Know what’s on your plate
Dulce de Leche
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 315 kcal —
- Protein 6.8 g 14%
- Carbohydrate 55 g 20%
- Fat 7.4 g 9%
- Saturated fat 4.5 g 23%
- Fibre 0 g 0%
- Sugars 50 g —
- Sodium 129 mg 6%
- Cholesterol 29 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 74 µg 8%
- Vitamin C 2.6 mg 3%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.2 mg 1%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.41 mg 31%
- Niacin (B3) 0.21 mg 1%
- Pantothenic acid (B5) 0.84 mg 17%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 11 µg 3%
- Vitamin B12 0.31 µg 13%
- Choline 89.1 mg 16%
Minerals
- Calcium 251 mg 19%
- Iron 0.17 mg 1%
- Magnesium 22 mg 5%
- Phosphorus 193 mg 15%
- Potassium 350 mg 7%
- Zinc 0.79 mg 7%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 2.7 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 315 | 6.8 g | 55 g | 7.4 g |
| 1 × tbsp | 19 g | 60 | 1.3 g | 11 g | 1.4 g |
| 2 × tbsp | 38 g | 120 | 2.6 g | 21 g | 2.8 g |
| ½ × tbsp | 9.5 g | 30 | 0.6 g | 5.3 g | 0.7 g |
| 3 × tbsp | 57 g | 180 | 3.9 g | 32 g | 4.2 g |
| 4 × tbsp | 76 g | 239 | 5.2 g | 42 g | 5.6 g |
Similar foods
Questions about Dulce de Leche
What is dulce de leche made from?
It is made by slowly heating milk and sugar until the mixture thickens and turns golden brown. The long cooking gives it a creamy texture and a toffee-like flavour.
How do you make dulce de leche at home?
Simmer milk and sugar gently in a heavy-based pan, stirring often so the milk does not catch, until thick and caramel-coloured; this can take around 1½–2 hours. Let it cool before using, as it thickens further.
How should you store dulce de leche after opening?
Keep it in a clean, airtight container in the fridge and use a clean spoon each time. If it becomes mouldy, smells sour or changes unusually in texture, discard it.
What do you eat dulce de leche with?
Spread it between biscuits to make alfajores, spoon it over pancakes or toast, or swirl it through ice cream. It also works as a filling for cakes and biscuits.
Can you use caramel sauce instead of dulce de leche?
You can use caramel sauce as a topping or in a recipe where a thinner sauce will work, but it is usually runnier and less milky. For a thick filling, dulce de leche is the better choice.
What is the difference between dulce de leche and caramel?
Dulce de leche is made by cooking milk and sugar together; caramel is made by heating sugar, sometimes with cream or butter added afterwards. Dulce de leche is usually creamier and has a distinct cooked-milk flavour.
How much dulce de leche is in a tablespoon?
A tablespoon is about 19 g, or roughly 60 kcal. It is rich and sweet, so a spoonful is often enough to flavour a serving of yoghurt, porridge or fruit.
Source: USDA FoodData Central 173461 · per 100 g · carbohydrate per EU label, fibre excluded
