Pudding, chocolate, ready-to-eat
Common food
Photo: Wikipedia
This is a smooth, ready-to-eat chocolate pudding, offering a rich, creamy texture and a deep cocoa flavor. It's a classic comfort dessert, providing a quick energy boost with 23g of carbohydrates per 100g.
Calorie split: 6% protein · 65% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its velvety, smooth mouthfeel and the comforting, nostalgic taste of chocolate. It's a versatile base that pairs well with fruits, cookies, or whipped cream.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (17.17g per 100g) can cause rapid blood-sugar spikes, making it a concern for diabetics or those monitoring sugar intake. To counteract this, pair a small portion with a source of protein or healthy fat (like nuts or Greek yogurt) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates.
- Provides a small amount of protein (2.09g per 100g).
- Convenient, no-preparation dessert or snack.
- Contains calcium, often from milk ingredients.
- A familiar, comforting treat for all ages.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'pudding' originally referred to a savory sausage-like dish in medieval England, and the sweet, custard-like dessert we know today is a much later evolution.
Full nutrition (USDA data · scales with serving)
| Water | 69.5 g |
| Energy | 142 kcal |
| Protein | 2.1 g |
| Total lipid (fat) | 4.6 g |
| Carbohydrate, by difference | 23.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 17.2 g |
| Calcium, Ca | 51.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 56.0 mg |
| Potassium, K | 184 mg |
| Sodium, Na | 152 mg |
| Zinc, Zn | 0.34 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.12 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 9.5 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.60 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 2.0 mg |
| Theobromine | 70.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.58 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.10 g |
| PUFA 18:2 | 0.10 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 1.0 mg |
Amino acid profile (per 100g)
Estimated from Puddings, banana, dry mix, regular, with added oil — USDA does not publish this profile for Pudding.
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.01 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.01 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
Is chocolate pudding a good source of protein?
It provides a modest amount (about 2g per 100g), primarily from milk ingredients, but it is not considered a significant protein source.
Why is ready-to-eat pudding high in sugar?
Sugar is a key ingredient for both sweetness and texture, helping to create the smooth, creamy consistency and extending shelf life.
Can I use this pudding as a baking ingredient?
Yes, it's commonly used as a filling for pies, layered in trifles, or mixed into cake batters to add moisture and chocolate flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.42 kcal/g · 6% calories from protein · 0.0 g fiber · 17.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.83 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.