Chocolate, Mars
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 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. |
Kilojoules | 1780 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 423 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 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. |
Saturated fatty acids | 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. Online version, 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. Online version, 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. Online version, 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. Online version, 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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Transunsaturated fatty acids | 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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Cis-mono unsaturated fatty acids | 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. Online version, 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. Online version, 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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Cis-poly unsaturated fatty acids | 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. Online version, 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. Online version, 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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
C20:3n-3 | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C20:3n-6 | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C20:4n-3 | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C20:4n-6 | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C20:5n-3 (EPA) | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C22:5n-3 (DPA) | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C22:6n-3 (DHA) | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Cis-poly unsaturated fatty acids, n-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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Cis-poly unsaturated fatty acids, n-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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Cholesterol | 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. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf |
Carbohydrate, glycemic | 66.6 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 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+Di saccharides | 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. |
Sugar, added | M | g | 10 | Missing value, content not known. |
Dietary fibre | 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 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 20 | Estimated value. |
Vitamin A | 34 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
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-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 | 0.1 | 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. |
Thiamin | 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. |
Folate | 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 | 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 | 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. |
Iron | 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. |
Sodium | 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. |
Potassium | 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. |
Zinc | 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. |
Selenium | 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. |
Copper | 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. |
Phosphorus | 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. |
Iodine | 19 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
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 |
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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