Sauce, chocolate, industrially made
Energy in 100 g
Per 100 g
1,138 kJ (268 kcal)
More sauce:
1,138 kJ (268 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 2.4 g |
| Sugar, total | MI_SUGAR_NO | 59.6 g |
| Sugar, added | 331 | 59.6 g |
| Sugar, free | 331 | 59.6 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 20 | 0.6 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 20 | 0.5 g |
| Polyunsaturated fatty acids | 20 | 0.1 g |
| Omega-3 | 73f | 0 g |
| Omega-6 | 74f | 0 g |
| Cholesterol | 20 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 460g | 0 g |
| C14:0 (myristic acid) | 460g | 0 g |
| C16:0 (palmitic acid) | 460g | 0.2 g |
| C18:0 (stearic acid) | 460g | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 460g | 0 g |
| C18:1 sum (oleic acid) | 460g | 0.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 20 | 0 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 20 | 0 mg | 0 % |
| Vitamin B2 (riboflavin) | 20 | 0 mg | 0 % |
| Vitamin B3 (niacin) | 20 | 0 mg | |
| Niacin equivalents | MI0421 | 0.4 mg | 1 % |
| Vitamin B6 (pyridoxine) | 20 | 0 mg | 0 % |
| Vitamin B9 (folate) | 20 | 0 µg | 0 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400e | 23 mg | 2 % |
| Potassium (K) | 400e | 668 mg | 19 % |
| Sodium (Na) | 400e | 103 mg | |
| Salt (NaCl) | MI0120 | 0.3 g | |
| Phosphorus (P) | 400e | 126 mg | 19 % |
| Magnesium (Mg) | 400e | 100 mg | 33 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400e | 2.1 mg | 19 % |
| Copper (Cu) | 20 | 0.09 mg | 10 % |
| Zinc (Zn) | 400e | 1.3 mg | 9 % |
| Selenium (Se) | 400e | 0 µg | 0 % |
| Iodine (I) | 10 | – |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0287 | Sweet sauce or topping (US CFR) |
| A0863 | Dessert sauce (EUROFIR) |
| B1012 | Sugar-producing plant |
| C0271 | Sugar syrup or syrup solids |
| E0135 | Semiliquid with smooth consistency |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0231 | Chocolate or cocoa added |
| H0749 | White sugar added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0214 | Bottle |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |