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Cake, carrot, dry mix, pudding-type |
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Cake, carrot, dry mix, pudding-type (USDA#18092) |
| Serving Size 1 oz |
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| Water 3g |
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| Calories 415 |
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| Energy 1736kj |
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| Protein 5g |
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| Total Fat 9g |
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| Ash 2g |
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| Total Carbohydrates 79g |
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| Calcium, Ca 172mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 8mg |
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| Phosphorus, P 247mg |
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| Potassium 169mg |
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| Sodium 567mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 5mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 14mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 7mg |
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| Folate, total 67mcg |
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| Folic acid 53mcg |
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| Folate, food 14mcg |
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| Folate, DFE 104mcg_DFE |
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| Vitamin B-12 4mcg |
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| Vitamin A, IU 1930IU |
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| Vitamin A, RAE 97mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 3g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 6g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 8g |
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| Cystine 9g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Cake, carrot, dry mix, pudding-type usda nutrition - Related Content |
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| This moist and dense textured carrot cake is loaded with grated carrots and topped with a classic cream cheese frosting. |
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| A new twist on a classic favorite. |
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| Crisp carrots make a moist, delicious cake that is perfect for family gatherings. |
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| Made without wheat or shortening, this carrot cake is much lighter than the more familiar flour-and-oil version, but equally good. |
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| Golden carrots for color, crunch and all-around goodness, enhanced with the sweetness of raisins and the saltiness of sunflower seeds. |
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| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
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| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
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Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
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Garnish your salads or main entrée with a carrot curl.
Before slicing, use a vegetable peeler to cut a strip of the peeled carrot.
The carrot strip must be rolled and ... |
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Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method ... |
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| A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough. Cake yeast is very perishable, so it must be used as soon as possible; ... |
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| The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes. A Carrot and Sweet Potato soup uses bits of onion, ... |
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| Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture. Then, additional ... |
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| A companion utensil to a cake knife, the Cake Server is used to place pieces of cut cake and pie on plates to be served. Often paired as a set with a Cake Server and Knife, this ... |
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| The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations. Most often made of ... |
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