Cake, carrot, dry mix, pudding-type

415 calories in 100 g

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Calories in Cake, carrot, dry mix, pudding-type
Cake, carrot, dry mix, pudding-type Suggest a better name
415 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.15 calories / gram
9 Weight Watchers points
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Calorie Sources:74% carbohydrates; 21% fats; 5% proteins
Fats:9.80 g (86 calories, 10% by weight)
Carbohydrates:79.20 g (309 calories, 79% by weight)
Proteins:5.10 g (20 calories, 5% by weight)
Alcohol:~
Water:3.60 g (4% by weight)
Fat Composition:44% monounsaturated; 40% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 package (18 oz)
Food Group:Baked Products
USDA #:18092
Related Foods: Calories in Blueberry Pancakes
Calories in Cake
Calories in Carrots
Cheesecake prepared from mix, no-bake type
Calories in Cherry Fudge Cake
Calories in Dehydrated Carrots
Calories in Pudding
Calories in Trail Mix
Vitamin A:1930 IU
Retinol:~
Retinol Activity Equivalent:97 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:260 mcg
Vitamin B-2:170 mcg
Vitamin B-3:2.20 mg
Vitamin B-5:290 mcg
Vitamin B-6:70 mcg
Vitamin B-9:67 mcg
Food folate:14 mcg
Dietary Folate Equivalent:104 mcg
Folic acid:53 mcg
Vitamin B-12:0.04 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.20 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.17 g
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):1.80 mg
Magnesium (Mg):8 mg
Manganese (Mn):520 mcg
Phosphorus (P):0.25 g
Potassium (K):0.17 g
Selenium (Se):14.90 mcg
Sodium (Na):0.57 g
Zinc (Zn):200 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:79.20 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.10 g
Essential amino acids
Phenylalanine:0.23 g
Leucine:0.33 g
Methionine:80 mg
Lysine:0.14 g
Isoleucine:0.18 g
Valine:0.21 g
Threonine:0.14 g
Tryptophan:60 mg
Histidine:0.10 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.18 g
Aspartic acid:0.28 g
Betaine:~
Cystine:90 mg
Glutamic acid:1.54 g
Glycine:0.17 g
Hydroxyproline:~
Proline:0.51 g
Serine:0.24 g
Tyrosine:0.15 g
Fats Total:9.80 g
Saturated fatty acids:1.47 g
Monounsaturated fatty acids:4.03 g
Polyunsaturated fatty acids:3.70 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.98 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.47 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.98 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.43 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.25 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.40 g
Caffeine:~
Theobromine:~
Product Type:Cake
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1mS
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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