University of California

Ice creams and frozen yogurts vary widely in key nutrients


Christine M. Bruhn
John C. Bruhn

Authors Affiliations

C.M. Bruhn is Consumer Food Marketing Specialist and Director, Center for Consumer Research, UC Davis; J.C. Bruhn is Dairy Food Processing Specialist, Dairy Research and Information Center, Department of Food Science and Technology, UC Davis.

Publication Information

Hilgardia 51(2):36-40. DOI:10.3733/ca.v051n02p36. March 1997.

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The combined forces of consumer demand, nutritional labeling requirements and product innovation have led to a range of frozen dairy desserts that vary significantly in several nutrients highlighted on the nutritional label. Ice creams and yogurts available in California were surveyed in 1995 for nutrient content. Ice creams varied from 70 to 270 calories and from 0 to 18 grams of fat per half-cup serving. Two ice cream products met the Food and Drug Administration's definition for a “good source” of vitamin A, providing 10% or more of the Recommended Daily Value of the nutrient, and 21 were “good sources” of calcium. While no frozen yogurts met the requirement for a good source of vitamin A, 10 were good sources of calcium.

Bruhn C, Bruhn J. 1997. Ice creams and frozen yogurts vary widely in key nutrients. Hilgardia 51(2):36-40. DOI:10.3733/ca.v051n02p36
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