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Unsweetened espresso with milk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
37
KCAL / 100G
Carbs
3.7g
· 39%
Protein
2.6g
· 28%
Fat
1.4g
· 33%
Fiber
0g
Vitamins
B2
0.13mg · 10% DV
B12
0.19µg · 8% DV
B5
0.35mg · 7% DV
Biotin
1.1µg · 4% DV
Minerals
Phosphorus
77mg · 11% DV
Calcium
97mg · 10% DV
Iodine
14µg · 9% DV
Selenium
2.4µg · 4% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.88g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Starbucks Unsweetened Iced Latte has 37 calories per 100 g. The calorie total will vary based on the size of the drink.
Yes. It provides 2.6 g of protein per 100 g.
There are 3.7 g of carbohydrates per 100 g. Unsweetened does not necessarily mean carbohydrate-free.
It contains 1.4 g of fat per 100 g. This is a relatively modest amount of fat.
No. Based on the provided nutrition information, it contains 0 g of fiber per 100 g.
Its glycemic index is 30. This falls within the low glycemic index range.
It can fit into a meal plan when the portion size is considered. Per 100 g, it contains 37 calories, 3.7 g of carbs, and 1.4 g of fat.
Yes, it is compatible with vegetarian diets. It is also listed as suitable for omnivore, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes. It contains dairy, so it is not suitable for people with a dairy allergy.
Yes, it is classified as processed. Its processing level should be considered alongside its nutrition information.
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Nutrition data compiled from USDA FoodData Central and scientific sources.