Pudding, flavors other than chocolate, made from dry mix
Common food
Photo: Wikipedia
This is a smooth, creamy dessert made by simply mixing a flavored powder with cold milk, setting into a soft, spoonable custard. It offers a sweet, nostalgic taste with a light, wobbly texture, and is a quick, low-fat source of carbohydrates for energy.
Calorie split: 11% protein · 73% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, familiar sweetness and the sheer convenience of making a satisfying dessert in minutes. Its mild flavor makes it a versatile base for adding toppings like fruit or whipped cream.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can lead to blood-sugar spikes, making it a poor choice for those managing diabetes or watching their glycemic load. To counteract this, pair a small portion with a source of protein or healthy fat (like nuts or Greek yogurt) to slow sugar absorption. It also contains common allergens like milk and may have artificial flavors; always check the label.
Key benefits
- Quick and easy to prepare
- Low in fat content
- Provides a quick source of energy from carbohydrates
- Consistent texture and flavor every time
- Long shelf life in powdered form
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The instant pudding mix was popularized in the United States in the 1950s by Jell-O, and its thickening power comes from modified cornstarch, which sets without cooking.
Full nutrition (USDA data · scales with serving)
| Water | 74.7 g |
| Energy | 106 kcal |
| Protein | 2.8 g |
| Total lipid (fat) | 1.9 g |
| Carbohydrate, by difference | 19.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 19.4 g |
| Calcium, Ca | 107 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 264 mg |
| Zinc, Zn | 0.37 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 1.7 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.09 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 15.1 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 48.0 ug |
| Retinol | 48.0 ug |
| Carotene, beta | 4.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.03 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.18 g |
| SFA 16:0 | 0.50 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.40 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.41 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.06 g |
| PUFA 18:3 | 0.01 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 | 7.0 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
Why doesn't my instant pudding set properly?
The most common reason is using a milk substitute with low fat or protein content, like almond or skim milk. For best results, use whole or 2% dairy milk, and ensure you whisk for the full recommended time (usually 2 minutes) to fully activate the starches.
Can I make this pudding with water instead of milk?
While you can, the result will be significantly thinner, less creamy, and have a much less rich flavor. Milk provides the fat and protein needed for the proper texture and taste.
Is this pudding gluten-free?
Many brands are, but not all. The primary thickener is usually cornstarch, but you must check the label for a 'gluten-free' certification, as some mixes may be processed in facilities that handle wheat or contain additives with gluten.
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 1.06 kcal/g · 10% calories from protein · 0.0 g fiber · 19.4 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: 2.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.