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Rich espresso topped with dairy cream
CALORIES
GI
POTASSIUM
FIBER
1 cup (small) of Espresso with milk cream (60 g) has 82 calories. That works out to 136 calories per 100 g. It contains 1.7 g of carbs, 0.8 g of protein, 8 g of fat and 0.1 g of fiber. Its 63 µg of Vitamin A covers 7% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
136
KCAL / 100G
Carbs
2.9g
· 1% DV
Protein
1.3g
· 3% DV
Fat
13.3g
· 17% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 8% · Protein 4% · Fat 88%
Vitamins
Vitamin A
105µg · 12% DV
B12
0.18µg · 8% DV
B2
0.09mg · 7% DV
B5
0.16mg · 3% DV
Minerals
Iodine
10µg · 7% DV
Phosphorus
35mg · 5% DV
Calcium
41mg · 4% DV
Magnesium
15mg · 4% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 136 calories in 100 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.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
8.35g
MONOUNSATURATED
3.75g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.