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Chocolate, Mars

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 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 coding of the food
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