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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

Energía

113 kcal

Energía

480 kJ

Grasa

2.2g

of which saturates

1.5g

Carbohydrate

22g

of which sugars

14g

Fibra

2g

Proteína

3.1g

Sal

0.21g

Alcohol

0g

Agua

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

Vitamin B6

0.01mg

Vitamina B12

0µg

Ácido fólico

7µg

Calcio

84mg

Hierro

0.16mg

Magnesio

11mg

Phosphorus

84mg

Potasio

144mg

Sodio

85mg

Zinc

0.4mg

Cobre

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These figures come from an older part of the dataset that is no longer updated.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

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente