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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

Gordura

2.2g

of which saturates

1.5g

Carbohydrate

22g

of which sugars

14g

Fibra

2g

Proteína

3.1g

Sal

0.21g

Álcool

0g

Água

75g

Colesterol

2.4mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

21µg

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.14mg

Niacin (B3)

0.2mg

Vitamina B6

0.01mg

Vitamina B12

0µg

Ácido Fólico

7µg

Cálcio

84mg

Ferro

0.16mg

Magnésio

11mg

Phosphorus

84mg

Potássio

144mg

Sódio

85mg

Zinco

0.4mg

Copper

0.07mg

Other types of desserts

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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.

Leitura adicional e referências

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

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente