Egg custards, dry mix

86 calories in 1 portion, amount to make 1/2 cup

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Total Calories:86 calories in 1 portion, amount to make 1/2 cup
Serving Weight:1 portion, amount to make 1/2 cup = 21g ≈ 0.046lb ≈ 0.74oz
Caloric Density:4.10 calories / gram
Weight Watchers Counter:2 Weight Watchers points
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Calorie Sources:79% carbohydrates; 14% fats; 7% proteins
Fats:1.34 g (12 calories, 6% by weight)
Carbohydrates:17.39 g (68 calories, 83% by weight)
Proteins:1.45 g (6 calories, 7% by weight)
Water:0.36 g (2% by weight)
Fat Composition:45% monounsaturated; 38% saturated; 16% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:54.18 mg
Serving Sizes: 100 g
1 package (3 oz)
1 portion, amount to make 1/2 cup
Food Group:Sweets
USDA #:19169
Related Foods: Calories in Chicken Egg Roll
Calories in Egg Custard
Calories in Egg Custard Pie
Calories in Egg Substitute
Calories in Frozen Egg Whites
Calories in Poached Egg
Calories in Scrambled Eggs
Calories in Vegetable Egg Roll
Vitamin A:46 IU
Retinol:13.23 mcg
Retinol Activity Equivalent:13.23 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:29.40 mcg
Vitamin B-2:86.10 mcg
Vitamin B-3:67.20 mcg
Vitamin B-5:468.30 mcg
Vitamin B-6:44.10 mcg
Vitamin B-9:6.30 mcg
Food folate:6.30 mcg
Dietary Folate Equivalent:6.30 mcg
Folic acid:~
Vitamin B-12:0.25 mcg
Added Vitamin B-12:~
Vitamin C:84 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
Vitamin K:~
Calcium (Ca):47.88 mg
Copper (Cu):8.40 mcg
Fluoride (F):~
Iron (Fe):405.30 mcg
Magnesium (Mg):9.45 mg
Manganese (Mn):4.20 mcg
Phosphorus (P):69.72 mg
Potassium (K):0.11 g
Selenium (Se):3.49 mcg
Sodium (Na):59 mg
Zinc (Zn):220.50 mcg
Cholesterol:54.18 mg
Carbohydrates Total:17.39 g
Dietary Fiber:~
Sugars Total:~
Proteins Total:1.45 g
Essential amino acids
Phenylalanine:54.60 mg
Leucine:0.13 g
Methionine:31.50 mg
Lysine:0.12 g
Isoleucine:75.60 mg
Valine:79.80 mg
Threonine:84 mg
Tryptophan:18.90 mg
Histidine:31.50 mg
Arginine:75.60 mg
Non-essential amino acids
Alanine:71.40 mg
Aspartic acid:0.14 g
Cystine:27.30 mg
Glutamic acid:0.22 g
Glycine:37.80 mg
Proline:73.50 mg
Serine:98.70 mg
Tyrosine:52.50 mg
Fats Total:1.34 g
Saturated fatty acids:0.43 g
Monounsaturated fatty acids:0.50 g
Polyunsaturated fatty acids:0.18 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2.10 mg
Hexanoic/Caproic [6:0]:2.10 mg
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:2.10 mg
Dodecanoic/Lauric [12:0]:2.10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.30 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:39.90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.46 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.20 mg
[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]:18.90 mg
[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]:4.20 mg
Ash:0.46 g
Product Type:Egg
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...In 1996, each American consumed an average of 77 pounds more of commercially grown vegetables than in 1970, 63 pounds more grain products, 54 pounds more fruits, 32 pounds more poultry, 10 gallons more milk lower in fat than whole milk, 20.5 pounds less red meat, 73 fewer eggs, and 17 gallons less whole milk.
Related: Egg Custard
Egg custards, dry mix, prepared with whole milk
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