rice Puddings

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rice Puddings Food Facts

Puddings, rice, ready-to-eat food facts

USDA SR27 Database Food #19193 category sugar-candy Food Products
Measurement
measure spectrum
Amount: 1 serving 4 oz pudding cup = 113 grams
of Puddings, rice, ready-to-eat
1 data points used
Current Multiple = 1
19193
Measurement Choices:
1 serving 4 oz pudding cup   1 oz
1 can (5 oz)   1 cup
.5 cup  

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
122 kcal
 
510 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20.78 g
 
2.43 g
 
3.65 g
 
0.3 g
 
84.92 g
 
0.88 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.059 mg
 
0.17 mcg
 
1.5 mg
 
0.08 mg
 
0.031 mg
 
0.207 mg
 
0.245 mg
 
5 mcg
 
8.8 mg
 
0.2 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
107 mg
 
0.026 mg
 
0.1 mcg
 
0.12 mg
 
9 mg
 
0.087 mg
 
93 mg
 
3.6 mcg
 
141 mg
 
110 mg
 
0.49 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
13.1 g
 
8.4 g
 
9.12 g
 
0.1 g
 
0 g
 
3.88 g
 
0 g
 
0 g
 
Sugar
0.3 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.43 g
 
Fat Calories = 22.3 kcals = 18% of total
1.365 g
 
0.061 g
 
0.018 g
nmb/Ω6   0.08:1
0.236 g
Ω6/Ω3   13.11:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
21 mcg
 
21 mcg
 
Vitamin A - IU
78 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as Puddings, rice, ready-to-eat, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 20:3 n-6 Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Total Sugars should not exceed 25% of calorie intake Starch Sucrose Lactose
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Pantothenic acid is a coenzyme in fatty acid metabolism. Retinol is present in a significant amount. Fatty acids, total trans Fatty acids, total saturated Cholesterol