Pudding, chocolate, made from dry mix, sugar free

USDA data , USDA FoodData Central (U.S. public domain). See data sources.First published Oct 2024 Last updated 18 Dec 2025 Compare with…

Per 100 g, Pudding, chocolate, made from dry mix, sugar free provides 76 calories, 10.5 g carbohydrate, 3.5 g protein and 0.5 g fibre.

100 gper serving
= 76 kcal
× 100 g = 100 g
76kcal 4% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
58%Nutrient scoreNutrient ScoreThe share of this food's 24 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.24 available of 33 total nutrients with a Daily Value24of33
Protein3.5g18% kcal
Carbs10.5g56% kcal
Fat2.2g26% kcal
Fiber 0.5g
Water82.4g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

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Protein and Amino Acids

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Pudding, chocolate, made from dry mix, sugar free: calories by amount

  • 100 g76 kcal
  • 150 g114 kcal
  • 200 g152 kcal
  • 250 g190 kcal

Pudding, chocolate, made from dry mix, sugar free: key facts

How many calories are in Pudding, chocolate, made from dry mix, sugar free?
Pudding, chocolate, made from dry mix, sugar free has 76 calories per 100 g.
How much protein is in Pudding, chocolate, made from dry mix, sugar free?
Pudding, chocolate, made from dry mix, sugar free provides 3.5 g of protein per 100 g.
How many carbs are in Pudding, chocolate, made from dry mix, sugar free?
Pudding, chocolate, made from dry mix, sugar free contains 10.5 g of carbohydrate per 100 g, including 0.5 g of fibre.
How much fat is in Pudding, chocolate, made from dry mix, sugar free?
Pudding, chocolate, made from dry mix, sugar free has 2.2 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).