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Starbucks Lactose-Free Ristretto Bianco Calories
Espresso-based coffee drink with lactose-free milk
CALORIES
GI
POTASSIUM
FIBER
Starbucks Lactose-Free Ristretto Bianco Nutrition Facts
Selected: 100 g
58
KCAL / 100G
Carbs
5.4g
· 38%
Protein
3.1g
· 22%
Fat
2.6g
· 40%
Fiber
0g
Starbucks Lactose-Free Ristretto Bianco Vitamins & Minerals
Vitamins
B12
0.42µg · 18% DV
B2
0.17mg · 13% DV
B5
0.32mg · 6% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
92mg · 13% DV
Calcium
120mg · 12% DV
Iodine
8µg · 5% DV
Potassium ⭐
155mg · 5% DV
Starbucks Lactose-Free Ristretto Bianco Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Starbucks Lactose-Free Ristretto Bianco Processed?
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.
Does Starbucks Lactose-Free Ristretto Bianco Contain Allergens?
Contains these allergens:
Which Diets Is Starbucks Lactose-Free Ristretto Bianco Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Starbucks Lactose-Free Ristretto Bianco Fat Profile
SATURATED
1.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Starbucks Lactose-Free Ristretto Bianco
Starbucks Lactose-Free Ristretto Bianco — Frequently Asked Questions
How many calories are in Starbucks Lactose-Free Ristretto Bianco?
Starbucks Lactose-Free Ristretto Bianco has 58 calories per 100 g. It provides 3.1 g of protein, 5.4 g of carbohydrates, and 2.6 g of fat per 100 g.
Is Starbucks Lactose-Free Ristretto Bianco suitable for a low-glycemic diet?
With a glycemic index of 32, Starbucks Lactose-Free Ristretto Bianco is a low-GI beverage. It contains 5.4 g of carbohydrates per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.