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Dream Topping, made up with semi-skimmed milk

Dream Topping is a dessert topping made from a powdered mix. The preparation described here is made up with semi-skimmed milk. It mainly provides fat and carbohydrate, with some protein. Per 100g, it contains 12g of fat, including 10g of saturated fat, 12g of carbohydrate and 4g of protein.

Saturated fat makes up most of the fat in this preparation, which is worth noting for people monitoring their saturated fat intake. It also contains sugars, which contribute to its energy content. The prepared topping provides calcium, which helps maintain bones and teeth. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

165 kcal

Energy

689 kJ

Fett

12g

of which saturates

10g

Carbohydrate

12g

of which sugars

9.9g

Protein

4g

Salz

0.15g

Wasser

72g

Cholesterin

5.5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

Trace

Vitamin C

1mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.24mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamin B12

0.5µg

Folate

5µg

Kalzium

100mg

Eisen

0.12mg

Magnesium

10mg

Phosphorus

94mg

Kalium

137mg

Natrium

60mg

Zink

0.4mg

Copper

0.03mg

Jod

24µg

Other types of dream topping

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dream Topping, made up with skimmed milk

154 kcal

4g

11g

–

Dream Topping, made up with whole milk

181 kcal

3.9g

13g

–

Dream Topping, powder

626 kcal

6g

50g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Recipe as Milk Products and Eggs Supplement 12-230.

Weiterführende Lektüre und Referenzen

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht