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Strawberry ice cream with white chocolate coating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
302
KCAL / 100G
Carbs
31.2g
· 42%
Protein
3.4g
· 5%
Fat
17.8g
· 53%
Fiber
0.5g
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Vitamin A
105µg · 12% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
98mg · 14% DV
Iodine
18µg · 12% DV
Calcium
112mg · 11% 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
— 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
11.2g
MONOUNSATURATED
4.7g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
It contains 302 calories per 100g. If you track calories, the portion size will directly affect total intake.
There are 3.4g of protein per 100g. It provides some protein, but it is not a high-protein dessert.
It has 31.2g of carbohydrates per 100g. That is a relevant amount for anyone monitoring carb intake.
This product contains 17.8g of fat per 100g. Fat intake can add up quickly depending on serving size.
Yes, but only a small amount. It provides 0.5g of fiber per 100g.
Its glycemic index is 55. This is generally considered a moderate GI value.
It is a sweet product with 302 calories per 100g. Whether it fits a diet depends on your overall calorie and macro goals.
Yes, it is suitable for vegetarian and flexitarian diets. It is not suitable for vegan diets because it contains dairy.
It contains dairy and soy. People with these allergies or sensitivities should avoid it.
Yes, it is classified as ultra-processed. That may matter if you prefer foods with a lower level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.