9 g | — |
| Polyunsaturated Fat | 0.2 g | — |
| Omega-3 Fatty Acids | 0.0 mg | — |
| Omega-6 Fatty Acids | 241.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 449.0 mg | — |
| Capric Acid | 642.0 mg | — |
| Lauric Acid | 8,014.0 mg | — |
| Myristic Acid | 3,246.0 mg | — |
| Palmitic Acid | 2,408.0 mg | — |
| Stearic Acid | 4,166.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 1,929.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 241.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.0 g | |
| Histidine | 29.0 mg | — |
| Isoleucine | 60.0 mg | — |
| Leucine | 97.0 mg | — |
| Lysine | 79.0 mg | — |
| Methionine | 30.0 mg | — |
| Phenylalanine | 53.0 mg | — |
| Threonine | 41.0 mg | — |
| Tryptophan | 14.0 mg | — |
| Valine | 70.0 mg | — |
| Alanine | 31.0 mg | — |
| Arginine | 39.0 mg | — |
| Aspartic Acid | 69.0 mg | — |
| Cystine | 4.0 mg | — |
| Glutamic Acid | 223.0 mg | — |
| Glycine | 20.0 mg | — |
| Proline | 110.0 mg | — |
| Serine | 60.0 mg | — |
| Tyrosine | 56.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 4.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.9 mg | |
| Vitamin K | 5.5 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.0 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 0.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.0 mg | |
| Choline | 0.0 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 5.0 mg | |
| Iron | 0.0 mg | |
| Magnesium | 1.0 mg | |
| Phosphorus | 18.0 mg | |
| Potassium | 19.0 mg | |
| Sodium | 62.0 mg | |
| Zinc | 0.0 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 1.5 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 20.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.3 g | — |
About Dessert topping, pressurized
Topping is a broad term for the sweet, creamy, or crunchy finishes spooned, piped, or sprinkled over desserts and drinks to add flavor, richness, and flair. The best known are whipped toppings, from freshly whipped cream to the stabilized dairy and non-dairy versions sold in tubs and cans, but the category also takes in fruit sauces, caramel and chocolate syrups, sprinkles, chopped nuts, and streusel.
Whipped dairy cream brings a light, airy richness with a little fat and calories, while non-dairy whipped toppings are typically built from oils, sweeteners, and stabilizers, often lasting longer but offering little nutrition beyond sugar and fat. Toppings crown sundaes, pies, cakes, hot chocolate, and coffee drinks, and a well-chosen one turns a simple dessert into something special. A light hand keeps the treat balanced rather than cloying.
Keep dairy and refrigerated toppings cold, freeze frozen whipped toppings until needed, and add delicate whipped toppings just before serving so they hold their shape.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Dessert topping, pressurized?
There are 263 calories in 100 g of Dessert topping, pressurized, or about 184 calories in 1 cup (70 g).
How much protein is in Dessert topping, pressurized?
Dessert topping, pressurized contains 1.0 g of protein per 100 g.
How many carbs are in Dessert topping, pressurized?
Dessert topping, pressurized has 16.1 g of carbohydrates per 100 g.
How much fat is in Dessert topping, pressurized?
Dessert topping, pressurized provides 22.3 g of total fat per 100 g.
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