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Espresso, steamed milk foam, Starbucks coffee
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
41
KCAL / 100G
Carbs
4.7g
· 49%
Protein
2.1g
· 22%
Fat
1.2g
· 29%
Fiber
0g
Vitamins
B12
0.3µg · 13% DV
B2
0.13mg · 10% DV
B5
0.4mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
62mg · 9% DV
Calcium
76mg · 8% DV
Iodine
7µg · 5% DV
Potassium ⭐
170mg · 5% 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
— 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
0.7g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Many people can, but coffee may worsen heartburn, stomach irritation, or jitters in sensitive individuals. If that happens, having it with food is usually easier to tolerate.
For most people, it makes more sense before training because caffeine may help alertness and perceived energy. After training, it is not a complete recovery option on its own and may be better paired with a balanced meal.
Usually not. As a drink, it may not keep you full for long, so pairing it with protein- and fiber-rich foods is a better choice for a more satisfying breakfast.
That depends on your caffeine sensitivity. In some people, an evening cappuccino can make it harder to fall asleep or reduce sleep quality.
Cooling does not meaningfully change its macronutrients. What changes more noticeably are the foam, texture, and overall flavor experience.
Yes, but the quality usually drops. Milk foam tends to collapse and the flavor can become flatter or slightly cooked-tasting when reheated.
Because it contains dairy, it should be refrigerated promptly rather than left at room temperature. Even then, it is best consumed fresh for the best taste and texture.
It can be frozen from a food safety standpoint, but thawing often causes the milk to separate and the foam to disappear. The texture is usually much less appealing afterward.
A cappuccino is typically defined by a thicker layer of milk foam and a lighter, airier feel. A latte is usually milkier, smoother, and less foam-forward.
People with a dairy allergy should avoid it, and those sensitive to caffeine may need to limit it. It may also aggravate reflux or palpitations in some individuals.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.