Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories | 437.7 | Total Fat | 28.1 g |
---|---|
Saturated Fat | 13.5 g |
Polyunsaturated Fat | 0.3 g |
Monounsaturated Fat | 0.1 g |
Cholesterol | 0.0 mg |
Sodium | 21.9 mg |
Potassium | 288.5 mg |
Total Carbohydrate | 45.2 g |
Dietary Fiber | 18.5 g |
Sugars | 25.5 g |
Protein | 10.9 g |
Vitamin A | 0.8 % | Vitamin B-12 | 0.0 % |
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Vitamin B-6 | 4.6 % |
Vitamin C | 143.6 % |
Vitamin D | 0.0 % |
Vitamin E | 1.1 % |
Calcium | 20.1 % |
Copper | 3.9 % |
Folate | 6.8 % |
Iron | 17.2 % |
Magnesium | 3.9 % |
Manganese | 22.5 % |
Niacin | 1.8 % |
Pantothenic Acid | 5.2 % |
Phosphorus | 5.9 % |
Riboflavin | 6.1 % |
Selenium | 1.5 % |
Thiamin | 2.1 % |
Zinc | 1.3 % |
*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 Strawberry Chia Seed Pudding
View the full Strawberry Chia Seed Pudding 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 Strawberry Chia Seed Pudding
180 calories of Bob's Red Mill - Chia seeds - 1Tbsp=13g, (39 gram(s))
140 calories of Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can), (0.33 cup)
60 calories of Agave | Wholesome Sweeteners | Organic Blue Agave, (1 tbsp)
46 calories of Strawberries, fresh, (1 cup, halves)
12 calories of Vanilla Extract, (1 tsp)
Calories per serving of Strawberry Chia Seed Pudding
180 calories of Bob's Red Mill - Chia seeds - 1Tbsp=13g, (39 gram(s))
140 calories of Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can), (0.33 cup)
60 calories of Agave | Wholesome Sweeteners | Organic Blue Agave, (1 tbsp)
46 calories of Strawberries, fresh, (1 cup, halves)
12 calories of Vanilla Extract, (1 tsp)
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