Chocolate, Mars

Energy in 100 g

1,780 kJ (424 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 66.6 g
Fat: 15.3 g
Water: 13 g
Protein: 4.1 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 63 E%
Fat: 32 E%
Protein: 4 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,780 kJ (424 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c15.3 g31%
CarbohydrateMI018166.6 g63%
Dietary fibre450c2 g0%
Protein450c4.1 g3%
Alcohol500 g0%
WaterMI014213 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3313.3 g
Sugar, totalMI_SUGAR_NO63.3 g
Sugar, added33138.7 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032534 µg-RE4 %
Beta-carotene450c15 µg
Retinol450c33 µg
Vitamin D450c0.1 µg1 %
Vitamin E450c2 mg-ATE16 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.17 mg13 %
Vitamin B2 (riboflavin)450c0.2 mg12 %
Vitamin B3 (niacin)450c0.4 mg
Vitamin B6 (pyridoxine)450c0.03 mg1 %
Vitamin B9 (folate)450c5 µg1 %
Vitamin B12 (cobalamin)60a0 µg0 %
Vitamin C (askorbic acid)450c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c118 mg10 %
Potassium (K)450c269 mg7 %
Sodium (Na)450c174 mg
Salt (NaCl)MI01200.4 g
Phosphorus (P)450c125 mg19 %
Magnesium (Mg)450c35 mg11 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c1.7 mg15 %
Copper (Cu)450c0.18 mg20 %
Zinc (Zn)450c0.6 mg4 %
Selenium (Se)450c1 µg1 %
Iodine (I)32519 µg13 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0272Cacao or chocolate product (US CFR)
A0839Chocolate or chocolate product (EUROFIR)
B1012Sugar-producing plant
C0210Sucrose
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0136Sugar or sugar syrup added
H0229Flavoring, spice or herb added, natural
H0231Chocolate or cocoa added
H0263Vegetable fat or oil added
J0001Preservation method not known
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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.
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, www.gov.uk
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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