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Desserts, rice, with fruit, individual, chilled

This is a chilled rice pudding dessert with puréed fruit, sold in individual containers. The data cover apple, strawberry and raspberry varieties. It mainly provides carbohydrate, with smaller amounts of protein and fat. Per 100g, it contains 22g of carbohydrate, including 14g of sugars, alongside 3.1g of protein and 2.2g of fat.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The sugar figure is the total sugar content and does not distinguish between naturally occurring and added sugars. For people monitoring sugar, saturated fat or energy intake, the amount eaten affects the total consumed. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

113 kcal

Energy

480 kJ

Graisse

2.2g

of which saturates

1.5g

Carbohydrate

22g

of which sugars

14g

Fibre

2g

Protéines

3.1g

Sel

0.21g

Alcool

0g

Eau

75g

Cholestérol

2.4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

21µg

Vitamine D

0µg

Vitamine C

Trace

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.14mg

Niacin (B3)

0.2mg

Vitamine B6

0.01mg

Vitamine B12

0µg

Folate

7µg

Calcium

84mg

Fer

0.16mg

Magnésium

11mg

Phosphorus

84mg

Potassium

144mg

Sodium

85mg

Zinc

0.4mg

Copper

0.07mg

Other types of desserts

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Desserts, dairy, chocolate

214 kcal

4.3g

11g

Trace

About these figures

Values are per 100g of the food as described (7 samples, 2 brands; apple, strawberry, and raspberry. Rice pudding dessert with puréed
f ruit). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Campden and Chorleywood FRA, Nutrient analysis of yoghurts, fromage frais and chilled desserts, 1998.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine