Calories in ITALIAN STYLE FROZEN DESSERT GELATO, TIRAMISU
Serving Size: 1 Serving (103.0g)
Amount Per Serving
- Calories 259.6
- Total Fat 11.0 g
- Saturated Fat 6.0 g
- Cholesterol 89.6 mg
- Sodium 54.6 mg
- Potassium 0.0 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 0.0 g
- Sugars 25.0 g
- Protein 4.0 g
- Vitamin A 399.6 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 80.3 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 0.7 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
TIRAMISU GELATO: SKIM MILK, CREAM, CORN SYRUP, SUGAR, EGG YOLKS, MASCARPONE CHEESE (PASTEURIZED MILK AND CREAM, CITRIC ACID), COFFEE, PECTIN, COCOA, NATURAL FLAVOR, SALT. LADY FINGER COOKIE PIECES: WHEAT FLOUR, SUGAR, PALM OIL, WATER, COCOA, EGG, SOYBEAN OIL, SALT, NATURAL FLAVOR, SOY LECITHIN, BAKING SODA.Calorie Analysis
The food ITALIAN STYLE FROZEN DESSERT GELATO, TIRAMISU, based on the serving size listed above, would account for 13% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from carbohydrates. Carbohydrates make up 53.9% of the calories.Exercise Burn Time
The above food(ITALIAN STYLE FROZEN DESSERT GELATO, TIRAMISU) has 259.6 Calories per 1 Serving (103.0g). For someone weighing 170 pounds, if they did the exercise Racquetball, it would take about 27.5 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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