Cake, pudding-type
Cake, pudding-type, carrot, dry mix
Category: Baked Products
100g of Cake, pudding-type contains 415 kcal calories, 5.1g protein, and 14.9µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories415kcal
Protein5.1g
Carbohydrates79.2g
Total fat9.8g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 415 kcal | 21% |
| Protein | 5.1 g | 10% |
| Carbohydrates | 79.2 g | 29% |
| Total fat | 9.8 g | 13% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 567 mg | 25% |
| Potassium | 169 mg | 4% |
| Calcium | 172 mg | 13% |
| Magnesium | 8 mg | 2% |
| Phosphorus | 247 mg | 20% |
| Iron | 1.8 mg | 10% |
| Zinc | 0.2 mg | 2% |
| Copper | 0.05 mg | 6% |
| Manganese | 0.53 mg | 23% |
| Selenium | 14.9 µg | 27% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 1.47 g | 7% |
| Monounsaturated fat | 4.04 g | — |
| Polyunsaturated fat | 3.7 g | — |
| Cholesterol | 0 mg | 0% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 97 µg | 11% |
| Retinol | 0 µg | — |
| Vitamin C | 1.2 mg | 1% |
| Thiamin (B1) | 0.27 mg | 22% |
| Riboflavin (B2) | 0.17 mg | 13% |
| Niacin (B3) | 2.21 mg | 14% |
| Pantothenic acid (B5) | 0.29 mg | 6% |
| Vitamin B6 | 0.08 mg | 5% |
| Folate (B9) | 67 µg | 17% |
| Vitamin B12 | 0.04 µg | 2% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.14 g | — |
| Leucine | 0.34 g | — |
| Isoleucine | 0.19 g | — |
| Valine | 0.21 g | — |
| Threonine | 0.15 g | — |
| Methionine | 0.08 g | — |
| Phenylalanine | 0.24 g | — |
| Tryptophan | 0.06 g | — |
| Histidine | 0.11 g | — |
| Arginine | 0.2 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 3.6 g | — |
Household serving sizes
g- oz
- 28 g
- package (18 oz)
- 510 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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