Caramels, chocolate covered
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 16 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 1902 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 455 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 23.6 | 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. |
Saturated fatty acids | 13.8 | 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. |
C12:0 | 0.28 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C14:0 | 0.95 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C16:0 | 6.54 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C18:0 | 5.42 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
Transunsaturated fatty acids | 0.1 | 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. |
Cis-mono unsaturated fatty acids | 7.5 | 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. |
C16:1 sum | 0.02 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C18:1 sum | 2.07 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
Cis-poly unsaturated fatty acids | 1.1 | 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. |
C18:2n-6 | 0.24 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C18:3n-3 | 0.03 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C20:3n-3 | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C20:3n-6 | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C20:4n-3 | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C20:4n-6 | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C20:5n-3 (EPA) | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C22:5n-3 (DPA) | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
C22:6n-3 (DHA) | 0 | g | 215 | Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
Cis-poly unsaturated fatty acids, n-3 | 0.03 | g | 73l | Calculated as the sum of omega-3 fatty acids from reference 215: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
Cis-poly unsaturated fatty acids, n-6 | 0.24 | g | 74l | Calculated as the sum of omega-6 fatty acids from reference 215: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». http://www.matportalen.no/verktoy/matvaretabellen/article29996.ece/BINARY/Analyser+av+transfettsyrer+i+importerte+oljer%2C+kavring%2C+kjeks+og+tillagede+produkter |
Cholesterol | 13 | 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. |
Carbohydrate, glycemic | 56 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 56 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 53 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 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. |
Protein | 4.2 | 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 | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 91 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 90 | 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-carotene | 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 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin E | 1.5 | mg-ATE | 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. |
Thiamin | 0.02 | 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 | 0.3 | 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 | 0.2 | 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. |
Vitamin B6 | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Folate | 4 | 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 | Estimated as zero value when the analysed value is below the limit of quantification. |
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. |
Calcium | 154 | 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. |
Iron | 1.3 | 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. |
Sodium | 160 | 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. |
Potassium | 297 | 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 | 37 | 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. |
Zinc | 0.8 | 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. |
Selenium | 2 | 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. |
Copper | 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. |
Phosphorus | 156 | 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. |
Iodine | 19 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0173 | CARAMEL CANDY (US CFR) |
A0839 | CHOCOLATE OR CHOCOLATE 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 |
H0231 | CHOCOLATE OR COCOA ADDED |
H0280 | SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED |
H0296 | CREAM ADDED |
H0355 | CHOCOLATE COATED OR COVERED |
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
- Caramel
- Chocolate bar, milk
- Chocolate, milk, with nuts
- Chocolate, cooking, plain, minimum 35 % cocoa
- Pastilles
- Drops, hard
- Liquorice, sweet
- Marzipan bar, chocolate covered
- Chocolate, filled
- Chocolate, cooking, with milk, minimum 25 % cocoa
- Sweets mix, chocolate included
- Sweets mix, without chocolate
- Sweets mix, salt liquorice
- Snowball
- Liquorice, allsorts
- Chocolate bar, milk, aerated
- Chocolate bar, jelly and marzipan covered with chocolate, Troika
- Pastilles, without sugar
- Caramels, chocolate covered
- Marshmallows
- Fruit jellies, Seigmenn
- Chewing gum, with sugar
- Chocolate, dark, 70 % cocoa
- Chocolate, white
- Chocolate, with almond butter, Daim
- Chocolate, filled with mint, After Eight
- Chocolate, filled with coconut, Bounty
- Chocolate, Mars
- Chocolate, Milky Way
- Chocolate, Snickers
- Foam candy, Ahlgrens bilar
- Chocolate puffed rice balls
- Marzipan, 30 % almonds
- Marzipan, 50 % almonds
- Fruit bar, fruit candy
- Chocolate wafer bar
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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