Gelato Vaniglia Madagaskar

Gelato Vaniglia Madagaskar

Bruno Gelato · all Bruno Gelato products checked

Target diet: Gluten Free

Gelato Vaniglia Madagaskar · Gluten Free

Yes, you can.

No ingredients incompatible with a gluten free diet were found.

Automated check based on Open Food Facts label data. Not medical advice. Always check the package.

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On the label

whole milk675%sugarcoconut oilskimmed milk powderdried glucose syrupinvert sugar syrup

What we checked

Gluten grains (wheat, barley, rye)None found
Allergen data (gluten)Not listed

This product on every diet

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Nutrition facts (per 100g)

Energy
192 kcal
Fat
9 g
Carbohydrates
25 g
Sugars
23 g
high
Protein
4 g

Per 100 g this product is high in sugars. Bands follow the UK front-of-pack guide: sugars high at 22.5 g or more and low at 5 g or less; salt high at 1.5 g or more and low at 0.3 g or less; saturated fat high at 5 g or more and low at 1.5 g or less. This describes the label, it is not dietary advice.

Ingredients (original text)

whole milk (67,5%), sugar, coconut oil, skimmed milk powder, dried glucose syrup, invert sugar syrup, emulsifiers: mono - and diglycerides of fatty acids, lactic acid esters of mono - and diglycerides of fatty acids, thickeners: xanthan gum, processed euchema seaweed, natural bourbon vanilia flavouring (0,25%), extracted bourbon vanilla seeds (0,03%), colouring carrot concentrate, may contain traces of gluten, soya, egg, peanuts, nuts and sesame, ø nährwertangaben pro 100 g energie 806 kj /

Detailed analysis: Gelato Vaniglia Madagaskar and the gluten free diet

Based on our analysis of the ingredients list, Gelato Vaniglia Madagaskar appears to be compatible with a gluten free diet. Our automated system did not detect any ingredients that are typically restricted in this dietary lifestyle.

The ingredients provided are: whole milk (67,5%), sugar, coconut oil, skimmed milk powder, dried glucose syrup, invert sugar syrup, emulsifiers: mono - and diglycerides of fatty acids, lactic acid esters of mono - and diglycerides of fatty acids, thickeners: xanthan gum, processed euchema seaweed, natural bourbon vanilia flavouring (0,25%), extracted bourbon vanilla seeds (0,03%), colouring carrot concentrate, may contain traces of gluten, soya, egg, peanuts, nuts and sesame, ø nährwertangaben pro 100 g energie 806 kj /. It's always recommended to double-check the product packaging for the most current information, as formulations can change.

Nutritional profile

Gelato Vaniglia Madagaskar contains 192 calories per 100g. It provides 4g of protein, 9g of fat, and 25g of carbohydrates (including 23g of sugar).

Note: This analysis is based on publicly available ingredient data. Always verify product labels and consult with healthcare professionals if you have specific dietary concerns or medical conditions.

Frequently asked questions

Is Gelato Vaniglia Madagaskar Gluten Free?

Yes, Gelato Vaniglia Madagaskar is considered Gluten Free-friendly based on its ingredients. Our analysis did not detect any ingredients that are typically restricted in a Gluten Free diet. Always double-check the label, as formulations can change.

Does Gelato Vaniglia Madagaskar contain allergens?

Always check the packaging for the most current allergen information. The ingredients list we analyzed includes: whole milk (67,5%), sugar, coconut oil, skimmed milk powder, dried glucose syrup, invert sugar syrup, emulsifiers: mono - and diglycerides of fatty ac...

What are the nutritional facts of Gelato Vaniglia Madagaskar?

Gelato Vaniglia Madagaskar contains 192 calories per 100g, with 4g of protein, 25g of carbohydrates, and 9g of fat.

How much sugar is in Gelato Vaniglia Madagaskar?

Gelato Vaniglia Madagaskar lists 23 g of sugar per 100 g, which counts as high in sugar under the UK front-of-pack guide (22.5 g or more per 100 g).

Can I eat Gelato Vaniglia Madagaskar on a Gluten Free diet?

Yes, based on our ingredient analysis, Gelato Vaniglia Madagaskar appears to be suitable for a Gluten Free diet. However, always verify the product label as formulations can change.