Double Chocolate But R Creme Icing has less impact on blood sugar than Belgian Chocolate Mousse A Traditional Belgian Dessert Of Chocolate Whipped With Cream & Cookie Crumbles
Belgian Chocolate Mousse A Traditional Belgian Dessert Of Chocolate Whipped With Cream & Cookie Crumbles
Double Chocolate But R Creme Icing
Belgian Chocolate Mousse A Traditional Belgian Dessert Of Chocolate Whipped With Cream & Cookie Crumbles
Double Chocolate But R Creme Icing
Comparing Key Nutrients
| Nutrient | Belgian Choc... | Double Choco... |
|---|---|---|
| Carbs | 22.0g | 21.0g |
| Sugars | 16.0g | 19.0g |
| Fiber | 1.0g | 1.0g |
| Protein | 2.0g | 0.0g |
| Fat | 12.0g | 10.0g |
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Nutritional Labels
This section compares the nutritional labels of the two foods.
Belgian Chocolate Mousse A Traditional Belgian Dessert Of Chocolate Whipped With Cream & Cookie Crumbles
Serving size 57.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 5.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
CREAM MIXTURE (CREAM, SKIM MILK, VEGETABLE OILS [PALM AND PALM KERNEL], SUGAR, WATER, CORN STARCH, MONO- AND DIGLYCERIDES [EMULSIFIER]), DARK CHOCOLATE PREPARATION (GLUCOSE SYRUP, DARK CHOCOLATE [SUGAR, COCOA MASS, COCOA BUTTER, NATURAL VANILLA FLAVOR], WATER, PALM FAT, SWEETENED CONDENSED MILK [MILK, SUGAR], NATURAL FLAVOR, SEA SALT, BEEF GELATIN, XANTHAN GUM), COCOA COOKIE CRUMBLES (WHEAT FLOUR, SUGAR, VEGETABLE OILS [PALM AND CANOLA], FAT REDUCED COCOA POWDER, INVERT SUGAR SYRUP, DIPHOSPHATES, SODIUM CARBONATES; SALT), DARK CHOCOLATE (COCOA MASS, SUGAR, FAT REDUCED COCOA POWDER, SOY LECITHIN [EMULSIFIER], NATURAL VANILLA FLAVOR), WATER, SUGAR, DARK CHOCOLATE DECORATION (SUGAR, COCOA MASS, FAT REDUCED COCOA POWDER, BUTTER OIL, SOY LECITHIN [EMULSIFIER], NATURAL VANILLA FLAVOR), NATURAL VANILLA FLAVOR, BEEF GELATIN, SALT.
Double Chocolate But R Creme Icing
Serving size 35.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 1.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
POWDERED SUGAR, PALM OIL, HIGH OLEIC SUNFLOWER AND/OR CANOLA OIL, WATER, INVERT SUGAR, COCOA PROCESSED WITH ALKALI, HYDROGENATED COTTONSEED OIL, SOYBEAN OIL. CONTAINS 2% OR LESS OF: ANHYDROUS MILKFAT, CHOCOLATE LIQUOR, INVERT SYRUP, MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, POTASSIUM SORBATE AND SORBIC ACID (PRESERVATIVES) PROPYLENE GLYCOL, SALT, SOY LECITHIN
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Belgian Chocolate Mous...
Vitamins
Minerals
Double Chocolate But R...
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Belgian Chocolate Mousse A ...
Double Chocolate But R Crem...
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Belgian Chocolate Mousse A Traditional Belgian Dessert Of Chocolate Whipped With Cream & Cookie Crumbles Tags
Double Chocolate But R Creme Icing Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
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