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Caramel

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 8 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 1569 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 376 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 22 g 70 Data provided by the industry to The Food Composition Table 1995.
Saturated fatty acids 11.2 g 518 Omregnet verdi fra referanse 517: Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Transunsaturated fatty acids M g 20 Missing value, content not known.
Cis-mono unsaturated fatty acids 8.9 g 518 Omregnet verdi fra referanse 517: Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Cis-poly unsaturated fatty acids 0.8 g 518 Omregnet verdi fra referanse 517: Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Cholesterol 17 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Carbohydrate, glycemic 42.9 g 50 Estimated value.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 42.9 g 50 Estimated value.
Sugar, added 33 g 70 Data provided by the industry to The Food Composition Table 1995.
Dietary fibre 0 g 50 Estimated value.
Protein 1.5 g 70 Data provided by the industry to The Food Composition Table 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 39 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 38 µg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Beta-carotene 17 µg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin D 0.1 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin E 0.3 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.01 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Riboflavin 0.02 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Niacin 0.1 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin B6 0 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Folate 0 µg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin B12 0 µg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin C 0 mg 50 Estimated value.
Calcium 73 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Iron 0.2 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Sodium 275 mg 70 Data provided by the industry to The Food Composition Table 1995.
Potassium 110 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Magnesium 8 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Zinc 0.3 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Selenium 1 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Copper 0.02 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Phosphorus 62 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.

Classifications

LanguaL coding of the food
LanguaL Classification
A0173 Caramel candy (US CFR)
A0838 Non-chocolate confectionery or other sugar product (EUROFIR)
B1012 Sugar-producing plant
C0108 Sugar
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0280 Sugar syrup or sugar syrup solids added
H0296 Cream added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Chocolate and other sweets

Food Groups