Puddings, chocolate, ready-to-eat
Whole food · Sweets
Photo: Wikipedia
This is a smooth, spoonable dessert made from milk, sugar, and cocoa, set into a creamy, wobbly consistency. It delivers a rich, sweet chocolate flavor with a comforting, velvety mouthfeel that melts on the tongue. Nutritionally, it's a moderate-energy treat, primarily providing quick carbohydrates from its significant sugar content.
Calorie split: 6% protein · 65% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its simple, nostalgic comfort and the satisfying combination of creamy texture with deep chocolate flavor. It's a versatile treat, enjoyed on its own, chilled, or as a base for more elaborate desserts.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (over 17g per 100g) can cause rapid blood-sugar spikes, making it less suitable for those monitoring glucose levels. To mitigate this, pair a small portion with a source of protein or healthy fat (like nuts or a piece of cheese) to slow sugar absorption, and practice strict portion control. It may also contain common allergens like milk and soy.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains some protein from its milk base.
- A convenient, pre-portioned sweet snack or dessert.
- Offers calcium and some micronutrients from dairy ingredients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'pudding' likely evolved from the British 'bodden' or 'poding,' meaning a type of sausage or entrail-filled dish, showing how far the dessert concept has traveled from its savory, meaty origins.
Full nutrition (USDA data · scales with serving)
| Water | 69.5 g |
| Energy | 142 kcal |
| Energy | 593 kj |
| Protein | 2.1 g |
| Total lipid (fat) | 4.6 g |
| Ash | 0.84 g |
| Carbohydrate, by difference | 23.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 17.2 g |
| Sucrose | 15.5 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 1.7 g |
| Maltose | 0.00 g |
| Galactose | 0.00 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 |
| Manganese, Mn | 0.12 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 |
| Pantothenic acid | 0.24 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 |
| Betaine | 0.90 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 |
| Vitamin A, IU | 46.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 1.6 mg |
| Tocopherol, delta | 0.63 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 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 15:0 | 0.00 g |
| SFA 16:0 | 0.58 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.65 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 17:1 | 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 18:3 n-3 c,c,c (ALA) | 0.00 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 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, rice, dry mix, prepared with 2% milk — USDA does not publish this profile for Puddings.
| Tryptophan | 0.04 g |
| Threonine | 0.13 g |
| Isoleucine | 0.17 g |
| Leucine | 0.27 g |
| Lysine | 0.22 g |
| Methionine | 0.07 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.14 g |
| Valine | 0.19 g |
| Arginine | 0.10 g |
| Histidine | 0.07 g |
| Alanine | 0.10 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.58 g |
| Glycine | 0.06 g |
| Proline | 0.27 g |
| Serine | 0.15 g |
FAQ
Is this the same as chocolate mousse?
No. Chocolate pudding is typically thickened with starch (like cornstarch) and has a denser, more gelatinous texture. Mousse is aerated with whipped eggs or cream, making it lighter and fluffier.
Can I use this as a pie filling?
Yes, it's a classic and easy filling for a pre-baked pie crust. Chill it thoroughly to set, and top with whipped cream before serving.
How does the nutrition compare to homemade pudding?
Ready-to-eat versions often have more added sugars and stabilizers for shelf life. Homemade pudding can be made with less sugar and higher-quality cocoa, but the base nutritional profile of milk, sugar, and starch is similar.
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.