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Instant dessert powder, made up with semi-skimmed milk

Instant dessert powder made up with semi-skimmed milk is a prepared milk-based dessert. The figures here refer to the dessert after preparation, rather than the dry powder. It provides mainly carbohydrate and fat, along with some protein. Per 100g, it contains 14g of carbohydrate, including 11g of sugars, as well as 4.4g of fat and 3.3g of protein.

The milk also contributes calcium, which helps maintain bones and teeth, and vitamin B12, which supports normal nerve function and red blood cell formation. The sugar, saturated fat and salt content are worth noting for people monitoring these in their diet. Full nutrient figures for the prepared dessert are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

107 kcal

Energy

450 kJ

Fat

4.4g

of which saturates

3.7g

Carbohydrate

14g

of which sugars

11g

Proteine

3.3g

Sale

0.57g

Alcol

0g

Acqua

74g

Colesterolo

5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

2mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.2mg

Niacin (B3)

0.1mg

Vitamina B6

0.05mg

Vitamina B12

0.8µg

Folato

7µg

Calcio

103mg

Ferro

0.1mg

Magnesio

11mg

Phosphorus

192mg

Potassio

140mg

Sodio

228mg

Zinco

0.4mg

Copper

0.04mg

Iodio

25µg

Other types of instant dessert powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Instant dessert powder, made up with skimmed milk

96 kcal

3.3g

3.2g

–

Instant dessert powder, made up with whole milk

121 kcal

3.2g

6g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Recipe as Milk Products and Eggs Supplement 12-235.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente