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Plain milk-based ice cream
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
205
KCAL / 100G
Carbs
26.5g
· 52%
Protein
3.6g
· 7%
Fat
9.3g
· 41%
Fiber
0g
Vitamins
B12
0.38µg · 16% DV
B2
0.2mg · 15% DV
Vitamin A
74µg · 8% DV
B5
0.34mg · 7% DV
Minerals
Phosphorus
104mg · 15% DV
Iodine
20µg · 13% DV
Calcium
122mg · 12% DV
Selenium
3.1µg · 6% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.65g
MONOUNSATURATED
2.45g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
It provides 205 calories per 100 grams. The total calories increase as your portion gets larger.
It contains 3.6 grams of protein per 100 grams. It has some protein, but it is not a high-protein food.
It contains 26.5 grams of carbohydrates per 100 grams. That makes it a relatively carb-focused dessert.
There are 9.3 grams of fat per 100 grams. Fat is one of the nutrients contributing to its calorie content.
It has 0 grams of fiber per 100 grams. It is not a source of dietary fiber.
Its glycemic index is listed as 61. This means its effect on blood sugar may be worth considering.
It can fit depending on portion size, since it has 205 calories per 100 grams. It also contains 26.5 grams of carbs and 9.3 grams of fat.
Yes, it is suitable for a vegetarian diet. It is not suitable for vegan diets because it contains dairy.
Yes, it is listed as gluten-free. That can be useful information for people avoiding gluten.
Yes, it contains dairy. People with a milk or dairy allergy should take that into account.
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Nutrition data compiled from USDA FoodData Central and scientific sources.