Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat43.9
Carbohydrate31.9
Protein8.4
Dietary fibre11.0
Alcohol0.0
Water5.0
Energy content
Energy contentenergiprosent
Fat68
Carbohydrate23
Protein6
Dietary fibre4
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,396 kJ (578 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat67%
Carbohydrate22%
Dietary fibre3%
Protein5%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource31.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource43.9 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource27 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource13.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1 g
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

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)3 RE0 %
Retinol
Beta-carotene
Vitamin D26 %
Vitamin E7 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)12 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents13 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)4 %
Vitamin B12 (cobalamin)7 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)5 %
Sodium (Na)
Potassium (K)16 %
Magnesium (Mg)52 %
Phosphorus (P)43 %
Trace elementsSourceQuantity
Iron (Fe)87 %
Zinc (Zn)23 %
Selenium (Se)0 %
Copper (Cu)152 %
Iodine (I)0 %

Classification

Food ID: 09.133

FoodEx2: Bitter chocolate (A034G)

LanguaL

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)
B1318Cacao
C0155Seed
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0136Sugar or sugar syrup 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

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

207

National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

621

Livsmedelsverket. Snacks, sweets and beverages 2022 Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

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])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[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])

Alcohol in Chocolate, dark, 70 % cocoa

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Trans fatty acids in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Chocolate, dark, 70 % cocoa

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Sodium (Na) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar 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])

C20:5n-3 (eicosapentaenoic acid, EPA) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Iron (Fe) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B6 (pyridoxine) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Potassium (K) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C20:3n-3 (eicosatrienoic acid) in Chocolate, dark, 70 % cocoa

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Calcium (Ca) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin B9 (folate) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Dietary fibre in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C18:2n-6 (linoleic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C14:0 (myristic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Monounsaturated fatty acids in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Retinol in Chocolate, dark, 70 % cocoa

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B3 (niacin) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Chocolate, dark, 70 % cocoa

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Zinc (Zn) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Water in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Iodine (I) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin D in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Phosphorus (P) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Protein in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin E in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Starch in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodPolarimetry

Vitamin B2 (riboflavin) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C12:0 (lauric acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-6 in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Saturated fatty acids in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty 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])

Niacin equivalents in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C20:4n-6 (arachidonic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Polyunsaturated fatty acids in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty 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])

C22:5n-3 (docosapentaenoic acid, DPA) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C16:1 sum (palmitoleic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Copper (Cu) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C16:0 (palmitic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Fat in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C18:1 sum (oleic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Salt (NaCl) in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Beta-carotene in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Cholesterol in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B12 (cobalamin) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Carbohydrate in Chocolate, dark, 70 % cocoa

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C18:3n-3 (alpha-linolenic acid) in Chocolate, dark, 70 % cocoa

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

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