Dairy & Alternatives · SOURCE-BASED NUTRITION
Ice cream cone, soft serve, vanilla nutrition facts
Survey (FNDDS)
Ice cream cone, soft serve, vanilla. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 189 kcal | — |
| Protein | 4.91 g | 9.8% |
| Carbohydrate, by difference | 31.4 g | 11.4% |
| Total lipid (fat) | 4.91 g | 6.3% |
| Fiber, total dietary | 0.4 g | 1.4% |
| Total Sugars | 21.5 g | — |
| Fatty acids, total saturated | 2.86 g | 14.3% |
| Cholesterol | 26 mg | 8.7% |
| Sodium, Na | 81 mg | 3.5% |
| Potassium, K | 204 mg | 4.3% |
| Calcium, Ca | 156 mg | 12% |
| Iron, Fe | 0.33 mg | 1.8% |
| Magnesium, Mg | 14 mg | 3.3% |
| Phosphorus, P | 103 mg | 8.2% |
| Zinc, Zn | 0.73 mg | 6.6% |
| Copper, Cu | 0.02 mg | 2.7% |
| Selenium, Se | 2.1 µg | 3.8% |
| Vitamin A, RAE | 123 µg | 13.7% |
| Vitamin C, total ascorbic acid | 1.2 mg | 1.3% |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% |
| Vitamin E (alpha-tocopherol) | 0.15 mg | 1% |
| Vitamin K (phylloquinone) | 0.5 µg | 0.4% |
| Thiamin | 0.06 mg | 5.1% |
| Riboflavin | 0.26 mg | 19.9% |
| Niacin | 0.31 mg | 1.9% |
| Vitamin B-6 | 0.04 mg | 2.6% |
| Folate, DFE | 17 µg | 4.3% |
| Vitamin B-12 | 0.45 µg | 18.8% |
| Choline, total | 25.3 mg | 4.6% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 13 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 1.3 g | — |
| Fatty acids, total polyunsaturated | 0.34 g | — |
| Folate, food | 6 µg | — |
| Folate, total | 13 µg | — |
| Folic acid | 7 µg | — |
| Lutein + zeaxanthin | 1 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.07 g | — |
| MUFA 18:1 | 1.24 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.25 g | — |
| PUFA 18:3 | 0.09 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 122 µg | — |
| SFA 10:0 | 0.11 g | — |
| SFA 12:0 | 0.12 g | — |
| SFA 14:0 | 0.45 g | — |
| SFA 16:0 | 1.25 g | — |
| SFA 18:0 | 0.56 g | — |
| SFA 4:0 | 0.14 g | — |
| SFA 6:0 | 0.1 g | — |
| SFA 8:0 | 0.07 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 57.7 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 Riboflavin (B2) (19.9% DV), Vitamin B12 (18.8% DV) and Vitamin A (13.7% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Riboflavin (B2): energy and cell growth
This amount provides 0.26 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 referenceVitamin B12: blood cells and nerves
This amount provides 0.45 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 referenceVitamin A: vision and immune function
This amount provides 123 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 referenceCalcium: bones, muscles and nerves
This amount provides 156 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. 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
Contributes Riboflavin (B2)
This amount provides 0.26 mg. Riboflavin helps convert food into energy and supports cell growth, development and 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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