Prepared Dishes · SOURCE-BASED NUTRITION
McDONALD'S, Hot Caramel Sundae nutrition facts
SR Legacy
McDONALD'S, Hot Caramel Sundae. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 188 kcal | — |
| Protein | 3.58 g | 7.2% |
| Carbohydrate, by difference | 33.4 g | 12.1% |
| Total lipid (fat) | 4.89 g | 6.3% |
| Fiber, total dietary | 0 g | 0% |
| Total Sugars | 23.5 g | — |
| Fatty acids, total saturated | 2.47 g | 12.4% |
| Cholesterol | 16 mg | 5.3% |
| Sodium, Na | 80 mg | 3.5% |
| Potassium, K | 186 mg | 4% |
| Calcium, Ca | 127 mg | 9.8% |
| Iron, Fe | 0.08 mg | 0.4% |
| Magnesium, Mg | 12 mg | 2.9% |
| Phosphorus, P | 112 mg | 9% |
| Zinc, Zn | 0.45 mg | 4.1% |
| Copper, Cu | 0.02 mg | 1.7% |
| Manganese, Mn | 0.01 mg | 0.4% |
| Vitamin A, RAE | 92 µg | 10.2% |
| Vitamin E (alpha-tocopherol) | 0.01 mg | 0.1% |
| Thiamin | 0.04 mg | 3.1% |
| Riboflavin | 0.22 mg | 17.2% |
| Niacin | 0.11 mg | 0.7% |
| Pantothenic acid | 0.68 mg | 13.6% |
| Vitamin B-6 | 0.05 mg | 2.9% |
| Vitamin B-12 | 0.51 µg | 21.3% |
| Ash | 0.9 g | — |
| Fatty acids, total monounsaturated | 1.21 g | — |
| Fatty acids, total polyunsaturated | 0.23 g | — |
| Fatty acids, total trans | 0.27 g | — |
| Folate, food | 2 µg | — |
| Folate, total | 2 µg | — |
| Fructose | 0.78 g | — |
| Galactose | 0 g | — |
| Glucose | 3 g | — |
| Lactose | 5.46 g | — |
| Maltose | 1.64 g | — |
| MUFA 14:1 | 0.03 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.05 g | — |
| MUFA 17:1 | 0.01 g | — |
| MUFA 18:1 | 1.13 g | — |
| MUFA 20:1 | 0 g | — |
| PUFA 18:2 | 0.21 g | — |
| PUFA 18:3 | 0.02 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| Retinol | 92 µg | — |
| SFA 10:0 | 0.09 g | — |
| SFA 12:0 | 0.11 g | — |
| SFA 14:0 | 0.39 g | — |
| SFA 15:0 | 0.04 g | — |
| SFA 16:0 | 1.18 g | — |
| SFA 17:0 | 0.03 g | — |
| SFA 18:0 | 0.59 g | — |
| SFA 20:0 | 0.01 g | — |
| SFA 22:0 | 0 g | — |
| SFA 8:0 | 0.04 g | — |
| Sucrose | 12.7 g | — |
| Vitamin A, IU | 307 iu | — |
| Water | 57.3 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin B12 (21.3% DV), Riboflavin (B2) (17.2% DV) and Pantothenic acid (B5) (13.6% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 0.51 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.22 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.68 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 92 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin B12
This amount provides 0.51 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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