Gelato, Sea Salt, Caramel — Nutrition Facts & Ingredients
- Calories
- 130per serving
- Protein
- 3.8 gper 100 g
- Carbs
- 23.8 gper 100 g
- Fat
- 6.2 gper 100 g
Where to buy
Per serving (0.5 cup, 80 g): 130 calories. Per 100 g: 162 calories, 3.8 g protein, 6.2 g fat.
Nutrition Facts
Serving size0.5 cup (80g)
* The % Daily Value (DV) 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.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Gelato, Sea Salt, Caramel
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Cane Sugar, Cocoa, Coconut Oil, Cream, Dextrose, Egg Yolk, Glucose, Guar Gum, Milk, Natural Flavors, Sea Salt, Soy Lecithin, Tara Gum, Vegetable Fiber, Xanthan Gum
Frequently asked questions
How many calories are in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 162 calories.
How much protein is in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 3.75 g protein.
How many carbohydrates are in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 23.75 g carbohydrates. Of which 21.25 g sugars.
How much sugar is in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 21.25 g sugars.
How much sodium (salt) is in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 75.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Gelato, Sea Salt, Caramel?
Per 100 g of Gelato, Sea Salt, Caramel there are 1.2 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Gelato, Sea Salt, Caramel?
The main ingredients in Gelato, Sea Salt, Caramel are: Cane Sugar, Cocoa, Coconut Oil, Cream, Dextrose.
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