Dessert Topping, Powdered

Serving Size 3/2 oz

Nutritional Value and Analysis

Dessert Topping, Powdered with a serving size of 3/2 oz has a total of 248.11 calories with 17.17 grams of fat. The serving size is equivalent to 43 grams of food and contains 154.53 calories from fat. This item is classified as dairy and egg products foods.

This food is high in sugars and saturated fats. Dessert Topping, Powdered is a high fat food because 62.28% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Sugars 90% of DV

A serving of 43 grams of dessert topping, powdered has 90% of the recommended daily intake of sugars.

Saturated Fats 79% of DV

A serving of 43 grams of dessert topping, powdered has 79% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 3/2 oz (43 g)

Amount Per Serving
Calories 248.11 Calories from Fat 155
% Daily Value*
Total Fat 17.2g 26%
Saturated Fat 15.8g 79%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 52.5mg 2%
Total Carbohydrate 22.6g 8%
Dietary Fiber 0g 0%
Sugars 23g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.


NutrientAmountDV %
Vitamin A0 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120 µg0%
Vitamin B-60 mg0%
Vitamin C0 mg0%
Vitamin D0 IU0%
→ Vitamin D30 µg-
Vitamin E0.65 mg4%
Vitamin K4.26 µg4%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.


NutrientAmountDV %
Carbohydrate22.59 g8%
Sugars22.59 g90%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat17.17 g26%
Saturated Fats15.79 g79%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0.29 g-
→ Capric Acid0.41 g-
→ Lauric Acid6.24 g-
→ Myristic Acid2.47 g-
→ Palmitic Acid2.33 g-
→ Stearic Acid4.05 g-
Monounsaturated Fats0.26 g-
→ Palmitoleic Acid0 g-
→ Oleic Acid 0.26 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
Polyunsaturated Fats0.19 g-
→ Linolenic Acid (18:2)0.19 g-
→ Linolenic Acid (18:3)0 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein2.11 g4%
→ Alanine0.07 g-
→ Arginine0.08 g-
→ Aspartic acid0.15 g-
→ Cystine0.01 g-
→ Glutamic acid0.48 g-
→ Glycine0.04 g-
→ Histidine0.06 g7%
→ Isoleucine0.13 g10%
→ Leucine0.21 g8%
→ Lysine0.17 g7%
→ Methionine0.06 g5%
→ Phenylalanine0.11 g5%
→ Proline0.24 g-
→ Serine0.13 g-
→ Threonine0.09 g7%
→ Tryptophan0.03 g9%
→ Tyrosine0.12 g5%
→ Valine0.15 g10%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.


NutrientAmountDV %
Calcium7.31 mg1%
Copper0.05 mg6%
Iron0.01 mg0%
Magnesium3.01 mg1%
Manganese0.1 mg4%
Phosphorus31.82 mg3%
Potassium71.38 mg2%
Selenium0.26 µg0%
Sodium52.46 mg2%
Zinc0.03 mg0%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.


NutrientAmountDV %
Cholesterol0 mg0%
→ Phytosterols15.48 mg-

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.


NutrientAmountDV %
Alcohol0 g-
Ash0.5 g-
Caffeine0 mg-
Theobromine0 mg-
Water0.63 g-

Calories Burn off Time

How long would it take to burn off Dessert Topping, Powdered with 248.11calories? A brisk walk for 54 minutes, jogging for 25 minutes, or hiking for 41 minutes will help your burn off the calories in dessert topping, powdered.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less52 minutes
Dancing45 minutes
Golfing45 minutes
Hiking41 minutes
Light Gardening45 minutes
Stretching83 minutes
Walking - 3.5 mph54 minutes
Weight Training - light workout69 minutes
Aerobics31 minutes
Basketball34 minutes
Bicycling - 10 mph or more25 minutes
Running - 5 mph25 minutes
Swimming29 minutes
Walking - 4.5 mph33 minutes
Weight Training - vigorous workout34 minutes
Similar Food Items to Dessert Topping, Powdered

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium