Ice Creams-Nutritional Facts

We have talked about ice creams in general, and their calorie count in the previous post. Today, we will be discussing about their nutritional facts in a bit more detail. As you now know, ice creams have substantial amounts of calcium and proteins, they also have some vitamin A and riboflavin. The price for these useful nutrients, however, is a large helping of saturated fat, with its adverse implications for heart disease, certain cancers, and other conditions. Fruit sorbets-which are high in sugar but fat-free, are a better choice when you want to end a meal with frozen dessert. Low-fat frozen yogurt is a good substitute for ice cream; a half cup topped with fresh fruit and toasted wheat germ can satisfy cravings for a frosty treat and supply useful amounts of calcium, vitamins, and fiber.

Federal standards decree that ice cream must be made with a minimum of 10 percent cream, milk or butter fat. Manufacturers may add various other ingredients, as well as enough air to double its volume. In general, the least expensive ice creams contain the minimum 10 percent fat and the maximum air, while the premium commercial brands double the fat and half the air.

It is the fat that gives ice creams their smooth texture; manufacturers of nonfat and low-fat ices and frozen yogurts compensate for the lack of fat by increasing the sugar-by up to twice the amount-and beating in less air. Therefore, although these products contain less fat, in the end they are not necessarily lower in calories.

Both the soft ice cream and ice milk are 3 to 6 percent fat and 30 to 50 percent air. Sherbets are usually made with a small amount of milk fat and milk solids or, sometimes, egg white. Fruit ices, on the other hand, tend to be made with fruit pulp or juice, sugar, and water, with the possible addition of pectin or ascorbic acid. Most of these products contain about 200 calories per cup. Even a half cup of fat-free frozen yogurt with artificial sweetener has about 80 calories.