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Maraş-style ice cream in a wafer cone
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
284
KCAL / 100G
Carbs
36.2g
· 51%
Protein
4.1g
· 6%
Fat
13.4g
· 43%
Fiber
0.6g
Vitamins
B12
0.42µg · 18% DV
B2
0.18mg · 14% DV
Vitamin A
79µg · 9% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
108mg · 15% DV
Calcium
128mg · 13% DV
Iodine
18µg · 12% DV
Selenium
4.1µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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.
Contains these 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
8.1g
MONOUNSATURATED
3.4g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
It provides 284 calories per 100 g. The total calories you consume will depend on the portion size.
It contains 4.1 g of protein per 100 g. Based on these values, it is more of a sweet treat than a high-protein food.
Yes, it has 36.2 g of carbohydrates per 100 g. If you track carb intake, this is a key value to consider.
There are 13.4 g of fat per 100 g. This can matter if you are monitoring overall fat intake.
Yes, but only a small amount. It has 0.6 g of fiber per 100 g.
Its glycemic index is 58. This is useful to review alongside its carbohydrate content.
Yes, it is listed as suitable for vegetarian and flexitarian diets. It is still an ultra-processed sweet, so that context may matter for some eating styles.
It is classified as ultra-processed. Looking at its calories, carbs, and fat can help you decide how it fits into your overall diet.
It contains gluten and dairy. Anyone with sensitivities or allergies to these should avoid it.
It has 4.1 g protein and 0.6 g fiber per 100 g. Because the fiber content is low, it may be less satiating than higher-fiber foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.