Pudding, flavors other than chocolate,… vs. Pudding, flavors other than chocolate, NFS vs. Pudding, tapioca, made from dry mix
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.
Pudding, tapioca, made from dry mix has the most protein of the foods compared, at 1.9 g per 100g.
| Nutrient | Pudding, flavors other than chocolate,… | Pudding, flavors other than chocolate,… | Pudding, tapioca, made from dry mix |
|---|---|---|---|
| Protein | 1.4 G | 1.4 G | 1.9 G |
| Total lipid (fat) | 3.8 G | 3.8 G | 3.9 G |
| Carbohydrate, by difference | 22.6 G | 22.6 G | 21.7 G |
| Energy | 130 KCAL | 130 KCAL | 130 KCAL |
| Total Sugars | 17 G | 17 G | 14.9 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 49 MG | 49 MG | 71 MG |
| Iron, Fe | 0.09 MG | 0.09 MG | 0.11 MG |
| Potassium, K | 65 MG | 65 MG | 92 MG |
| Sodium, Na | 172 MG | 172 MG | 145 MG |
| Cholesterol | 1 MG | 1 MG | 1 MG |
| Fatty acids, total saturated | 1 G | 1 G | 0.96 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.