Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 283.8 | Total Fat | 18.3 g |
---|---|
Saturated Fat | 2.6 g |
Polyunsaturated Fat | 6.8 g |
Monounsaturated Fat | 1.3 g |
Cholesterol | 0.0 mg |
Sodium | 8.4 mg |
Potassium | 109.2 mg |
Total Carbohydrate | 23.3 g |
Dietary Fiber | 14.1 g |
Sugars | 8.6 g |
Protein | 13.2 g |
Vitamin A | 2.2 % | Vitamin B-12 | 6.2 % |
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Vitamin B-6 | 1.0 % |
Vitamin C | 10.6 % |
Vitamin D | 0.0 % |
Vitamin E | 2.8 % |
Calcium | 19.7 % |
Copper | 3.5 % |
Folate | 11.3 % |
Iron | 29.4 % |
Magnesium | 47.8 % |
Manganese | 6.7 % |
Niacin | 0.9 % |
Pantothenic Acid | 0.6 % |
Phosphorus | 29.5 % |
Riboflavin | 6.1 % |
Selenium | 0.9 % |
Thiamin | 21.7 % |
Zinc | 20.6 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Chia-hemp pudding (The Plan adapted)
View the full Chia-hemp pudding (The Plan adapted) Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Chia-hemp pudding (The Plan adapted)
120 calories of Bob's Red Mill - Chia seeds - 1Tbsp=13g, (26 gram(s))
113 calories of Hemp Hearts- raw shelled hemp seeds, (2 tbsp)
20 calories of Blueberries, fresh, (0.25 cup)
20 calories of Pears, fresh, (0.25 pear, medium (approx 2-1/2 per lb))
10 calories of Coconut Milk (Silk), (0.13 cup)
0 calories of Water, tap, (0.13 cup (8 fl oz))
Calories per serving of Chia-hemp pudding (The Plan adapted)
120 calories of Bob's Red Mill - Chia seeds - 1Tbsp=13g, (26 gram(s))
113 calories of Hemp Hearts- raw shelled hemp seeds, (2 tbsp)
20 calories of Blueberries, fresh, (0.25 cup)
20 calories of Pears, fresh, (0.25 pear, medium (approx 2-1/2 per lb))
10 calories of Coconut Milk (Silk), (0.13 cup)
0 calories of Water, tap, (0.13 cup (8 fl oz))
Calories in Similar Recipes
- This recipe is word for word the recipe from Sarah Britton, a holistic nutritionist that shared her recipe...
- adapted from Women's World magazine, 2/3/2014 issue