Rice Pudding Nutrition Facts

413 calories in 1 serving

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Calories in Rice Pudding
Restaurant, Latino, arroz con leche (rice pudding)
413 calories in 1 serving
1 serving = 283g ≈ 0.624lb ≈ 9.98oz
1.46 calories / gram
9 Weight Watchers points
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Calorie Sources:68% carbohydrates; 23% fats; 9% proteins
Fats:10.44 g (94 calories, 4% by weight)
Carbohydrates:70.52 g (282 calories, 25% by weight)
Proteins:9.06 g (36 calories, 3% by weight)
Water:190.71 g (67% by weight)
Fat Composition:57% saturated; 30% monounsaturated; 13% polyunsaturated
Trans Fat :0.40 g
Dietary Fiber:1.41 g (1% by weight)
Cholesterol:22.64 mg
Serving Sizes: 100 g
1 serving
1 cup
Food Group:Restaurant Foods
USDA #:36404
Related Foods: Calories in Fried Rice
Calories in Puffed Rice
Calories in Rice Bran
Calories in Rice Flour
Calories in Rice Noodles
Rice, brown, long-grain, cooked
Rice, white, glutinous, cooked
Calories in Wild Rice
Vitamin A:~ IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:56.60 mcg
Vitamin B-2:254.70 mcg
Vitamin B-3:877.30 mcg
Vitamin B-5:1.50 mg
Vitamin B-6:56.60 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.23 mcg
Added Vitamin B-12:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:594.30 mcg
Added α-Tocopherol:~
δ-Tocopherol:1.33 mg
γ-Tocopherol:3.79 mg
Vitamin K:~
Calcium (Ca):0.25 g
Copper (Cu):84.90 mcg
Fluoride (F):~
Iron (Fe):650.90 mcg
Magnesium (Mg):31.13 mg
Manganese (Mn):339.60 mcg
Phosphorus (P):0.23 g
Potassium (K):0.40 g
Selenium (Se):10.47 mcg
Sodium (Na):0.30 g
Zinc (Zn):1.41 mg
Cholesterol:22.64 mg
Carbohydrates Total:70.52 g
Dietary Fiber:1.41 g
Sugars Total:43.19 g
Fructose:2.07 g
Glucose/Dextrose:1.25 g
Lactose:10.24 g
Sucrose:29.63 g
Starch:24.42 g
Proteins Total:9.06 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.79 g
Methionine:0.20 g
Lysine:0.93 g
Isoleucine:0.42 g
Valine:0.54 g
Threonine:0.34 g
Tryptophan:0.23 g
Histidine:0.28 g
Arginine:0.45 g
Non-essential amino acids
Alanine:0.37 g
Aspartic acid:0.71 g
Cystine:0.11 g
Glutamic acid:1.78 g
Glycine:0.23 g
Proline:0.82 g
Serine:0.42 g
Tyrosine:0.42 g
Fats Total:10.44 g
Saturated fatty acids:5.35 g
Monounsaturated fatty acids:2.86 g
Polyunsaturated fatty acids:1.25 g
Trans fatty acids:0.40 g
Trans-monoenoic:0.31 g
Trans-polyenoic:56.60 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:0.11 g
Hexanoic/Caproic [6:0]:84.90 mg
Octanoic/Caprylic [8:0]:84.90 mg
Decanoic/Capric [10:0]:0.20 g
Dodecanoic/Lauric [12:0]:0.45 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.68 g
Pentadecanoic [15:0]:56.60 mg
Hexadecanoic/Palmitic [16:0]:2.58 g
Heptadecanoic/Margaric [17:0]:28.30 mg
Octadecanoic/Stearic [18:0]:0.93 g
Eicosanoic/Arachidic [20:0]:19.81 mg
Docosanoic/Behenic [22:0]:8.49 mg
Tetracosanoic/Lignoceric [24:0]:5.66 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:28.30 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.11 g
[16:1 cis]:84.90 mg
[16:1 trans]:19.81 mg
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.69 g
[18:1 cis]:2.38 g
[18:1 trans]:0.28 g
Eicosenoic/Gadoleic [20:1]:22.64 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.10 g
[18:2 CLAs]:28.30 mg
[18:2 i]:~
[18:2 Ω-6 c,c]:0.99 g
[18:2 t,~]:56.60 mg
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:84.90 mg
[18:3 Ω-3 c,c,c]:84.90 mg
[18:3 Ω-6 c,c,c]:2.83 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:2.83 mg
Eicosatrienoic [20:3]:8.49 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:8.49 mg
Eicosatetraenoic/Arachidonic [20:4]:8.49 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:2.83 mg
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:5.66 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.24 g
Product Type:Rice
Weight Watchers Points:9 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?...To prevent losses of natural vitamins in food try to cook vegetables in water do it in little amount of it, which can be used for sauces or soups.
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