Chocolate plain

Food number: 32
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		53%
protein, total		3%
carbohydrate, available		42%
alcohol		0%
fibre, total		2%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		27%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		14%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		40%
starch, total		2%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	2161 (517)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	53.3	g	summation from constituent components	value created within host-system
fat, total	31.0	g	calculated on component profile	food label, product information
protein, total	3.9	g	calculated on component profile	food label, product information
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	2.9	g	calculated as recipe	value created within host-system
sugars, total	50.4	g	summation from constituent components	value created within host-system
sucrose	50.0	g	other method type	food composition table	168
lactose	0.4	g	calculated, generic	food label, product information
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	5.3	g	calculated on component profile	food label, product information
fibre, water-insoluble	5.9	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	2.0	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	26.7	g	summation from constituent components	value created within host-system
fatty acids, total	25.5	g	summation from constituent components	value created within host-system
fatty acids, total saturated	16.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	8.4	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	1.0	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	964	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	70	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0	mg	other method type	food composition table	394
sterols, total	118.8	mg	calculated, generic	value created within host-system
Minerals
sodium	10.0	mg	calculated on component profile	food label, product information
salt	25.5	mg	summation from constituent components	value created within host-system
potassium	350.0	mg	other method type	food composition table	47
magnesium	130.0	mg	other method type	food composition table	47
calcium	50.0	mg	other method type	food composition table	47
phosphorus	200.0	mg	other method type	food composition table	47
iron, total	3.5	mg	other method type	food composition table	47
zinc	1.8	mg	calculated as recipe	value created within host-system
iodide (iodine)	3.2	µg	calculated as recipe	value created within host-system
selenium, total	0.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	57.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	16.4	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	3.6	mg	summation from constituent components	value created within host-system
vitamin K, total	2.30	µg	analytical, generic	independent laboratory	315
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	7.0	µg	other method type	food composition table	191
niacin equivalents, total	1.5	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	0.05	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	< 0.01	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	191
vitamers pyridoxine (hydrochloride)	0.08	mg	summation from constituent components	value created within host-system
carotenoids, total	24.9	µg	summation from constituent components	value created within host-system

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