Sorbet has everything to pass for a reasonable dessert: less heavy, less fatty and often less caloric. However, in a video published on Instagram, Dr Jean-Michel Cohen questions this reputation and explains why its composition may hold a surprise.
For the nutritionist, the problem is mainly due to the quantity of sugar and the nutritional value of the product. It states that the sorbet contains 30% sugar and describes it as “iced sugar water“, before comparing his calories to those of ice cream which he considers more nourishing.
Dr Cohen points out the high sugar content of sorbet
Sorbet easily feels like a lighter option. However, according to Dr. Cohen, this weak feeling of richness does not necessarily mean that the product provides more to the body.
In his video, he emphasizes the sugars present in the sorbet. Its content reaches 30%, which brings it closer, in its explanation, to certain very sweet products. The doctor then estimates that “you take calories which are quickly absorbed.“
The composition of the dessert does not stop at sugar. Dr. Cohen also mentions several additives, including pectin and tarama gum. He clearly says: “It’s not a nice product.“
Why does Dr. Cohen prefer ice cream?
This is where the comparison becomes more surprising. While ice cream is typically associated with a richer, higher-calorie dessert, Dr. Cohen believes it may be of greater value when you look at what it actually provides.
In the example he cites, ice cream has 134 calories. But the doctor especially insists on its composition, which he contrasts with that of sorbet. He sees “real material that nourishes“, and not “just iced sugar water.“
So his reasoning isn’t just about looking for the lowest calorie figure. Rather, it highlights the nature of these calories and the overall composition of the dessert. In this precise comparison, he considers that sorbet provides less nutritionally.
Dr. Cohen sums up his opinion with a straightforward formula: “it’s less interesting because it’s not nutritious.“