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Dreyer's Grand Ice Cream — BUTTER PECAN NO SUGAR ADDED LIGHT ICE CREAM WITH ROASTED PECANS, BUTTER PECAN

Ice Cream & Frozen Yogurt Dreyer's Grand Ice Cream Inc. Branded
181 Calories
4.8g Protein
25.3g Carbs
7.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 181
% Daily Value*
Total Fat 7.2g 9%
Saturated Fat 3.6g 18%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 60mg 3%
Total Carbohydrate 25.3g 9%
Dietary Fiber 0g 0%
Total Sugars 6.0g
Protein 4.8g 10%
Vitamin D 0mcg 0%
Calcium 133mg 10%
Iron 0.1mg 1%
Potassium 181mg 4%

* 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 4.8g 13%
Carbs 25.3g 68%
Fat 7.2g 19%

Vitamins

Nutrient Amount % DV
Vitamin D (D2 + D3) 0 UG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 133 MG 10%
Iron, Fe 0.1 MG 1%
Potassium, K 181 MG 4%
Sodium, Na 60 MG 3%

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About BUTTER PECAN NO SUGAR ADDED LIGHT ICE CREAM WITH ROASTED PECANS, BUTTER PECAN

BUTTER PECAN NO SUGAR ADDED LIGHT ICE CREAM WITH ROASTED PECANS, BUTTER PECAN is a moderate-calorie food with 181 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 4.8g of protein, 25.3g of carbohydrates, and 7.2g of fat. This food belongs to the Ice Cream & Frozen Yogurt category.

Ingredients

NON-FAT MILK, CREAM, MALTODEXTRIN~, MALTITOL SYRUP+, POLYDEXTROSE+, SORBITOL+, ROASTED PECANS (PECANS, COCONUT OIL, BUTTER [CREAM, SALT], SALT), WHEY PROTEIN CONCENTRATE, GLYCERIN, BUTTER (CREAM, SALT), NATURAL FLAVOR, EVAPORATED MILK, PROPYLENE GLYCOL MONOSTEARATE, GUAR GUM, MONOGLYCERIDES, XANTHAN GUM, CARAMEL COLOR, ACESULFAME POTASSIUM, CARRAGEENAN, SUCRALOSE, ANNATTO COLOR, TURMERIC COLOR, VITAMIN A PALMITATE.

Calorie Breakdown

At 181 calories per 100 grams, BUTTER PECAN NO SUGAR ADDED LIGHT ICE CREAM WITH ROASTED PECANS, BUTTER PECAN gets 11% of its calories from protein, 56% from carbohydrates, and 36% from fat. This is moderate, similar to many lean proteins and whole grains.

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