Milk chocolate

Food number: 33
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		54%
protein, total		8%
carbohydrate, available		38%
alcohol		0%
fibre, total		0%
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		1%

Percentage of energy from carbohydrates
sugars, total		38%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	2249 (537)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	50.0	g	summation from constituent components	value created within host-system
fat, total	33.0	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	other method type	food composition table	191
Carbohydrate Components
organic acids, total	0.4	g	calculated as recipe	value created within host-system
starch, total	0	g	other method type	food composition table	150
sugars, total	50.0	g	summation from constituent components	value created within host-system
sucrose	40.0	g	other method type	food composition table	168
lactose	10.0	g	other method type	food composition table	150
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	< 0.1	g	other method type	food composition table	165
fibre, water-insoluble	2.3	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.8	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	28.2	g	summation from constituent components	value created within host-system
fatty acids, total	27.0	g	summation from constituent components	value created within host-system
fatty acids, total saturated	17.0	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	9.0	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	0.9	g	summation from constituent components	value created within host-system
fatty acids, total trans	<0.1	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	842	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	68	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)	6.1	mg	calculated from related food	value created within host-system
sterols, total	83.7	mg	calculated from related food	value created within host-system
Minerals
sodium	120.0	mg	calculated from related food	value created within host-system
salt	305.8	mg	summation from constituent components	value created within host-system
potassium	450.0	mg	other method type	food composition table	47
magnesium	60.0	mg	other method type	food composition table	47
calcium	400.0	mg	other method type	food composition table	47
phosphorus	300.0	mg	other method type	food composition table	47
iron, total	2.0	mg	other method type	food composition table	47
zinc	1.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	39.0	µg	analytical, generic	independent laboratory	101
selenium, total	4.0	µg	other method type	food composition table	162
Nitrogen Components
tryptophan	130.0	mg	imputed/estimated, generic	value created within host-system
Vitamins
vitamin A retinol activity equivalents	103.8	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	150
vitamin E alphatocopherol	0.5	mg	summation from constituent components	value created within host-system
vitamin K, total	1.10	µg	calculated, generic	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	150
folate (HPLC)	7.0	µg	other method type	food composition table	191
niacin equivalents, total	2.6	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	calculated as recipe	value created within host-system
riboflavine	0.49	mg	other method type	food composition table	150
thiamin (vitamin B1)	0.07	mg	other method type	food composition table	150
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	49.8	µg	summation from constituent components	value created within host-system

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