Chocolate bar low-fat

Food number: 63
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		27%
protein, total		5%
carbohydrate, available		67%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		19%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		10%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		50%
starch, total		16%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	1770 (423)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	69.1	g	calculated as recipe	value created within host-system
fat, total	13.0	g	calculated on component profile	food label, product information
protein, total	5.5	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	17.0	g	calculated as recipe	value created within host-system
sugars, total	52.1	g	calculated as recipe	value created within host-system
sucrose	40.0	g	calculated as recipe	value created within host-system
lactose	2.9	g	calculated as recipe	value created within host-system
fructose	0.9	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	2.2	g	imputed/estimated, generic	value created within host-system
fibre, water-insoluble	1.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.1	g	calculated as recipe	value created within host-system
glucose	5.2	g	calculated as recipe	value created within host-system
maltose	3.1	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	15.2	g	calculated as recipe	value created within host-system
fatty acids, total	14.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	9.2	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	4.9	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.5	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)	455	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	37	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)	3.3	mg	calculated as recipe	value created within host-system
sterols, total	46.0	mg	calculated as recipe	value created within host-system
Minerals
sodium	110.8	mg	calculated as recipe	value created within host-system
salt	282.3	mg	calculated as recipe	value created within host-system
potassium	294.4	mg	calculated as recipe	value created within host-system
magnesium	49.1	mg	calculated as recipe	value created within host-system
calcium	152.8	mg	calculated as recipe	value created within host-system
phosphorus	153.0	mg	calculated as recipe	value created within host-system
iron, total	1.5	mg	calculated as recipe	value created within host-system
zinc	1.1	mg	calculated as recipe	value created within host-system
iodide (iodine)	24.4	µg	calculated as recipe	value created within host-system
selenium, total	1.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	70.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	56.2	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	0.3	mg	summation from constituent components	value created within host-system
vitamin K, total	0.59	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)	3.8	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.2	mg	calculated as recipe	value created within host-system
riboflavine	0.05	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	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)	0.04	mg	calculated as recipe	value created within host-system
carotenoids, total	26.9	µg	summation from constituent components	value created within host-system

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