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Chocolate, Snickers

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 5 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 2081 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 498 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 28.2 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 9.2 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C12:0 0.1 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C14:0 0.2 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C16:0 4.62 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:0 3.24 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Transunsaturated fatty acids 0 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cis-mono unsaturated fatty acids 15.6 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C16:1 sum 0.02 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:1 sum 15.13 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cis-poly unsaturated fatty acids 2.1 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:2n-6 2.01 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C18:3n-3 0.05 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C20:3n-3 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C20:3n-6 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C20:4n-3 0 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C20:4n-6 0.01 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
C20:5n-3 (EPA) 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C22:5n-3 (DPA) 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C22:6n-3 (DHA) 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Cis-poly unsaturated fatty acids, n-3 0.05 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cis-poly unsaturated fatty acids, n-6 2.03 g 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Cholesterol 4 mg 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Carbohydrate, glycemic 52.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 6.1 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 46.1 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 32.8 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 3 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 7.5 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0.5 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 20 Estimated value.
Vitamin A 11 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 10 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Beta-carotene 7 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 1.5 µg 608 Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/167938/Summary_Report.pdf
Vitamin E 4.3 mg-ATE 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.12 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.16 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 2.1 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.04 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folate 11 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin C 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 101 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iron 1.9 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 187 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 388 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 80 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 1.4 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 6 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Copper 0.35 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 210 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 19 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0272 CACAO OR CHOCOLATE PRODUCT (US CFR)
A0839 CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR)
B1012 SUGAR-PRODUCING PLANT
C0210 SUCROSE
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0124 PEANUT OR PEANUT BUTTER ADDED
H0136 SUGAR OR SUGAR SYRUP ADDED
H0229 FLAVORING, SPICE OR HERB ADDED, NATURAL
H0231 CHOCOLATE OR COCOA ADDED
H0263 VEGETABLE FAT OR OIL ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0172 PLASTIC CONTAINER
M0197 BAG, SACK OR POUCH
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Chocolate and other sweets

Food Groups