Chocolate, filled with mint, After Eight

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	16.3
Carbohydrate	62.9
Protein	3.7
Dietary fibre	5.0
Alcohol	0.0
Water	12.0

Energy content

Energy content	energiprosent
Fat	34
Carbohydrate	60
Protein	4
Dietary fibre	2
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 1,773 kJ (423 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			33 E%
Carbohydrate			60 E%
Dietary fibre			2 E%
Protein			3 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	76 RE	10 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		14 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			16 %
Vitamin B2 (riboflavin)			0 %
Vitamin B3 (niacin)
Niacin equivalents			5 %
Vitamin B6 (pyridoxine)			20 %
Vitamin B9 (folate)			0 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			5 %
Sodium (Na)
Potassium (K)			11 %
Magnesium (Mg)			0 %
Phosphorus (P)			19 %

Trace elements	Source	Quantity
Iron (Fe)			6 %
Zinc (Zn)			5 %
Selenium (Se)			3 %
Copper (Cu)			6 %
Iodine (I)			5 %

Classification

Food ID: 09.155

FoodEx2: Pralines (A034S)

Facets
F04 Ingredient	Mint flavour (A06RD)

LanguaL

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
F0003	Not heat-treated
G0003	Cooking method not applicable
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
M0159	Paperboard or paper container
M0213	Box
N0039	Paper or paperboard
P0024	Human consumer, no age specification

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

96

Calculated value from other components in the same food item

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400f

Swedish National Food Agency. The food database, version 2016.02.17.

450d

Food Databanks National Capability (2021). Food Databanks National Capability (FDNC) extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset. Online version, quadram.ac.uk

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])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Value type	Weighted
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	Analytical method

Value type	Below limit of quantification
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method indicator	Imputation

Value type	Weighted
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	Analytical method

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method indicator	Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Value type	Weighted
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	Analytical method

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Pralines (A034S)

LanguaL

Sources

10

20

50

96

331

400f

450d

608

MI0120

MI0142

MI0181

MI0208

MI0212

MI0322

MI0325

MI0421

MI0512

10

20

50

96

331

400f

450d

608

MI0120

MI0142

MI0181

MI0208

MI0212

MI0322

MI0325

MI0421

MI0512

Dietary fibre in Chocolate, filled with mint, After Eight

C22:6n-3 (docosahexaenoic acid, DHA) in Chocolate, filled with mint, After Eight

Potassium (K) in Chocolate, filled with mint, After Eight

Saturated fatty acids in Chocolate, filled with mint, After Eight

Trans fatty acids in Chocolate, filled with mint, After Eight

Magnesium (Mg) in Chocolate, filled with mint, After Eight

Alcohol in Chocolate, filled with mint, After Eight

Starch in Chocolate, filled with mint, After Eight

Polyunsaturated fatty acids in Chocolate, filled with mint, After Eight

C20:3n-3 (eicosatrienoic acid) in Chocolate, filled with mint, After Eight

Carbohydrate in Chocolate, filled with mint, After Eight

Zinc (Zn) in Chocolate, filled with mint, After Eight

Monounsaturated fatty acids in Chocolate, filled with mint, After Eight

Vitamin B2 (riboflavin) in Chocolate, filled with mint, After Eight

Calcium (Ca) in Chocolate, filled with mint, After Eight

Niacin equivalents in Chocolate, filled with mint, After Eight

C18:1 sum (oleic acid) in Chocolate, filled with mint, After Eight

Omega-3 in Chocolate, filled with mint, After Eight

Vitamin C (askorbic acid) in Chocolate, filled with mint, After Eight

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Chocolate, filled with mint, After Eight

Sugar, total in Chocolate, filled with mint, After Eight

Vitamin B12 (cobalamin) in Chocolate, filled with mint, After Eight

Selenium (Se) in Chocolate, filled with mint, After Eight

C18:3n-3 (alpha-linolenic acid) in Chocolate, filled with mint, After Eight

Cholesterol in Chocolate, filled with mint, After Eight

Phosphorus (P) in Chocolate, filled with mint, After Eight

C14:0 (myristic acid) in Chocolate, filled with mint, After Eight

C12:0 (lauric acid) in Chocolate, filled with mint, After Eight

Water in Chocolate, filled with mint, After Eight

Vitamin D in Chocolate, filled with mint, After Eight

Copper (Cu) in Chocolate, filled with mint, After Eight

Retinol in Chocolate, filled with mint, After Eight

C22:5n-3 (docosapentaenoic acid, DPA) in Chocolate, filled with mint, After Eight

Vitamin E in Chocolate, filled with mint, After Eight

C20:5n-3 (eicosapentaenoic acid, EPA) in Chocolate, filled with mint, After Eight

Sodium (Na) in Chocolate, filled with mint, After Eight