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Frozen raspberry snack coated in milk and white chocolate
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of SuperFresh Fruilove Milk and White Chocolate Covered Raspberries (50 g) has 182 calories. That works out to 363 calories per 100 g. It contains 17 g of carbs, 1.6 g of protein, 11.5 g of fat and 0 g of fiber. Its 0.1 mg of Copper covers 15% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
363
KCAL / 100G
Carbs
34g
· 12% DV
Protein
3.2g
· 6% DV
Fat
23g
· 29% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 4% · Fat 58%
Vitamins
B2
0.16mg · 12% DV
Vitamin C
10.5mg · 12% DV
B12
0.25µg · 10% DV
Vitamin A
72µg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
118mg · 17% DV
Magnesium
55mg · 13% DV
Calcium
92mg · 9% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 363 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
12.1g
MONOUNSATURATED
5.8g
POLYUNSATURATED
0.85g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Keep the product frozen and follow the storage instructions on the package. Once thawed, it should not be refrozen, as this can affect both texture and food safety.
Water in the raspberry freezes and thaws, which changes the fruit’s cell structure. This can make the centre softer and juicier, so it is usually best enjoyed frozen or only slightly softened.
It can be a convenient sweet treat because the pieces can be eaten individually. However, the chocolate coating means it is best treated as a dessert rather than a replacement for everyday fruit.
Yes. The bitterness of plain coffee can balance the sweetness of milk and white chocolate, making the flavour feel less rich.
Right before hard exercise, the chocolate coating may feel heavy for some people because it contains fat. It is often more comfortable as a post-workout treat or a snack at another time of day.
They are not expected to contain caffeine in the way coffee or tea does. Still, eating sweets late may trigger reflux or discomfort for some people, so personal tolerance matters.
White chocolate contains no cocoa solids, while dark chocolate usually provides a more cocoa-forward profile and cocoa-derived compounds. Overall eating pattern and how often you eat sweets matter more than choosing one coating alone.
No. This product contains dairy and soy, so it should be avoided by anyone allergic to either ingredient; check the package for any additional cross-contact warnings.
Not in the same way as plain fresh or frozen raspberries. Because they are chocolate-coated and processed, they are better considered a sweet snack, while plain berries are the more suitable everyday fruit choice.
A pale coating can be chocolate bloom caused by temperature changes and does not automatically mean the product is unsafe. Do not eat it if there is an off smell, damaged packaging, or clear signs that it thawed and refroze.
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Nutrition data compiled from USDA FoodData Central and scientific sources.