Ice creams Ice Cream

2001/07/01 Lorenzo, Arantza | Uranga, Ane Miren Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

Typical summer ice cream can contain a lot of ingredients, mainly milk, cream, egg, white sugar, chocolate, animal and vegetable fats, fruits and additives. When the main component is water, instead of milk, ice cream is called sorbete and polo.

As already mentioned, the ingredients of the ice cream can be very varied, so the caloric offer also varies a lot. Those containing milk as a base ingredient have more kilocalories than those made with water. The average nutritional value of the ice cream is very variable: water 50-78%, proteins from milk and egg 1-6%, carbohydrates 13-22%, milk lactose, sugar or starch glucose and maize fats 5-20%. Ice creams contain numerous regulatory substances, mainly groups of vitamins A, B and E, and salt minerals composed of calcium, sodium and phosphorus.

Currently the offer of ice cream is huge. The most recent are light ice creams and specially prepared for diabetics. The former contain less energy than conventional ice creams, since they contain fewer calories and less fat; the latter are prepared with non-detrimental carbohydrates for diabetics: polyalcohols and fructose.

For those who have problems of chewing, although they are recommended in case of fever and in these cases, in general, it is recommended to take them sporadically, since they can be harmful. On the one hand, because of their high fat content, they are not suitable for people with heart problems and blood circulation, and on the other, they carry many additives, especially non-home ones. And to be able to recognize it in cold and enjoy it on the palate, they have to have a very intense flavor, so the ice cream have much more additives than the common foods.