Desserts, egg custard, baked, prepared-from-recipe
Desserts, egg custard, baked, prepared-from-recipe is a sweet/confection at 104 calories per 100g. Sweets and confections are primarily energy-dense foods. Some varieties, such as dark chocolate, contain notable amounts of minerals and bioactive compounds. Our database tracks 59 nutrients for this food, plus glycemic index, environmental footprint data.
Top Nutrients
Data for 59 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 78.9 | g | — | 2% |
| Calories SR | 104 | kcal | — | — |
| Energy (kJ) SR | 437 | kj | — | — |
| Protein SR | 5.0 | g | — | 9% |
| Total Fat SR | 4.6 | g | — | — |
| Carbohydrate SR | 11.0 | g | — | 8% |
| Fiber SR | 0 | g | — | — |
| Total Sugars SR | 11.0 | g | — | — |
| Ash SR | 0.76 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 107 | mg | — | 11% |
| Iron SR | 0.35 | mg | — | 4% |
| Magnesium SR | 11.0 | mg | — | 3% |
| Phosphorus SR | 113 | mg | — | 16% |
| Potassium SR | 148 | mg | — | 4% |
| Sodium SR | 61.0 | mg | — | 4% |
| Zinc SR | 0.54 | mg | — | 5% |
| Copper SR | 0.03 | mg | — | 3% |
| Manganese SR | 0.01 | mg | — | 0% |
| Selenium SR | 8.8 | µg | — | 16% |
Vitamins 21
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 175 | µg | — | 19% |
| Vitamin A (IU) SR | 49.0 | IU | — | — |
| Retinol SR | 49.0 | µg | — | — |
| Beta-Carotene SR | 6.0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 2.0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 59.0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin E SR | 0.22 | mg | — | 2% |
| Vitamin K1 SR | 0.20 | µg | — | 0% |
| Thiamin (B1) SR | 0.04 | mg | — | 3% |
| Riboflavin (B2) SR | 0.24 | mg | — | 18% |
| Niacin (B3) SR | 0.10 | mg | — | 1% |
| Pantothenic Acid (B5) SR | 0.57 | mg | — | 11% |
| Vitamin B6 SR | 0.05 | mg | — | 4% |
| Folate SR | 10.0 | µg | — | 2% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 10.0 | µg | — | — |
| Folate (DFE) SR | 10.0 | µg | — | — |
| Vitamin B12 SR | 0.39 | µg | — | 16% |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 2.2 | g | — | — |
| Monounsaturated Fat SR | 1.4 | g | — | — |
| Polyunsaturated Fat SR | 0.41 | g | — | — |
| Cholesterol SR | 84.0 | mg | — | — |
| Omega-3 EPA SR | 0.001 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0.007 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0.06 | g | — | — |
| Caproic Acid (6:0) SR | 0.06 | g | — | — |
| Caprylic Acid (8:0) SR | 0.07 | g | — | — |
| Capric Acid (10:0) SR | 0.07 | g | — | — |
| Lauric Acid (12:0) SR | 0.07 | g | — | — |
| Myristic Acid (14:0) SR | 0.26 | g | — | — |
| Palmitic Acid (16:0) SR | 1.1 | g | — | — |
| Stearic Acid (18:0) SR | 0.46 | g | — | — |
| Linoleic Acid (18:2) SR | 0.31 | g | — | 2% |
| Linolenic Acid (18:3) SR | 0.07 | g | — | — |
Other 2
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Caffeine SR | 0 | mg | — | — |
| Theobromine SR | 0 | mg | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Moderate protein intake enhances calcium absorption and supports bone health. The acid-ash hypothesis suggesting protein harms bones has been largely disproven.
Kerstetter et al., J Clin Endocrinol Metab, 2005
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
Glycemic Impact
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. Glycemic Load (GL) accounts for typical serving size. Low GI < 55, Medium 56–69, High ≥ 70.
GI data matched from: “Custard” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021)
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Cane Sugar” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Sugar & Sweeteners
Top 10 countries by per capita supply of the “Sugar & Sweeteners” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+26%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Sweets
Frequently Asked Questions
How many calories are in Desserts, egg custard, baked, prepared-from-recipe?
Desserts, egg custard, baked, prepared-from-recipe contains 104 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 5.0g of protein (19% of calories), 4.6g of fat (40%), and 11.0g of carbohydrates (42%). Carbohydrates are the primary energy source.
What is Desserts, egg custard, baked, prepared-from-recipe most nutritious for?
The standout nutrient in Desserts, egg custard, baked, prepared-from-recipe is Vitamin A (RAE), providing 175 µg per 100g (19% of the Daily Value). It is also a notable source of Riboflavin (B2) (18% DV). Our database tracks 59 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Desserts, egg custard, baked, prepared-from-recipe high in protein?
Desserts, egg custard, baked, prepared-from-recipe contains 5.0g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Desserts, egg custard, baked, prepared-from-recipe?
Desserts, egg custard, baked, prepared-from-recipe contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.
What is the glycemic index of Desserts, egg custard, baked, prepared-from-recipe?
Desserts, egg custard, baked, prepared-from-recipe has a glycemic index of 43, which is classified as low (≤55). Low-GI foods cause a slower, more gradual rise in blood sugar levels, which may be beneficial for blood sugar management. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.