There are many countries where the consumption of ice cream is practically continuous regardless of the season of the year. This trend is beginning to be noticed also in countries where ice creams are traditionally consumed only in the summer season.
Its nutritional importance is given by the following factors:
Calories: between 160 and 250 calories for every 100 grams in cream ice creams. The water ones, which do not include fat in their composition, and the light ones, with very little fat and non-caloric sweeteners, provide significantly fewer calories.
Carbohydrates: they come from sucrose or common sugar and from glucose or glucose syrup (minimum 13% carbohydrates in ice cream or milk). In diabetic specials, artificial sweeteners or fructose (fruit sugar, also present in honey) are used.
Grease: from milk and its derivatives and, to a lesser extent, from hydrogenated coconut and palm. Cream or milk ice creams usually contain only milk fat. Although their cholesterol intake is not high, these fats are mostly saturated, so it is advisable to moderate their consumption. Ice creams based on water do not contain fat or cholesterol.
Proteins: from milk and dairy products (5% protein in cream or milk ice creams), proteins are of good digestibility and high quality. If you add egg yolk, nuts, cookies, etc., the protein content increases but it does so slightly, since these ingredients are used in small amounts.
Vitamins: the contribution depends on the amount of milk and egg of the ice cream, if they contain them. Those with cream or milk and certain frozen desserts provide fat-soluble or fat-soluble vitamins (A and D). It also highlights vitamin B2 or rivoflabina.
Minerals: They are provided by dairy products, fruits and nuts (calcium and phosphorus from milk, potassium and magnesium of vegetable origin ...). Ice creams whose base is water, hardly include minerals and in frozen desserts it depends on its ingredients (intermediate content between those of cream or milk and those of water).
The following table compares the nutritional value of ice cream with respect to other foods in the diet.
No other food contributes as much to nutrition and as attractive as ice cream. Thus, ice creams, in addition to being a treat, are a highly nutritious food.