Dulce de Leche
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.6 MG | 3% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.8 MG | 17% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 89.1 MG | 16% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 74 UG | 8% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 251 MG | 19% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 350 MG | 7% | |
| Sodium, Na | 129 MG | 6% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.0 MG | 0% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.7 UG | 5% |
Nutrition Highlights
- Good source of Riboflavin (31% DV).
About Dulce de Leche
This sweet, caramel-like spread is made by slowly heating sweetened milk until it thickens and takes on a rich, golden-brown color. The process involves gently cooking milk and sugar together for an extended period, allowing the sugars to caramelize and the mixture to develop a deep, complex flavor. The result is a smooth, creamy confection with a consistency similar to a thick sauce or spread.
While it offers a small amount of protein from the milk content, this treat is primarily composed of sugars and fats, making it calorie-dense. The high sugar content means it should be enjoyed in moderation, particularly for those monitoring their carbohydrate intake or managing blood sugar levels. The fat content comes mainly from the milk, contributing to its creamy texture and mouthfeel.
In culinary applications, this versatile ingredient shines in both traditional and modern recipes. It's a beloved filling for pastries, cakes, and cookies in Latin American cuisine, often used in alfajores (shortbread sandwich cookies) or as a topping for pancakes and waffles. Creative cooks incorporate it into ice cream, cheesecake, and other desserts for added richness and flavor. Some even use it as a spread on toast or as a dip for fruit, though its sweetness makes it more of an occasional indulgence than an everyday staple.
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