| back to USDA Nutrition Index |
 |
Puddings, all flavors except chocolate, low calorie, regular, dry mix |
|
|
Puddings, all flavors except chocolate, low calorie, regular, dry mix (USDA#44259) |
|
|
|
| Water 10g |
|
| Calories 351 |
|
| Energy 1470kj |
|
| Protein 1g |
|
| Total Fat 0g |
|
| Ash 1g |
|
| Total Carbohydrates 86g |
|
| Dietary Fiber 0g |
|
| Sugars 2g |
|
| Calcium, Ca 49mg |
|
| Iron, Fe 5mg |
|
| Magnesium, Mg 17mg |
|
| Phosphorus, P 12mg |
|
| Potassium 18mg |
|
| Sodium 1765mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 4mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 0mcg |
|
| Folic acid 0mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 0mcg_DFE |
|
| Choline, total 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 5mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 3g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 5g |
|
| 18:2 undifferentiated 5g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Puddings, all flavors except chocolate, low calorie, regular, dry mix usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Chocolate lovers will be ecstatic over this fantastic cake loaded with chocolate chunks and glazed with a chocolate caramel icing. |
|
|
|
|
|
|
|
| These bars have a hint of cherry to them for those chocolate covered cherry lovers. |
|
|
|
|
|
|
|
| Cake like cookies that are a cinch to make. |
|
|
|
|
|
|
|
| Similar to a ho-ho. These freeze perfectly, too. |
|
|
|
|
|
|
|
| This recipe contains 275 calories and 7 grams of fat.
I found that the ceasar salad dressing and red onion paired very well together and essentially "made" the dish. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
| 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. ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
Rinse strawberries thorougly to remove dirt and dust.
Allow the strawberries to dry completely. If there is any moisture left, the chocolate ... |
|
|
|
|
|
|
|
| Flavor injecting turkey not only ads flavor to the meat but also results in a moist and juicy bird. The flavoring is injected into the meat of the turkey as opposed to rubs that only season the skin. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A utensil that may also be referred to as a Marinade Injector, this tool is used to inject liquid flavorings into poultry, meat and other types of foods. Contstructed of glass, ... |
|
|
|
|
|
|
|
| A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added. Traditional chocolate syrup provides a rich chocolate flavor ... |
|
|
|
|
|
|
|
| A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness. Dark roasted barley produces a slight roasted coffee ... |
|
|
|
|
|
|
|
| A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain. The information ... |
|
|
|
|
|
|
|
| The term "dry ice" was coined in 1925. Dry ice is crystallized carbon
dioxide, the solid form of carbon dioxide. The term "dry" refers to
the fact that dry ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
