Ice cream
Dairy & eggs
- 201kcal
- 5.3 gprotein
- 1 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 5.3 g
- Fat 7.3 g
- Carbohydrate 29.7 g
- Water and other 57.7 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium75 mg · 3% · #77 of 258
- Potassium196 mg · 4% · #171 of 256
- Calcium158 mg · 12% · #50 of 258
- Iron0.85 mg · 5% · #129 of 259
- Magnesium9 mg · 2% · #213 of 256
- Zinc0.31 mg · 3% · #164 of 256
- Vitamin C1 mg · 1% · #132 of 239
- Folate4 µg · 1% · #189 of 237
- Vitamin A133 µg · 15% · #36 of 237
- Vitamin B120.52 µg · 22% · #43 of 236
Where it comes from
- 1686Francesco Procopio dei Coltelli opened an ice cream café in Paris.France
- 1718The first English-language ice cream recipe was published in London.United Kingdom of Great Britain and Northern Ireland
- 1851Carlo Gatti opened a London stand as ice cream was becoming more affordable.United Kingdom of Great Britain and Northern Ireland
- 2006Some commercial producers began freezing ice cream with liquid nitrogen.
Used in GlobeCooks dishes from: Americas (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More dairy & eggs
Nutrients: USDA FoodData Central (food 170268, 173467), public domain. Identity: Wikidata Q13233. Compiled by GlobeCooks.