Ice creams, chocolate, rich

26 calories in 1 cubic inch

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Calories in Ice creams, chocolate, rich
Ice creams, chocolate, rich Suggest a better name
26 calories in 1 cubic inch
1 cubic inch = 10g ≈ 0.022lb ≈ 0.36oz
2.55 calories / gram
1 Weight Watchers point
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Calorie Sources:60% fats; 33% carbohydrates; 7% proteins
Fats:1.73 g (16 calories, 17% by weight)
Carbohydrates:2.12 g (8 calories, 21% by weight)
Proteins:0.48 g (2 calories, 5% by weight)
Alcohol:~
Water:5.87 g (58% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:91.80 mg (1% by weight)
Cholesterol:6.12 mg
Caffeine:408 mcg
Serving Sizes: 100 g
1 cup
1 cubic inch
Food Group:Sweets
USDA #:43541
Tags: chocolate ice cream; chocolate icecream;
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Vitamin A:73 IU
Retinol:20.20 mcg
Retinol Activity Equivalent:20.50 mcg
α-Carotene:~
β-Carotene:3.16 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:0.20 mcg
Vitamin B-1:3.06 mcg
Vitamin B-2:16.32 mcg
Vitamin B-3:18.36 mcg
Vitamin B-5:33.66 mcg
Vitamin B-6:3.06 mcg
Vitamin B-9:0.51 mcg
Food folate:0.51 mcg
Dietary Folate Equivalent:0.51 mcg
Folic acid:~
Vitamin B-12:0.02 mcg
Added Vitamin B-12:~
Choline:3.54 mg
Vitamin C:51 mcg
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.03 mcg
Vitamin D (D2 + D3):0.03 mcg
Vitamin E:46.92 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.15 mcg
Calcium (Ca):14.48 mg
Copper (Cu):17.34 mcg
Fluoride (F):~
Iron (Fe):104.04 mcg
Magnesium (Mg):3.26 mg
Manganese (Mn):17.34 mcg
Phosphorus (P):11.73 mg
Potassium (K):24.28 mg
Selenium (Se):0.21 mcg
Sodium (Na):5.81 mg
Zinc (Zn):65.28 mcg
Cholesterol:6.12 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.12 g
Dietary Fiber:91.80 mg
Sugars Total:1.77 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.48 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:1.73 g
Saturated fatty acids:1.06 g
Monounsaturated fatty acids:0.49 g
Polyunsaturated fatty acids:66.30 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:52.02 mg
Hexanoic/Caproic [6:0]:31.62 mg
Octanoic/Caprylic [8:0]:18.36 mg
Decanoic/Capric [10:0]:40.80 mg
Dodecanoic/Lauric [12:0]:45.90 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.22 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:36.72 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.45 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:40.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:25.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.10 g
Caffeine:408 mcg
Theobromine:12.24 mg
Product Type:Ice
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_30t
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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