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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

Energía

121 kcal

Energía

508 kJ

Grasa

6g

of which saturates

4.7g

Carbohydrate

14g

of which sugars

11g

Proteína

3.2g

Sal

0.57g

Alcohol

0g

Agua

72g

Colesterol

10mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

2mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

0.8µg

Ácido fólico

6µg

Calcio

102mg

Hierro

0.1mg

Magnesio

11mg

Phosphorus

194mg

Potasio

141mg

Sodio

228mg

Zinc

0.5mg

Cobre

0.04mg

Iodine

26µg

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 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.

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