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One serving (one-quarter of a box) of dry Jell-O chocolate-flavored instant pudding contains 110 calories, 430 mg sodium, 8 g carbohydrate, 18 g sugars, and 1 g of dietary fiber. [3] It also contains 4% of the daily Recommended Dietary Allowance of iron. [3] Instant pudding mixes are produced in non-fat and sugar-free varieties. [7]
Jell-O (stylized in all caps) is an American brand offering a variety of powdered gelatin dessert (fruit-flavored gels/jellies), pudding, and no-bake cream pie mixes. The original gelatin dessert (genericized as jello) is the signature of the brand.
The Prescribing Information follows one of two formats: "physician labeling rule" format or "old" (non-PLR) format. For "old" format labeling a "product title" may be listed first and may include the proprietary name (if any), the nonproprietary name, dosage form(s), and other information about the product.
This image might not be in the public domain outside of the United States; this especially applies in the countries and areas that do not apply the rule of the shorter term for US works, such as Canada, Mainland China (not Hong Kong or Macao), Germany, Mexico, and Switzerland.
Rhizostoma pulmo, commonly known as the barrel jellyfish, [1] the dustbin-lid jellyfish or the frilly-mouthed jellyfish, is a scyphomedusa in the family Rhizostomatidae. [2] It is found in the northeast Atlantic , and in the Adriatic , Mediterranean Sea , Black Sea and Sea of Azov .
Print/export Download as PDF; ... The powder or spheroids inside the capsule contains the active ingredients and any ... 10 47.5 20.9 10 18 64 23.4 7 24 78 23.4 ...
In 1996, in the United States, ASTM International published a system of pictorial care instructions as D5489 Standard Guide for Care Symbols for Care Instructions on Textile Products, with revisions in 1998, 2001, 2007, 2014, and 2018. [7] [8] American Cleaning institute developed and published their guide to fabric care symbols. [9]
Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic). [3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. [5]