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BELFONTE, FROZEN YOGURT, CUCKOO 4 COOKIE DOUGH

Ice Cream & Frozen Yogurt Belfonte Ice Cream Branded
215 Calories
4.6g Protein
36.9g Carbs
6.9g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 215
% Daily Value*
Total Fat 6.9g 9%
Saturated Fat 3.1g 15%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 111mg 5%
Total Carbohydrate 36.9g 13%
Dietary Fiber 0g 0%
Total Sugars 24.6g
Protein 4.6g 9%
Vitamin D 0mcg 0%
Calcium 123mg 9%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 4.6g 10%
Carbs 36.9g 76%
Fat 6.9g 14%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 123 MG 9%
Iron, Fe 0 MG 0%
Sodium, Na 111 MG 5%

About BELFONTE, FROZEN YOGURT, CUCKOO 4 COOKIE DOUGH

BELFONTE, FROZEN YOGURT, CUCKOO 4 COOKIE DOUGH is a moderate-calorie food with 215 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 4.6g of protein, 36.9g of carbohydrates, and 6.9g of fat. This food belongs to the Ice Cream & Frozen Yogurt category.

Ingredients

MILKFAT AND NONFAT MILK, SUGAR, CORN SYRUP, WHEY PROTEIN CONCENTRATE, COOKIE DOUGH (FLOUR, SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, NATURAL FLAVOR, BUTTER, BROWN SUGAR, WATER, EGG, BAKING SODA, SALT, SKIM MILK, BURNT SUGAR SYRUP, SODIUM CITRATE, CARAMEL COLOR, POTASSIUM SORBATE [PRESERVATIVE], AND MOLASSES), STABILIZED AND EMULSIFIED BY (MODIFIED CORN STARCH, PROPYLENE GLYCOL, MONOESTER, MONO AND DIGLYCERIDES, GUAR GUM, CELLULOSE GUM, CARRAGEENAN), AND LIVE ACTIVE YOGURT CULTURES: L. ACIDOPHILUS, AND BIFIDOBACTERIUM

Calorie Breakdown

At 215 calories per 100 grams, BELFONTE, FROZEN YOGURT, CUCKOO 4 COOKIE DOUGH gets 9% of its calories from protein, 69% from carbohydrates, and 29% from fat. This is moderately high, similar to many cooked grains and dairy products.

Compare BELFONTE, FROZEN YOGURT, CUCKOO 4 COOKIE DOUGH

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