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Instant dessert powder, made up with whole milk

Instant dessert powder made up with whole milk is a milk-based dessert prepared by mixing the powder with milk. It provides carbohydrate, fat and some protein, as well as calcium. Per 100g, the prepared dessert contains 14g of carbohydrate, including 11g of sugars, along with 4.7g of saturated fat and 102mg of calcium.

Calcium helps maintain bones and teeth, while protein supports the growth and repair of body tissues. The sugar figure includes sugars naturally present in milk as well as any added sugars. The saturated fat and sugar content are worth noting for people monitoring these in their diet. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

121 kcal

Energy

508 kJ

Graisse

6g

of which saturates

4.7g

Carbohydrate

14g

of which sugars

11g

Protéines

3.2g

Sel

0.57g

Alcool

0g

Eau

72g

Cholestérol

10mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine C

2mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.1mg

Vitamine B6

0.05mg

Vitamine B12

0.8µg

Folate

6µg

Calcium

102mg

Fer

0.1mg

Magnésium

11mg

Phosphorus

194mg

Potassium

141mg

Sodium

228mg

Zinc

0.5mg

Copper

0.04mg

Iodine

26µg

Other types of instant dessert powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Instant dessert powder, made up with skimmed milk

96 kcal

3.3g

3.2g

–

Instant dessert powder, made up with semi-skimmed milk

107 kcal

3.3g

4.4g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

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