Pudding

Puddings, tapioca, ready-to-eat, fat free

Nutrition facts per 100 g · edible portion

Confectioneries

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50 forms & preparations

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Vegan Gluten-free Dairy-free

Dietary labels are inferred automatically from Puddings, tapioca, ready-to-eat, fat free'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.

94 kcal Calories

1.4 g Protein

21.3 g Carbs

0.4 g Fat

Fair nutrient density 16/100

How many beneficial nutrients Puddings, tapioca, ready-to-eat, fat free 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 Puddings, tapioca, ready-to-eat, fat free come from — the split across carbs, fat & protein.

94 kcal / serving

91% from carbs

Carbs 91%

21.3 g per serving
Fat 3%

0.4 g per serving
Protein 6%

1.4 g per serving

What Puddings, tapioca, ready-to-eat, fat free is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Vitamin B1213%

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	21.3 g	8%
Dietary Fiber	0.0 g	0%
Total Sugars	14.2 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.4 g	0%
Saturated Fat	0.1 g	1%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.0 g	—
Omega-3 Fatty Acids	0.0 mg	—
Omega-6 Fatty Acids	2.0 mg	—
Butyric Acid	7.0 mg	—
Caproic Acid	1.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	0.0 mg	—
Myristic Acid	2.0 mg	—
Palmitic Acid	14.0 mg	—
Stearic Acid	105.0 mg	—
Arachidic Acid	1.0 mg	—
Behenic Acid	0.0 mg	—
Palmitoleic Acid	0.0 mg	—
Oleic Acid	12.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	2.0 mg	—
alpha-Linolenic Acid (ALA)	0.0 mg	—
gamma-Linolenic Acid	0.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	1.4 g	3%

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	0.3 mg	0%
Vitamin D	0.0 mcg	0%
Vitamin E	0.0 mg	0%
Vitamin K	0.0 mcg	0%
Thiamin (B1)	0.0 mg	1%
Riboflavin (B2)	0.1 mg	6%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.0 mg	1%
Folate (B9)	2.0 mcg	1%
Vitamin B12	0.3 mcg	13%
Pantothenic Acid (B5)	0.0 mg	1%
Choline	6.5 mg	1%

Minerals	Amount	% DV
Calcium	52.0 mg	4%
Iron	0.1 mg	1%
Magnesium	5.0 mg	1%
Phosphorus	66.0 mg	5%
Potassium	70.0 mg	1%
Sodium	187.0 mg	8%
Zinc	0.2 mg	2%
Copper	0.0 mg	2%
Manganese	0.0 mg	0%
Selenium	0.0 mcg	0%

Sterols	Amount	% DV
Cholesterol	1.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	0.6 g	—

About Puddings, tapioca, ready-to-eat, fat free

Pudding, in the American sense, is a smooth, sweet, milk-based dessert cooked and thickened until soft, creamy, and spoonable, though the word means a much wider range of dishes in Britain, from savory to steamed cakes. The familiar version is made by heating milk with sugar and a thickener such as cornstarch or egg yolks, then flavoring it, most classically as chocolate, vanilla, or butterscotch.

Its dairy base gives it calcium and protein along with the sugar that sweetens it. Pudding is eaten chilled on its own, layered into parfaits and trifles, used as a filling for pies, cakes, and éclairs, and folded with whipped cream and cookies into icebox desserts like banana pudding. Stirring constantly as it cooks keeps it silky and lump-free. Press plastic wrap directly onto the surface to stop a skin from forming, refrigerate pudding until set and cold, and enjoy homemade versions within a few days.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.