Saltie Public Food Database

Vanilla Flavored Ice Cream With Praline-coated Pecan Pieces & Caramel Ribbon

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UPC Code 852455005037
Data Source USDA

Nutrition Facts

Serving Sizes 0.5 cup (107g)
cup
Calories 270
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 170mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Sugars 26g
Protein 4g 8%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.5 cup of Vanilla Flavored Ice Cream With Praline-coated Pecan Pieces & Caramel Ribbon are 49% in carbs, 45% in fat, and 6% in protein.

carbs: 49%
fat: 45%
protein: 6%

Carbs to Weight Ratio

The carbs to weight ratio of Vanilla Flavored Ice Cream With Praline-coated Pecan Pieces & Caramel Ribbon is 32%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Vanilla Flavored Ice Cream With Praline-coated Pecan Pieces & Caramel Ribbon is estimated to be 51%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Cream, Caramel Ribbon [Corn Syrup, Sweetened Condensed Whole Milk (Milk, Sugar), Water, High Fructose Corn Syrup, Butter (Sweet Cream, Salt), Propylene Glycol, Sodium Alginate, Salt, Natural And Artificial Flavors, Potassium Sorbate (Preservative), Soy Lecithin, Baking Soda, Annatto Color], Nonfat Milk, Praline Pecans [Sugar, Pecans, Butter (Cream, Salt), Corn Syrup, Salt], Sugar, Corn Syrup, Whey, Stabilizer/emulsifier Blend (Cellulose Gum, Mono And Diglycerides, Guar Gum, Carrageenan, Polysorbate 80), Natural And Artificial Flavor, Beta Carotene (Color).

Also by Baskin Robbins

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