Ir al contenido principal

Instant dessert powder, made up with semi-skimmed milk

Instant dessert powder made up with semi-skimmed milk is a prepared milk-based dessert. The figures here refer to the dessert after preparation, rather than the dry powder. It provides mainly carbohydrate and fat, along with some protein. Per 100g, it contains 14g of carbohydrate, including 11g of sugars, as well as 4.4g of fat and 3.3g of protein.

The milk also contributes calcium, which helps maintain bones and teeth, and vitamin B12, which supports normal nerve function and red blood cell formation. The sugar, saturated fat and salt content are worth noting for people monitoring these in their diet. Full nutrient figures for the prepared dessert are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

107 kcal

Energía

450 kJ

Grasa

4.4g

of which saturates

3.7g

Carbohydrate

14g

of which sugars

11g

Proteína

3.3g

Sal

0.57g

Alcohol

0g

Agua

74g

Colesterol

5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

2mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.2mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

0.8µg

Ácido fólico

7µg

Calcio

103mg

Hierro

0.1mg

Magnesio

11mg

Phosphorus

192mg

Potasio

140mg

Sodio

228mg

Zinc

0.4mg

Cobre

0.04mg

Iodine

25µg

Other types of instant dessert powder

Alimentos

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 whole milk

121 kcal

3.2g

6g

–

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.

These figures come from an older part of the dataset that is no longer updated. Original source: Recipe as Milk Products and Eggs Supplement 12-235.

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