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Chocolate and almond nougat cone ice cream
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
40g
· 48%
Protein
4.3g
· 5%
Fat
17g
· 47%
Fiber
1.4g
Vitamins
B12
0.38µg · 16% DV
B2
0.18mg · 14% DV
Vitamin A
95µg · 11% DV
B5
0.31mg · 6% DV
Minerals
Phosphorus
115mg · 16% DV
Calcium
120mg · 12% DV
Iodine
18µg · 12% DV
Magnesium
38mg · 9% 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
10.2g
MONOUNSATURATED
4.6g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 19.2:1
Above the ideal 4:1 (19.2:1).
It contains 330 calories per 100 g. Total calories depend on the portion size you eat.
Per 100 g, it has 4.3 g protein, 40 g carbs, and 17 g fat. This makes it a carb- and fat-containing sweet.
Not really; it provides 4.3 g protein per 100 g. It is not typically considered a high-protein food.
Yes, but only a small amount. It contains 1.4 g fiber per 100 g.
Its glycemic index is 60. That suggests a moderate glycemic impact.
It has 330 calories per 100 g and is classified as ultra-processed. If you are managing calorie intake, portion size matters.
Yes, it is listed as compatible with a vegetarian diet. It also fits omnivore and flexitarian eating patterns.
It contains gluten, tree nuts, dairy, and soy. People with these allergies should avoid it.
Yes, it is classified as ultra-processed. That is an important factor for people trying to limit highly processed sweets.
Usually no, because it contains 40 g carbohydrates per 100 g. That carb level is relatively high for low-carb eating.
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Nutrition data compiled from USDA FoodData Central and scientific sources.