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Picture of Pistachio Gelato
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1738 kcal 87 %
  • Fat 107 g 164 %
  • Saturated 21 g 107 %
  • Carbs 158 g 53 %
  • Fiber 21 g 85 %
  • Protein 56 g 113 %
  • Cholesterol 52 mg 17 %
  • Sodium 226 mg 9 %
  • Calcium 792 mg 79 %
  • Magnesium 292 mg 70 %
  • Potassium 2707 mg 58 %
  • Iron 8 mg 45 %
  • Zinc 6 mg 57 %
  • Phosphorus 1408 mg 201 %
  • Vitamin A 289 µg 32 %
  • Vitamin C 11 mg 12 %
  • Thiamin (B1) 2 mg 164 %
  • Riboflavin (B2) 1 mg 92 %
  • Niacin (B3) 3 mg 19 %
  • Vitamin B6 4 mg 274 %
  • Folate equivalent (total) 127 µg 32 %
  • Vitamin B12 2 µg 97 %
  • Vitamin D 7 µg 45 %
  • Vitamin E 6 mg 40 %
  • Vitamin K 2 µg 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pistachio Gelato

Ingredients

  • 2 cups (½ liter) whole milk
  • 1/3 cup (65 gr) sugar
  • 2 tablespoons (16 gr) cornstarch (also known as corn flour)
  • 7 ounces (200 gr) Bronte pistachio paste
  • a few drops of lemon or orange juice

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