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Frozen lemon cheesecake-flavoured dessert
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
121
KCAL / 100G
Carbs
21.8g
· 70%
Protein
2.4g
· 8%
Fat
3g
· 22%
Fiber
0.7g
Vitamins
B2
0.11mg · 8% DV
B12
0.18µg · 8% DV
Vitamin C
4.2mg · 5% DV
B5
0.19mg · 4% DV
Minerals
Phosphorus
67mg · 10% DV
Calcium
82mg · 8% DV
Iodine
9µg · 6% DV
Selenium
1.8µg · 3% 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
1.8g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
It contains 121 calories per 100g. The total calories will depend on how much you eat.
It provides 21.8g of carbohydrates per 100g. For a sweet product, carbs are one of the main nutrition points to watch.
No, it is not high in protein. It contains 2.4g of protein per 100g.
It has 3g of fat per 100g. This can be useful if you are tracking your macro intake.
Yes, but only a small amount. It contains 0.7g of fiber per 100g.
Its glycemic index is 52. This is a useful reference point for people monitoring glycemic impact.
It is compatible with vegetarian and flexitarian diets. Since it is a sweet and classified as ultra-processed, portion awareness still matters.
It contains dairy, gluten, and eggs. Anyone with these allergies or sensitivities should avoid it.
This product is classified as ultra-processed. That is especially relevant for people who consider processing level when choosing foods.
Per 100g, it has 121 calories, 21.8g carbs, 3g fat, and 2.4g protein. It is also an ultra-processed sweet, so both nutrition facts and processing level should be considered.
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Nutrition data compiled from USDA FoodData Central and scientific sources.