Puddings, rice, ready-to-eat

117 calories in 1 serving 3.5 oz shelf stable

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Calories in Puddings, rice, ready-to-eat
Puddings, rice, ready-to-eat Suggest a better name
117 calories in 1 serving 3.5 oz shelf stable
1 serving 3.5 oz shelf stable = 99g ≈ 0.218lb ≈ 3.49oz
1.18 calories / gram
2 Weight Watchers points
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Calorie Sources:67% carbohydrates; 21% fats; 12% proteins
Fats:2.62 g (24 calories, 3% by weight)
Carbohydrates:19.21 g (77 calories, 19% by weight)
Proteins:3.49 g (14 calories, 4% by weight)
Alcohol:~
Water:72.61 g (73% by weight)
Fat Composition:76% saturated; 19% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:0.89 g (1% by weight)
Cholesterol:17.82 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 serving 4 oz refrigerated
1 serving 3.5 oz shelf stable
Food Group:Sweets
USDA #:19193
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Calories in Puffed Rice
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Vitamin A:78 IU
Retinol:21.78 mcg
Retinol Activity Equivalent:21.78 mcg
α-Carotene:~
β-Carotene:3.96 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:8.91 mcg
Vitamin B-1:9.90 mcg
Vitamin B-2:69.30 mcg
Vitamin B-3:158.40 mcg
Vitamin B-5:346.50 mcg
Vitamin B-6:39.60 mcg
Vitamin B-9:3.96 mcg
Food folate:3.96 mcg
Dietary Folate Equivalent:3.96 mcg
Folic acid:~
Vitamin B-12:0.18 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:69.30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.20 mcg
Calcium (Ca):51.48 mg
Copper (Cu):19.80 mcg
Fluoride (F):~
Iron (Fe):108.90 mcg
Magnesium (Mg):7.92 mg
Manganese (Mn):118.80 mcg
Phosphorus (P):67.32 mg
Potassium (K):59.40 mg
Selenium (Se):4.75 mcg
Sodium (Na):0.12 g
Zinc (Zn):485.10 mcg
Cholesterol:17.82 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:19.21 g
Dietary Fiber:0.89 g
Sugars Total:13.97 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.49 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:2.62 g
Saturated fatty acids:1.74 g
Monounsaturated fatty acids:0.43 g
Polyunsaturated fatty acids:0.12 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:59.40 mg
Hexanoic/Caproic [6:0]:59.40 mg
Octanoic/Caprylic [8:0]:59.40 mg
Decanoic/Capric [10:0]:59.40 mg
Dodecanoic/Lauric [12:0]:59.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.26 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.81 g
Heptadecanoic/Margaric [17:0]:990 mcg
Octadecanoic/Stearic [18:0]:0.34 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]:4.95 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:79.20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:29.70 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]:1.98 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]:990 mcg
Ash:0.79 g
Caffeine:~
Theobromine:~
Product Type:Puddings
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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