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Creamy cone ice cream with Oreo cookie pieces
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
37.2g
· 51%
Protein
4.1g
· 6%
Fat
13.8g
· 43%
Fiber
1.1g
Vitamins
B12
0.42µg · 18% DV
B2
0.18mg · 14% DV
Vitamin A
72µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
115mg · 16% DV
Calcium
137mg · 14% DV
Iodine
18µg · 12% DV
Selenium
5.2µg · 9% 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
3.6g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
It contains 290 calories per 100g. The total calories will depend on the portion size you eat.
There are 4.1g of protein per 100g. It provides some protein, but it is mainly a dessert product.
It has 37.2g of carbohydrates per 100g. If you track carb intake, portion size matters.
It contains 13.8g of fat per 100g. This can be useful to know if you monitor daily fat intake.
Yes, it provides 1.1g of fiber per 100g. That is a relatively low fiber amount.
Its glycemic index is 60. This is relevant for people who pay attention to glycemic impact.
It is classified as ultra-processed. That is an important factor to consider alongside its nutrition values.
It contains gluten, dairy, and soy. It may not be suitable for people with related allergies or intolerances.
Yes, it is compatible with vegetarian diets. It is also suitable for flexitarian eating patterns.
Per 100g, it has 290 calories, 37.2g carbs, and 13.8g fat. If included in a diet, portion control is important.
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Nutrition data compiled from USDA FoodData Central and scientific sources.