Chocolate bar, average

Food number: 14
Food type: Food
Processing method: Industrial
Ingredient class: Chocolate
Food use class: Chocolate
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		47%
protein, total		8%
carbohydrate, available		44%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		28%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		15%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		39%
starch, total		1%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	2184 (522)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	56.0	g	calculated on component profile	food label, product information
fat, total	28.0	g	calculated on component profile	food label, product information
protein, total	10.1	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	1.4	g	calculated as recipe	value created within host-system
sugars, total	50.2	g	calculated as recipe	value created within host-system
sucrose	45.0	g	calculated as recipe	value created within host-system
lactose	5.2	g	calculated as recipe	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.7	g	calculated as recipe	value created within host-system
fibre, water-insoluble	4.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.4	g	calculated as recipe	value created within host-system
glucose	0	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	27.5	g	calculated as recipe	value created within host-system
fatty acids, total	26.3	g	calculated as recipe	value created within host-system
fatty acids, total saturated	16.5	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	8.7	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.0	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	903	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	69	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	3.0	mg	calculated as recipe	value created within host-system
sterols, total	101.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	65.0	mg	calculated as recipe	value created within host-system
salt	165.6	mg	calculated as recipe	value created within host-system
potassium	400.0	mg	calculated as recipe	value created within host-system
magnesium	95.0	mg	calculated as recipe	value created within host-system
calcium	225.0	mg	calculated as recipe	value created within host-system
phosphorus	250.0	mg	calculated as recipe	value created within host-system
iron, total	2.8	mg	calculated as recipe	value created within host-system
zinc	1.7	mg	calculated as recipe	value created within host-system
iodide (iodine)	21.1	µg	calculated as recipe	value created within host-system
selenium, total	5.0	µg	other method type	food composition table	162
Nitrogen Components
tryptophan	93.6	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	60.0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	2.0	mg	summation from constituent components	value created within host-system
vitamin K, total	1.70	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	7.0	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.0	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	calculated as recipe	value created within host-system
riboflavine	0.27	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	calculated as recipe	value created within host-system
carotenoids, total	37.3	µg	summation from constituent components	value created within host-system

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