Sauce, chocolate, industrially made

Energy in 100 g

1,138 kJ (268 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 62 g
Water: 35 g
Protein: 2.3 g
Fat: 1.2 g
Energy content
Carbohydrate: 93 E%
Fat: 4 E%
Protein: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,138 kJ (268 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1001.2 g3%
CarbohydrateMI018162 g92%
Dietary fibre500 g0%
Protein1002.3 g3%
Alcohol500 g0%
WaterMI014235 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3312.4 g
Sugar, totalMI_SUGAR_NO59.6 g
Sugar, added33159.6 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E200 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200 mg0 %
Vitamin B2 (riboflavin)200 mg0 %
Vitamin B3 (niacin)200 mg
Vitamin B6 (pyridoxine)200 mg0 %
Vitamin B9 (folate)200 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e23 mg2 %
Potassium (K)400e668 mg19 %
Sodium (Na)400e103 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)400e126 mg19 %
Magnesium (Mg)400e100 mg33 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e2.1 mg19 %
Copper (Cu)200.09 mg10 %
Zinc (Zn)400e1.3 mg9 %
Selenium (Se)400e0 µg0 %
Iodine (I)10

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
A0287Sweet sauce or topping (US CFR)
A0863Dessert sauce (EUROFIR)
B1012Sugar-producing plant
C0271Sugar syrup or syrup solids
E0135Semiliquid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0231Chocolate or cocoa added
H0749White sugar added
J0001Preservation method not known
K0003No packing medium used
M0214Bottle
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
100
Data from the industry to the Food Composition Table 1992-2000, unspecified.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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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