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Dream Topping, made up with skimmed milk

Dream Topping is a dessert topping, described here as prepared with skimmed milk. It mainly provides fat and carbohydrate, with some protein from the milk. Per 100g, it contains 11g of fat, including 9.7g of saturated fat, and 12g of carbohydrate, including 9.6g of sugars.

Most of the fat in this preparation is saturated fat, which is worth noting for people monitoring their saturated fat intake. The sugar content is also relevant for those keeping track of total sugars. It provides calcium, which helps maintain bones and teeth and supports normal muscle function. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

154 kcal

Energy

642 kJ

Fett

11g

of which saturates

9.7g

Carbohydrate

12g

of which sugars

9.6g

Protein

4g

Salz

0.15g

Wasser

73g

Cholesterin

2.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

Trace

Vitamin C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.23mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamin B12

0.8µg

Folate

7µg

Kalzium

102mg

Eisen

0.12mg

Magnesium

10mg

Phosphorus

96mg

Kalium

140mg

Natrium

61mg

Zink

0.4mg

Copper

0.03mg

Jod

23µg

Other types of dream topping

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dream Topping, made up with semi-skimmed milk

165 kcal

4g

12g

–

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These figures come from an older part of the dataset that is no longer updated.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 12-231.

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