Ice cream is the leader among the preferred desserts not only in children, but also in many adults. The classical composition of ice cream does not carry any danger. Moreover, a delicious treat can be recommended during recovery from surgical interventions on the gastrointestinal tract.
Chemical composition of ice cream
The chemical composition of ice cream depends on its grade - the ingredients of the filling differ dramatically from those of the fruit dessert. Plombir, dairy and cream ice cream belong to milk-based products, fruit and berry ice cream is produced on the basis of sugar syrup and fruit, fruit and berry fillers.
The sugar content is higher in fruit and berry ice cream - 30% against 16-17% in milk, cream and seal. However, in ice cream on a milk basis, fats are present - from 6 to 15%, the most fatty is the filler.
Energy value of ice cream:
- plombir - 232 kcal;
- creamy - 182 kcal;
- dairy - 132 kcal;
- fruit ice - 112 kcal.
Taste qualities and nutritional value are higher in ice cream than ice cream. It is made from milk, cream, condensed milk, eggs, sugar and gelatin. Milk products of lower fat content are used in the production of dairy and cream ice cream.
The benefits of milk ice cream lies in the content, amino acids , vitamins A, B, E, D, PP, as well as calcium, magnesium, iron and potassium. Fruit sorts of ice cream can be useful due to the high content of vitamin C. However, manufacturers very often add to these desserts so many different fillers, stabilizers, flavors and flavors that reduce the entire benefit to nothing. Therefore, the usefulness of this dessert depends largely on the technology of cooking, well, and of course, the amount consumed.