Chocolate, cooking, plain, minimum 35 % cocoa

Energy in 100 g

2,134 kJ (511 kcal)

Fat →

27.6 g

Protein →

6.2 g

Carbohydrate →

56.8 g

More chocolate:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 56.8 g
Fat: 27.6 g
Protein: 6.2 g
Dietary fibre: 5 g
Water: 4 g
Energy content
Fat: 48 E%
Carbohydrate: 45 E%
Protein: 5 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,134 kJ (511 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20727.6 g47%
CarbohydrateMI018156.8 g45%
Dietary fibre2075 g1%
Protein2076.2 g4%
Alcohol500 g0%
WaterMI01424 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3311.2 g
Sugar, totalMI_SUGAR_NO55.6 g
Sugar, added33142.3 g
Sugar, free33142.3 g

Fatty acids

FatSourceQuantity
Saturated fatty acids20716.4 g
Trans fatty acids2070.1 g
Monounsaturated fatty acids2078.6 g
Polyunsaturated fatty acids2071.1 g
Omega-373c0.1 g
Omega-674c1.1 g
Cholesterol2077 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2070.1 g
C14:0 (myristic acid)2070.3 g
C16:0 (palmitic acid)2076.6 g
C18:0 (stearic acid)2078.5 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2070.1 g
C18:1 sum (oleic acid)2078.3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2071 g
C18:3n-3 (alpha-linolenic acid)2070.1 g
C20:3n-3 (eicosatrienoic acid)2070 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2070 g
C20:4n-3 (eicosatetraenoic acid)2070 g
C20:4n-6 (arachidonic acid)2070 g
C20:5n-3 (eicosapentaenoic acid, EPA)2070 g
C22:5n-3 (docosapentaenoic acid, DPA)2070 g
C22:6n-3 (docosahexaenoic acid, DHA)2070 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03257 µg-RE
Vitamin A (RE)MI03229 µg-RE1 %
Beta-carotene20727 µg
Retinol2075 µg
Vitamin D500 µg0 %
Vitamin E2070.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2070.15 mg11 %
Vitamin B2 (riboflavin)400a0.11 mg6 %
Vitamin B3 (niacin)2070.7 mg
Niacin equivalentsMI04211.7 mg8 %
Vitamin B6 (pyridoxine)2070.04 mg2 %
Vitamin B9 (folate)20712 µg3 %
Vitamin B12 (cobalamin)2070.3 µg7 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20773 mg6 %
Potassium (K)207405 mg11 %
Sodium (Na)20716 mg
Salt (NaCl)MI01200 g
Phosphorus (P)207200 mg31 %
Magnesium (Mg)207116 mg38 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2074.7 mg42 %
Copper (Cu)2070.92 mg102 %
Zinc (Zn)2071.8 mg12 %
Selenium (Se)2070 µg0 %
Iodine (I)3253 µg2 %

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)
B1370Sugar beet
C0157White sugar
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0231Chocolate or cocoa added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
73c
Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
74c
Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
207
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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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