Nutrition Facts
Serving Size: 100g
Calories924
Total Fat10.1g
Saturated Fat0.0g
Total Carbs26.1g
Fiber0.8g
Sugars8.5g
Protein6.4g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 61 (Medium) |
| Glycemic Load | 12 |
| Insulin Index | 70 |
Health Scores (0-10)
7.4
Metabolic
3.7
Inflammation
8.1
Hormonal
4.2
Gut Health
6.4
Skin Health
3.9
Brain Health
10.0
Bone Health
7.8
Sleep
7.0
Exercise
4.0
Longevity
6.0
Detox
6.5
Immunity
7.3
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
5.9
Electrolyte
5.1
Methylation
🧬 How novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated Affects Your Health
Testosterone 7% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 7% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Testosterone 1% DV
Vitamin D (undefined% DV) activates Leydig cells for T production. Low D is linked to low T.
Cortisol 3% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 4% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Magnesium 7% DV
7% DV. Calms nerves, relaxes muscles, supports sleep.
Calcium 17% DV
17% DV. Bone density, muscle contraction, nerve signaling.
Potassium 6% DV
6% DV. Blood pressure regulation, prevents muscle cramps.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 924.0 kJ | — |
| Protein | 6.4 g | 13% DV |
| Total Fat | 10.1 g | 13% DV |
| Carbohydrate | 26.1 g | 9% DV |
| Fiber | 0.8 g | 3% DV |
| Sugar | 8.5 g | 17% DV |
| Cholesterol | 10.0 mg | 3% DV |
| Sodium | 104.0 mg | 5% DV |
| Calcium | 222.0 mg | 17% DV |
| Iron | 0.3 mg | 2% DV |
| Magnesium | 28.0 mg | 7% DV |
| Phosphorus | 173.0 mg | 14% DV |
| Potassium | 305.0 mg | 6% DV |
| Zinc | 0.8 mg | 7% DV |
| Vitamin B6 | 0.0 mg | 3% DV |
| Folate | 7.0 µg | 2% DV |
| Vitamin A | 19.0 µg | 2% DV |
| Vitamin E | 0.4 mg | 3% DV |
| Vitamin D | 0.2 µg | 1% DV |
| Vitamin K | 1.3 µg | 1% DV |
| Selenium | 2.4 µg | 4% DV |
Compare novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
Frequently Asked Questions
Does Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated affect hormones?
Yes — Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated is rich in sugar (17% DV), which Rapid blood sugar spikes → insulin surges → cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.. sugar supports Insulin and Cortisol production.
Is Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated good for blood pressure?
Yes. Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated provides 305mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 2.9.
Can people with diabetes eat Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated?
Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated has a glycemic index of 61 (medium) and glycemic load of 12. Its moderate-to-high GI means blood sugar will rise faster. Pair with protein or fat to slow glucose absorption. Contains 0.8g fiber which helps moderate the blood sugar response.
Does Frozen novelties, ice cream type, vanilla ice cream, light, no sugar added, chocolate coated contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.