IVE member Jang Won-yeong (21) reveals her current snack obsession; she appeared on Elle Korea’s YouTube channel on the 20th to answer questions.

IVE member Jang Won-yeong (21) has revealed her current snack obsession. On the 20th, she appeared on the YouTube channel Elle Korea to answer questions. When asked whether there is a snack she has fallen for since Dubai chocolate, she said, “I still live in the world of Dubai chocolate, but these days it seems to be watermelon.” She added, “In summer it’s watermelon, in winter it’s strawberry, and as of the filming date, my favorite snack is watermelon.” In the video, Jang Won-yeong received a chocolate-coated macadamia nut snack prepared by the production staff, and she said she really likes macadamia among nuts. The fruits and nuts she favors are all snacks that help with body management. However, fruits like watermelon and strawberry have high sugar content, so they should not be eaten as meal substitutes. Excess sugar intake can raise blood sugar levels and affect insulin secretion; elevated insulin can stimulate the division and growth of cancer cells. Also, consuming sugars above the daily recommended amount can convert into fat cells and increase the risk of obesity and high cholesterol. Macadamia is a type of nut and is high-protein, with fiber that helps maintain fullness. Snacking on macadamia can help with weight control, as fullness reduces overall daily intake, and the unsaturated fats in macadamia support brain cell activity and can improve memory and concentration. DHA, an Omega-3 component, nourishes the retina and helps relieve eye fatigue, and it may contribute to osteoporosis prevention. Dubai chocolate is made by toasting Kadayif, a thin Middle Eastern pastry, in butter, mixing it with pistachio cream, and coating it with chocolate; it gained online buzz in late 2023, but its sugar and fat content are high, so moderation is advised. If you want Dubai chocolate, altering the ingredients to reduce sugar content is recommended, such as using dark chocolate with higher cocoa content or using olive oil or canola oil instead of butter.