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Ice cream, dairy, with chocolate chips

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 55 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1010 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 241 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 12.6 g 93 KBS (2019), University of Oslo
Saturated fatty acids 7 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0.36 g 93 KBS (2019), University of Oslo
C14:0 1.09 g 93 KBS (2019), University of Oslo
C16:0 3.46 g 93 KBS (2019), University of Oslo
C18:0 1.55 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids 0.4 g 93 KBS (2019), University of Oslo
Cis-mono unsaturated fatty acids 3.6 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0.18 g 93 KBS (2019), University of Oslo
C18:1 sum 2.97 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 0.3 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 0.35 g 93 KBS (2019), University of Oslo
C18:3n-3 0.05 g 93 KBS (2019), University of Oslo
C20:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-6 0.01 g 93 KBS (2019), University of Oslo
C20:4n-3 0.01 g 93 KBS (2019), University of Oslo
C20:4n-6 0.03 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0.01 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0.01 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0.02 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 0.22 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 0.26 g 93 KBS (2019), University of Oslo
Cholesterol 29 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 28.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.2 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 27.9 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 19 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 1 g 93 KBS (2019), University of Oslo
Protein 3.5 g 93 KBS (2019), University of Oslo
Salt 0.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 105 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 100 µg 93 KBS (2019), University of Oslo
Beta-carotene 55 µg 93 KBS (2019), University of Oslo
Vitamin D 0.1 µg 93 KBS (2019), University of Oslo
Vitamin E 0.3 mg-ATE 93 KBS (2019), University of Oslo
Thiamin 0.07 mg 93 KBS (2019), University of Oslo
Riboflavin 0.15 mg 93 KBS (2019), University of Oslo
Niacin 0.2 mg 93 KBS (2019), University of Oslo
Vitamin B6 0.09 mg 93 KBS (2019), University of Oslo
Folate 3 µg 93 KBS (2019), University of Oslo
Vitamin B12 0.5 µg 93 KBS (2019), University of Oslo
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 114 mg 93 KBS (2019), University of Oslo
Iron 0.7 mg 93 KBS (2019), University of Oslo
Sodium 40 mg 93 KBS (2019), University of Oslo
Potassium 242 mg 93 KBS (2019), University of Oslo
Magnesium 29 mg 93 KBS (2019), University of Oslo
Zinc 0.7 mg 93 KBS (2019), University of Oslo
Selenium 0 µg 93 KBS (2019), University of Oslo
Copper 0.15 mg 93 KBS (2019), University of Oslo
Phosphorus 129 mg 93 KBS (2019), University of Oslo
Iodine 8 µg 93 KBS (2019), University of Oslo

Classifications

LanguaL coding of the food
LanguaL Classification
A0227 ICE CREAM (US CFR)
A0789 FROZEN DAIRY DESSERT (EUROFIR)
B1201 COW
C0195 CREAM
E0102 LIQUID, HIGH VISCOSITY
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0100 FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
H0158 SUCROSE ADDED
H0178 AERATED
H0231 CHOCOLATE OR COCOA ADDED
H0306 HOMOGENIZED OR EMULSIFIED
J0131 PRESERVED BY CHILLING
J0135 PASTEURIZED BY HEAT
J0136 PRESERVED BY FREEZING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Dessert, ice cream etc

Food Groups