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Colorful, sweet dessert, often contains fruit or food coloring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Purple dessert (90 g) has 153 calories. That works out to 170 calories per 100 g. It contains 34.2 g of carbs, 1.1 g of protein, 1.4 g of fat and 0.6 g of fiber. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 90 g
153
KCAL / 90G
Carbs
34.2g
· 12% DV
Protein
1.1g
· 2% DV
Fat
1.4g
· 2% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 3% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.45 g | 2% |
| Trans fat | 0 g | |
| Sodium | 16 mg | 1% |
| Total carbohydrate | 34.2 g | 12% |
| Fiber | 0.6 g | 2% |
| Protein | 1.1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 153 kcal |
| 1 piece (small) | 50 g | 85 kcal |
| 1 slice (thin) | 60 g | 102 kcal |
| 100 g | 100 g | 170 kcal |
| 1 slice (thick) | 100 g | 170 kcal |
| 1 serving (medium) | 120 g | 204 kcal |
| 1 piece (large) | 140 g | 238 kcal |
| 2 piece (double) | 180 g | 306 kcal |
Calculated from 170 calories per 100 g.
A purple dessert is a broad description for sweets that look purple, not one standardized recipe. It could be a cake, pudding, mousse, or fruit-based sweet, and its ingredients depend on the specific recipe.
You make a purple dessert by choosing a dessert recipe and adding a purple ingredient or coloring. Berry purée works in many puddings and frostings, while a cake recipe may call for food coloring instead.
A purple dessert gets its color from ingredients such as blueberries, blackberries, purple sweet potato, or food coloring. Natural ingredients can affect both the flavor and texture, so they are not always interchangeable with coloring.
No, a purple dessert does not necessarily taste like ube. “Purple dessert” describes its appearance, while ube is a specific purple yam with its own flavor; a recipe tastes of ube only if it contains ube.
Blueberries and blackberries are popular choices for a purple dessert, and some recipes use plums or grapes. Fruit adds moisture as well as color, so adjust the recipe’s liquid if you add a substantial amount of purée.
Yes, blueberries can give a dessert purple or blue-purple color, especially when blended into a purée. The final shade varies with the recipe’s acidity and other ingredients, and cooked berries may look different from fresh ones.
No, many purple desserts contain no ube. Their color may come from berries, purple sweet potato, another colored ingredient, or food coloring; check the recipe’s ingredient list to know which one it uses.
Protect a purple dessert from prolonged heat and bright light, which can dull some natural colors. The best approach depends on the coloring ingredient: fruit pigments may change during cooking, while food coloring usually holds its shade more consistently.
Yes, many purple desserts can be made ahead and chilled, particularly puddings and set desserts. Add fresh fruit or delicate toppings closer to serving so they do not soften or release excess juice.
Serve a purple dessert with unsweetened tea, coffee, or fresh berries to balance its sweetness. A light fruit-based dessert also pairs well with plain yogurt, while a rich or creamy one may need no extra topping.
Vitamins
Vitamin C
1.8mg · 2% DV
B1
0.02mg · 2% DV
B6
0.02mg · 1% DV
Biotin
0.27µg · 1% DV
Minerals
Copper
0.02mg · 2% DV
Calcium
11mg · 1% DV
Phosphorus
7.2mg · 1% DV
Iron
0.18mg · 1% DV
Sodium
16mg · 1% DV
Potassium ⭐
20mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 153 calories in 1 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Purple dessert is a broad name for sweet treats coloured purple by fruit or food colouring, rather than one dish with a single origin or standard recipe. Depending on the recipe, it might be spoon-soft or firm enough to slice, and its flavour can range from distinctly fruity to mostly sweet.
It can be served after a meal or with tea or coffee; fresh fruit makes a simple pairing and can bring out its fruity notes. Nutritionally, it is generally rich in carbohydrates and low in protein, though the exact profile depends on how it is made. For a lighter serving, keep the portion modest and pair it with fresh fruit.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.45g
MONOUNSATURATED
0.36g
POLYUNSATURATED
0.18g
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Nutrition data compiled from USDA FoodData Central and scientific sources.