Ice Cream - Nutritional value. Carbohydrates, proteins

Ice Cream – Nutritional value. Carbohydrates, proteins and fats (in 100 g)

The components of ice cream

Traditional ice cream is not a food that stands out for its nutritional value. It is a food high in calories and fat, so in excess, it leads to weight gain.

In addition, the main components of ice cream are simple carbohydrates; in other words: sugar.

These carbohydrates should be limited if you do not want to gain weight. According to international organizations such as FAO or WHO, you should not eat more than 10% of your calories.

Read on to find out the macros that makeup ice cream: carbohydrates, proteins, fats, and other essential nutrients.

What is the nutritional value of ice cream (100 g)

Here are tables of the nutritional value of creamy ice cream according to the USDA database:

Water g 61.0
Energy kcal 207.0
Protein g 3.5
Total fat g 11.0
Carbohydrates g 23.6
Fiber g 0.7
Sugars g 21.2
Football mg 128.0
Iron mg 0.1
Magnesium mg 14.0
Match mg 105.0
Potassium mg 199.0
Sodium mg 80.0
Zinc mg 0.7
C vitamin mg 0.6
Thiamine mg 0.0
Riboflavin mg 0.2
Niacin mg 0.1
Vitamin B6 mg 0.0
Folate µg 5.0
Vitamin B12 µg 0.4
Vitamin A µg 118.0
Vitamin E mg 0.3
Vitamin D IU 8.0
Vitamin K µg 0.3
Cholesterol mg 44.0

Table of the nutritional value of traditional cream ice cream. Source

Carbs from ice cream

As shown in the table, 100 g of ice cream provides 24 g of carbohydrates, something excessive if this is a frequent food in the diet. In addition, almost all of them are sugars and practically do not provide good carbohydrates like vegetable fiber. This type of food is not recommended in diets to lose weight or for people with a tendency to diabetes.

Ice cream proteins

100 g of traditional cream ice cream provides only 3.5 g of protein, fundamentally of the dairy type. This figure can vary in other kinds of ice cream, such as natural fruit ice creams or fitness ice creams. However, including this food to supply the recommended amount of protein is not recommended in terms of nutrition.

Ice cream fats

The fat content of traditional ice cream is high. They are mainly long-branched chain saturated fats from heavy cream. WHO recommends that a maximum of 10% of calories come from saturated fat of this type. (3) The good news is that there are ice creams based on coconut oil or even ice cream with low lipid content today. If the objective is to reduce the number of calories and improve their quality, this type of food should be weighed

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