Flan is a sweet custard made with eggs and milk and often served with a caramel sauce. Similar to the creme caramel of France and originating in Spain, flan is popular in many Hispanic cultures. While served as a dessert and containing a fairly high sugar and fat content, flan, when made from a recipe, can also contain certain vitamins and minerals.
The USDA Nutrient Database indicates that an average 1/2-cup serving of flan weighs approximately 153g. Carbohydrates make up the majority of this weight, providing 35g, all from sugar. Around 7g are available from proteins, while 6g come from fats. The rest of the serving consists of other nutrients and water.
A total of 223 calories are in an average 1/2-cup serving of flan. Of these, 140 calories come from carbohydrates. Fat provides approximately 55 calories, while proteins offer around 28 calories. This serving serving size can provide around 11 percent of the daily caloric intake for the average adult.
Flan also contains certain vitamins. The custard is particularly high in riboflavin, providing 0.3mg, or around 27 percent of the daily recommended intake of this vitamin. Other significant amounts of vitamins include vitamin B12 at 0.6 mcg or 25 percent, pantothenic acid at 0.8 mg or 16 percent, and vitamin A at 246 IU or approximately 10 percent. Smaller amounts of vitamin E, thiamin, niacin, vitamin B6 and folate are also available from a 1/2-cup serving of flan.
Several dietary minerals are also in flan. High levels of selenium at 13.3mcg, or almost 25 percent of the recommended daily value, phosphorus at 147 mg or 21 percent, and calcium at 127 mg or 13 percent are in a 1/2-cup serving. Lesser quantities of minerals include iron, magnesium, potassium, sodium, zinc, copper and manganese.
Flan contains a significant amount of cholesterol at 138mg, or nearly 50 percent of the daily recommended intake for the average adult. The dessert is also high in saturated fats, with 3g or almost 15 percent per serving.