Egg custards, dry mix, prepared with whole milk

122 calories in 100 g

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Egg custards, dry mix, prepared with whole milk Suggest a better name
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Total Calories:122 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.22 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:58% carbohydrates; 29% fats; 13% proteins
Fats:4 g (36 calories, 4% by weight)
Carbohydrates:17.60 g (70 calories, 18% by weight)
Proteins:3.99 g (16 calories, 4% by weight)
Alcohol:~
Water:73.45 g (73% by weight)
Fat Composition:59% saturated; 32% monounsaturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:51 mg
Caffeine:~
Serving Sizes: 100 g
Food Group:Sweets
USDA #:19170
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Vitamin A:182 IU
Retinol:52 mcg
Retinol Activity Equivalent:52 mcg
α-Carotene:~
β-Carotene:6 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:220 mcg
Vitamin B-3:130 mcg
Vitamin B-5:690 mcg
Vitamin B-6:60 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.52 mcg
Added Vitamin B-12:~
Choline:11.80 mg
Vitamin C:100 mcg
Vitamin D:47
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.20 mcg
Vitamin D (D2 + D3):1.20 mcg
Vitamin E:60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.20 mcg
Calcium (Ca):0.14 g
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):340 mcg
Magnesium (Mg):16 mg
Manganese (Mn):7 mcg
Phosphorus (P):0.13 g
Potassium (K):0.21 g
Selenium (Se):6 mcg
Sodium (Na):84 mg
Zinc (Zn):510 mcg
Cholesterol:51 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.60 g
Dietary Fiber:~
Sugars Total:4.82 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:4.63 g
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.99 g
Essential amino acids
Phenylalanine:0.17 g
Leucine:0.33 g
Methionine:90 mg
Lysine:0.21 g
Isoleucine:0.20 g
Valine:0.23 g
Threonine:0.19 g
Tryptophan:80 mg
Histidine:90 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.32 g
Betaine:600 mcg
Cystine:30 mg
Glutamic acid:0.74 g
Glycine:90 mg
Hydroxyproline:~
Proline:0.36 g
Serine:0.17 g
Tyrosine:0.17 g
Fats Total:4 g
Saturated fatty acids:2.03 g
Monounsaturated fatty acids:1.12 g
Polyunsaturated fatty acids:0.31 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:70 mg
Hexanoic/Caproic [6:0]:70 mg
Octanoic/Caprylic [8:0]:60 mg
Decanoic/Capric [10:0]:70 mg
Dodecanoic/Lauric [12:0]:70 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.28 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.98 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.41 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]:1.09 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 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]:10 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]:3 mg
Ash:0.97 g
Caffeine:~
Theobromine:~
Product Type:Egg
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_2I1
Did you know?...A genetically engineered cross between broccoli and cauliflower, the brocciflower, was first cultivated in Europe around 1988. Its very pale green heads are densely packed like cauliflower but has the flavour of broccoli.
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