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Sjokolade, type Mars

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 7 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 1780 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 423 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 15,3 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 7,3 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C12:0 0,01 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C14:0 0,29 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C16:0 3,56 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:0 2,99 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Trans-umettede fettsyrer 0 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cis-enumettede fettsyrer 6,4 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C16:1 sum 0,04 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:1 sum 6,24 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cis-flerumettede fettsyrer 0,8 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:2n-6 0,76 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:3n-3 0,04 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C20:3n-3 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C20:3n-6 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C20:4n-3 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C20:4n-6 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C20:5n-3 (EPA) 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C22:5n-3 (DPA) 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C22:6n-3 (DHA) 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Omega-3 0,04 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Omega-6 0,77 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Kolesterol 10 mg 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Karbohydrat 66,6 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 3,3 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 63,3 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sukker, tilsatt M g 10 Manglende verdi, ukjent innhold.
Kostfiber 1,5 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 4,1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0,4 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 20 Vurdert verdi.
Vitamin A 34 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 33 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 15 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0,1 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 2 alfa-TE 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Tiamin 0,17 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,2 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0,4 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,03 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folat 5 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Vitamin C 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 118 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Jern 1,7 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 174 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 269 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 35 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sink 0,6 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Selen 1 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kopper 0,18 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 125 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Jod M µg 10 Manglende verdi, ukjent innhold.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0272 Cacao or chocolate product (US CFR)
A0839 Chocolate or chocolate product (EUROFIR)
B1012 Sugar-producing plant
C0210 Sucrose
E0147 Whole, shape achieved by forming
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0136 Sugar or sugar syrup added
H0229 Flavoring, spice or herb added, natural
H0231 Chocolate or cocoa added
H0263 Vegetable fat or oil added
J0001 Preservation method not known
K0003 No packing medium used
M0172 Plastic container
M0197 Bag, sack or pouch
N0036 Plastic
P0024 Human consumer, no age specification

Matvaregrupper