Churned Style Ice Cream, Neapolitan - Meijer

Barcode: 0719283596208 (EAN / EAN-13) 719283596208 (UPC / UPC-A)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Product characteristics

Brands: Meijer

Stores: Meijer

Countries where sold: United States

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Milkfat and nonfat milk, sugar, sweetcream buttermilk, corn syrup, strawberries (strawberries, sugar, high fructose corn syrup, water locust bean gum, citric acid, xanthan gum), contains less than 2% of whey, cocoa (processed with alkali), natural flavor, mono and diglycerides, guar gum, tara gum, cellulose gum, propylene glycol monester, xanthan gum, carrageenan, locust bean gum, citric acid, annatto (color), red #40, blue #1, vitamin a palmitate.

Ingredients analysis:
May contain palm oil Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Serving size: 60 g (0.5 cup)


Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (60 g (0.5 cup))
Energy (kcal) 167 kcal100 kcal
Energy 699 kj
(167 kcal)
419 kj
(100 kcal)
Fat 5 g3 g
- Saturated fat 3.33 g2 g
- Trans fat 0 g0 g
Cholesterol 17 mg10.2 mg
Salt 0.211 g0.126 g
Sodium 0.084 g0.051 g
Carbohydrates 28.33 g17 g
- Fibers 0 g0 g
- Sugars 21.67 g13 g
Proteins 5 g3 g
Vitamin A 99.9 µg59.9 µg
Vitamin C (ascorbic acid) 2 mg1.2 mg
Calcium 167 mg100 mg
Iron 0 mg0 mg

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.