Chocolate confection filled with marmalade

Food number: 7
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		28%
protein, total		5%
carbohydrate, available		67%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		18%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		9%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		62%
starch, total		5%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1771 (423)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	69.6	g	summation from constituent components	value created within host-system
fat, total	13.4	g	calculated on component profile	food label, product information
protein, total	5.2	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.3	g	calculated as recipe	value created within host-system
starch, total	5.0	g	imputed/estimated, generic	value created within host-system
sugars, total	64.6	g	summation from constituent components	value created within host-system
sucrose	52.0	g	other method type	food composition table	168
lactose	1.0	g	imputed/estimated, generic	value created within host-system
fructose	3.4	g	other method type	food composition table	168
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	estimated according to logical deduction	value created within host-system
fibre, water-insoluble	0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	estimated according to logical deduction	value created within host-system
glucose	6.7	g	other method type	food composition table	168
maltose	1.5	g	other method type	other acquisition type
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	14.1	g	calculated as recipe	value created within host-system
fatty acids, total	13.5	g	calculated as recipe	value created within host-system
fatty acids, total saturated	8.5	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	4.5	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)	424	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)	3.0	mg	calculated as recipe	value created within host-system
sterols, total	15.3	mg	summation from constituent components	value created within host-system
Minerals
sodium	48.0	mg	other method type	food composition table	391
salt	122.3	mg	summation from constituent components	value created within host-system
potassium	240.0	mg	other method type	food composition table	391
magnesium	50.0	mg	other method type	food composition table	391
calcium	127.0	mg	other method type	food composition table	391
phosphorus	140.0	mg	other method type	food composition table	391
iron, total	1.9	mg	other method type	food composition table	391
zinc	1.1	mg	other method type	food composition table	391
iodide (iodine)	25.0	µg	other method type	food composition table	391
selenium, total	1.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	65.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	52.1	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.3	mg	summation from constituent components	value created within host-system
vitamin K, total	1.00	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	7.0	µg	other method type	food composition table	191
niacin equivalents, total	1.3	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	0.26	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.05	mg	other method type	food composition table	391
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	31.2	µg	summation from constituent components	value created within host-system

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