Nutrition Data of ICE CREAM

You're viewing data of ICE CREAM of food data type -Branded in catergory - Ice Cream & Frozen Yogurt
Owner -Wal-Mart Stores, Inc.
GTIN/UPC078742051062
Available Date-3/3/2018
Modified Date- 3/3/2018

Nutritional profile & Nutrition facts


Here are the nutrition facts for ICE CREAM, according to the U.S. Food and Drug Administration (FDA), which regulates food labeling through the Nutritional Labeling and Education Act:

Name Amount
Fiber, total dietary 1200g
Calcium, Ca 5300mg
Iron, Fe 5400mg
Potassium, K 5700mg
Vitamin A, IU 7500IU
Vitamin C, total ascorbic acid 6300mg
Protein 600g
Total lipid (fat) 800g
Carbohydrate, by difference 1110g
Energy 300kcal
Sugars, total including NLEA 1510g
Sodium, Na 5800mg
Cholesterol 15700mg
Fatty acids, total trans 15400g
Fatty acids, total saturated 9700g
Fatty acids, total monounsaturated 11400g
Fatty acids, total polyunsaturated 12900g
Ingredients: SKIM MILK, CREAM, BLACKBERRY VARIEGATE (CORN SYRUP, WATER, SUGAR, BLACKBERRIES, MODIFIED CORNSTARCH, CITRIC ACID, FRUIT AND VEGETABLE JUICES [FOR COLOR], NATURAL FLAVORS, SODIUM BENZOATE, XANTHAN GUM, LOCUST BEAN GUM), SUGAR, PIE CRUST PIECES (UNENRICHED WHEAT FLOUR, SUGAR, PARTIALLY HYDROGENATED SOYBEAN OIL, BUTTER [CREAM, SALT], PASTEURIZED EGGS, WATER, SALT), CORN SYRUP, BLACKBERRY PUREE, BLACKBERRIES, CONTAINS 2% OR LESS OF MALIC ACID, MODIFIED CORNSTARCH, NATURAL FLAVORS, CITRIC ACID, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN.


Note: The ddata given here is not intended to replace the advice of a nutritionist or health-care professional. Nutrition information is based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.

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