Puddings, vanilla, ready-to-eat
Whole food · Sweets
Photo: Wikipedia
A smooth, creamy custard dessert with a sweet, nostalgic vanilla flavor and a silky, spoonable texture. It's a quick, comforting treat that delivers a significant energy boost primarily from carbohydrates, especially sugars.
Calorie split: 4% protein · 69% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love its classic, sweet vanilla flavor and luxuriously smooth texture, which makes it a nostalgic comfort food. Its versatility allows it to be enjoyed alone, as a topping, or as a base for other desserts.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (nearly 17g per 100g) can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes. To counteract this, pair it with a source of protein or healthy fat (like nuts or a piece of fruit) and practice strict portion control.
Key benefits
- Provides quick energy from simple carbohydrates.
- Contains small amounts of protein and fat for satiety.
- A convenient, ready-to-eat source of calories.
- Often fortified with calcium and vitamin D.
- Offers a familiar, comforting sensory experience.
🍽️ 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.
Full nutrition (USDA data · scales with serving)
| Water | 71.7 g |
| Energy | 130 kcal |
| Energy | 545 kj |
| Protein | 1.4 g |
| Total lipid (fat) | 3.8 g |
| Ash | 0.51 g |
| Carbohydrate, by difference | 22.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 17.0 g |
| Sucrose | 15.2 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 1.8 g |
| Maltose | 0.00 g |
| Galactose | 0.00 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 |
| Manganese, Mn | 0.01 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 |
| Pantothenic acid | 0.15 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 |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.30 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 1.1 mg |
| Tocopherol, delta | 0.45 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 | 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 13:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.51 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.47 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 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 18:3 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 vanilla pudding the same as custard?
They are very similar. Both are egg-thickened dairy desserts. The main difference is that pudding typically uses cornstarch as a thickener in addition to or instead of eggs, making it more stable and less delicate than a true custard.
Can I use this as a base for other desserts?
Absolutely. Its neutral sweetness and creamy texture make it an excellent base for trifles, fruit parfaits, or as a filling for cream puffs and cakes.
Why is it so high in sugar?
The sugar is a primary ingredient for both sweetness and texture, contributing to its smooth mouthfeel and acting as a preservative in ready-to-eat products. It's a concentrated source of quick energy.
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.