Nutrition report ready

Helado sabor a vainilla y de chocolate

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score E

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Helado sabor a vainilla y de chocolate

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Helado sabor a vainilla y de chocolate

in Ice cream cones Barcode 8410663200358
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Helado sabor a vainilla y de chocolate provides 300 kcal per 100 g, with 26.3 g of sugars and 4 g of protein. Its Nutri-Score is E. It is listed in the Ice cream cones category.

Nutrient levels per 100 g

Fat
13.9 g · Moderate
Saturated fat
10.7 g · High
Sugars
26.3 g · High
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 300 kcal 283 +6%
Total fat 13.9 g 12.7 +10%
Saturated fat 10.7 g 9.4 +14%
Carbohydrates 38.4 g 38.1
Total sugars 26.3 g 25.4
Protein 4 g 3.5 +14%
Salt 0.2 g 0.2

Category average across 897 Ice cream cones products on Foodmetria.

Compared with other ice cream cones

Calories higher 28%
Sugars higher 46%
Salt higher 38%
Saturated fat higher 35%
Protein top 29%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
Spain
Barcode
8410663200358

Prices reported by shoppers

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Frequently asked questions

How many calories are in Helado sabor a vainilla y de chocolate?

Helado sabor a vainilla y de chocolate contains 300 kcal per 100 g.

How much sugar is in Helado sabor a vainilla y de chocolate?

Helado sabor a vainilla y de chocolate has 26.3 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Helado sabor a vainilla y de chocolate healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated July 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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