Custard vs. Pudding, flavors other than chocolate, made from… vs. Pudding, rice
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Custard has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | Custard | Pudding, flavors other than chocolate,… | Pudding, rice |
|---|---|---|---|
| Protein | 5.1 G | 2.8 G | 3.2 G |
| Total lipid (fat) | 3.6 G | 1.9 G | 2.1 G |
| Carbohydrate, by difference | 11 G | 19.4 G | 18.4 G |
| Energy | 97 KCAL | 106 KCAL | 108 KCAL |
| Total Sugars | 10.9 G | 19.4 G | 11.6 G |
| Fiber, total dietary | 0 G | 0 G | 0.3 G |
| Calcium, Ca | 117 MG | 107 MG | 95 MG |
| Iron, Fe | 0.3 MG | 0 MG | 0.11 MG |
| Potassium, K | 158 MG | 132 MG | 125 MG |
| Sodium, Na | 84 MG | 264 MG | 97 MG |
| Cholesterol | 80 MG | 7 MG | 12 MG |
| Fatty acids, total saturated | 1.6 G | 1.1 G | 1.2 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.