Jump to content

Caramels, chocolate covered

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 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.
Kilojoules 1902 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 455 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 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 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Mono+Di saccharides 56 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 49 g 20 Estimated value.
Dietary fibre 0.7 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.
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 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 91 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
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 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 0.02 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 coding of the food
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

Food Groups