United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11656, Corn pudding, home prepared a 
heading Nutrient Unit
Value per 100 g

cup 250g

cup (#6 scoop) 167g
Proximates Water g 72.33 180.82 120.79
Proximates Energy kcal 131 328 219
Proximates Protein g 4.42 11.05 7.38
Proximates Total lipid (fat) g 5.04 12.60 8.42
Proximates Carbohydrate, by difference g 16.97 42.42 28.34
Proximates Fiber, total dietary g 1.2 3.0 2.0
Proximates Sugars, total g 6.59 16.48 11.01
Minerals Calcium, Ca mg 39 98 65
Minerals Iron, Fe mg 0.53 1.32 0.89
Minerals Magnesium, Mg mg 15 38 25
Minerals Phosphorus, P mg 90 225 150
Minerals Potassium, K mg 176 440 294
Minerals Sodium, Na mg 282 705 471
Minerals Zinc, Zn mg 0.48 1.20 0.80
Vitamins Vitamin C, total ascorbic acid mg 3.7 9.2 6.2
Vitamins Thiamin mg 0.069 0.172 0.115
Vitamins Riboflavin mg 0.154 0.385 0.257
Vitamins Niacin mg 1.033 2.582 1.725
Vitamins Vitamin B-6 mg 0.127 0.318 0.212
Vitamins Folate, DFE µg 29 72 48
Vitamins Vitamin B-12 µg 0.31 0.78 0.52
Vitamins Vitamin A, RAE µg 57 142 95
Vitamins Vitamin A, IU IU 296 740 494
Vitamins Vitamin E (alpha-tocopherol) mg 0.27 0.68 0.45
Vitamins Vitamin D (D2 + D3) µg 0.5 1.2 0.8
Vitamins Vitamin D IU 22 55 37
Vitamins Vitamin K (phylloquinone) µg 0.5 1.2 0.8
Lipids Fatty acids, total saturated g 2.451 6.128 4.093
Lipids Fatty acids, total monounsaturated g 1.499 3.748 2.503
Lipids Fatty acids, total polyunsaturated g 0.550 1.375 0.919
Lipids Fatty acids, total trans g 0.093 0.232 0.155
Lipids Cholesterol mg 72 180 120
Other Caffeine mg 0 0 0

Footnotes

a  Recipe: Yellow corn, 55%; whole milk, 23%; egg, 14%; sugar, 4%; butter, 3%; salt, 1%; and pepper.