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White-chocolate-flavored dairy ice cream
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
231
KCAL / 100G
Carbs
27.8g
· 48%
Protein
3.7g
· 6%
Fat
11.8g
· 46%
Fiber
0.2g
Vitamins
B2
0.19mg · 15% DV
B12
0.35µg · 15% DV
Vitamin A
89µg · 10% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
104mg · 15% DV
Calcium
128mg · 13% DV
Iodine
18µg · 12% DV
Selenium
2.8µg · 5% 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
✓ 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
7.3g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It contains 231 calories per 100g. The total calories will increase or decrease based on the portion size you eat.
There are 3.7g of protein per 100g. It provides some protein, but it is still a sweet product nutritionally.
It has 27.8g of carbohydrates per 100g. This is useful to know if you are tracking carb intake.
There are 11.8g of fat per 100g. The fat you consume will depend on your serving size.
Yes, but only a small amount. It contains 0.2g of fiber per 100g.
Its glycemic index is 58. This can matter for people monitoring glycemic impact.
It is compatible with vegetarian, gluten-free, and flexitarian diets. Since it has 231 calories per 100g, portion size still matters.
Yes. It contains dairy, so it may not be suitable for people with a dairy allergy or sensitivity.
It is an ultra-processed sweet. Per 100g, it provides 231 calories, 27.8g carbs, and 11.8g fat.
Yes, it is listed as gluten-free. That makes it a possible option for people avoiding gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.