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Creamy ice cream with dark chocolate chips and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
236
KCAL / 100G
Carbs
27.5g
· 46%
Protein
3.7g
· 6%
Fat
12.5g
· 48%
Fiber
1.8g
Vitamins
B12
0.42µg · 18% DV
B2
0.21mg · 16% DV
Vitamin A
102µg · 11% DV
B5
0.34mg · 7% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
125mg · 13% DV
Iodine
18µg · 12% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ 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
7.8g
MONOUNSATURATED
3.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Dark chocolate chip ice cream provides 236 calories per 100 g.
A 100 g serving contains 3.7 g of protein.
Dark chocolate chip ice cream contains 27.5 g of carbohydrates per 100 g.
There are 12.5 g of fat in 100 g of dark chocolate chip ice cream.
Yes. It provides 1.8 g of fiber per 100 g.
Dark chocolate chip ice cream has a glycemic index of 57. This value can be used to assess the potential blood-sugar impact of its carbohydrate content.
It can fit into a meal plan with portion awareness, but it contains 236 calories, 27.5 g of carbs, and 12.5 g of fat per 100 g. Whether it suits your diet depends on your daily targets.
Yes, it is compatible with vegetarian eating. It is also suitable for omnivore, flexitarian, and gluten-free diets.
Dark chocolate chip ice cream contains dairy and soy. It is not suitable for people with dairy or soy allergies.
Yes, dark chocolate chip ice cream is classified as a processed food. Consider its portion within your overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.