Nutrition: Frozen Desserts, Gelatin, and Pudding

Following is a breakdown of the fat, saturated fat, cholesterol, calories from fat, sodium, and total calories in frozen desserts and gelatin.

Product
(1/2 cup, unless noted otherwise)
Saturated Fats (Grams) Cholesterol (mgs) Total Fat* (grams) Calories from Fat** (%) Total Calories Sodium (mg)

Frozen desserts

Ice pop/bar (1 pop) 0.0 0 0.0 0 55 9
Fruit ice/Italian ice 0.0 0 0.0 0 124 0
Sorbet, lemon 0.1 0 0.3 2 125 18
Frozen fudge bar, (1 bar) 0.1 1 0.2 2 98 124
Frozen yogurt, fruit or vanilla, nonfat 0.1 2 0.2 2 82 39
Frozen yogurt, fruit or vanilla, lowfat 0.7 4 1.1 10 99 57
Frozen dairy dessert; less than 3% fat 0.9 4 1.4 11 116 25
Sherbert, orange 1.1 5 1.9 13 132 44
Ice milk, vanilla, soft serve 1.5 10 2.3 19 111 62
Ice milk, vanilla, hard 1.8 9 2.8 27 92 56
Frozen yogurt, whole milk, fruit or vanilla 2.1 10 3.2 25 115 55
Pudding pop, chocolate (1 pop) 2.5 1 2.2 28 72 77
Ice cream, vanilla, regular 4.5 29 7.3 50 132 53
Ice cream, french vanilla, soft serve 6.4 45 12.0 61 178 41
Ice cream, vanilla, rich; 16% fat 7.4 45 12.0 61 178 41
Ice cream, chocolate, premium; 23% fat 9.1 98 15.3 64 216 33

Gelatin & Pudding

Gelatin, made with water 0.0 0 0.0 0 80 57
Chocolate pudding, ready to eat (5 oz. package) 1.0 5 5.7 27 189 183

* Total fat =  saturated fat plus monounsaturated fat plus polyunsaturated fat.

** Percent calories from fat = (total fat calories/total calories) X 100
Total fat calories = total fat in grams X 9
Each gram of fat = 9 calories

oz. = ounces
N/A = not available


Sources:

Composition of Foods: Dairy and Egg Products -- Raw, Processed, Prepared -- Agricultural Handbook 8-18. U.S. Department of Agriculture, Human Nutrition Information Service. November 1976; 1989-1991 supplements.

Composition of Foods: Baked Products -- Raw, Processed, Prepared -- Agricultural Handbook 8- 18. U.S. Department of Agriculture, Human Nutrition Information Service. Revised August 1992. 

Composition of Foods: Snacks and Sweets -- Raw, Processed, Prepared -- Agricultural Handbook 8- 19. U.S. Department of Agriculture, Human Nutrition Information Service. Revised August 1991. 

Composition of Foods: Fast Foods -- Raw, Processed, Prepared -- Agricultural Handbook 8-21. U.S. Department of Agriculture, Human Nutrition Information Service. Revised September 1988. 

Minnesota Nutrition Data System (NDS) software, developed by the Nutrition Coordinating Center, University of Minnesota, Minneapolis, MN. Food Database version 5A; Nutrient Database version 20.


Last Editorial Review: 5/22/2003