Pudding, flavors other than chocolate, NFS
Common food
Photo: Wikipedia
This is a smooth, creamy, set dessert made from a starch-thickened milk or cream base, flavored with vanilla, caramel, fruit, or other non-chocolate essences. Its texture is silky and spoonable, offering a gentle, sweet comfort without the intensity of chocolate. Nutritionally, it's a moderate-energy treat primarily composed of simple carbohydrates from sugar and starch.
Calorie split: 4% protein · 69% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting simplicity and the way its mild, sweet canvas can be dressed up with fruit, spices, or a crunchy topping. Its cool, smooth texture makes it a universally soothing treat, often associated with childhood and home cooking.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content can lead to rapid blood-sugar spikes, making it a less ideal choice for those managing diabetes or seeking sustained energy. To counteract this, pair a small portion with a source of protein or healthy fat (like nuts or a dollop of Greek yogurt) to slow sugar absorption. Those with lactose intolerance or a milk allergy should also be cautious.
Key benefits
- Provides quick energy from carbohydrates
- Contains calcium from its milk base
- Offers a low-fiber, easily digestible option
- Can be a vehicle for added flavors and toppings
- Serves as a mild, comforting dessert
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'pudding' originally referred to a savory, sausage-like dish in medieval England, not a sweet dessert; the sweet, creamy connotation we know today developed much later.
Full nutrition (USDA data · scales with serving)
| Water | 71.7 g |
| Energy | 130 kcal |
| Protein | 1.4 g |
| Total lipid (fat) | 3.8 g |
| Carbohydrate, by difference | 22.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 17.0 g |
| Calcium, Ca | 49.0 mg |
| Iron, Fe | 0.09 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 41.0 mg |
| Potassium, K | 65.0 mg |
| Sodium, Na | 172 mg |
| Zinc, Zn | 0.16 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.06 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 6.2 mg |
| Vitamin B-12 | 0.15 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.30 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 | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.01 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 | 0.51 g |
| SFA 18:0 | 0.47 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.09 g |
| PUFA 18:2 | 0.09 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
What's the difference between pudding and custard?
Pudding is typically thickened with starch (like cornstarch or flour), while custard is thickened primarily with egg yolks, giving it a richer, more delicate texture.
Can I make this dairy-free?
Yes, many recipes can be adapted using plant-based milks like almond, soy, or coconut milk, though the texture and richness may vary slightly.
Why does my homemade pudding sometimes form a skin?
A skin forms when the surface is exposed to air as it cools. To prevent it, press plastic wrap directly onto the surface of the pudding before refrigerating.
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 1.30 kcal/g · 4% calories from protein · 0.0 g fiber · 17.0 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: 2.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.