Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat32.0
Carbohydrate38.8
Protein6.2
Dietary fibre16.0
Alcohol0.0
Water7.0
Energy content
Energy contentenergiprosent
Fat57
Carbohydrate32
Protein5
Dietary fibre6
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,077 kJ (500 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat57%
Carbohydrate31%
Dietary fibre6%
Protein5%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource38.8 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource32 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource3.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource10.4 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource14.9 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)2 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E155 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)10 %
Vitamin B2 (riboflavin)27 %
Vitamin B3 (niacin)
Niacin equivalents8 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)12 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)18 %
Sodium (Na)
Potassium (K)14 %
Magnesium (Mg)16 %
Phosphorus (P)51 %
Trace elementsSourceQuantity
Iron (Fe)8 %
Zinc (Zn)14 %
Selenium (Se)6 %
Copper (Cu)30 %
Iodine (I)12 %

Classification

Food ID: 09.131

FoodEx2: Chocolate spread (A0C6P)

Facets
F02 Part-natureChocolate-based product (as part-nature) (A06EL)
F04 IngredientHazelnuts (A014L), Vegetable fats and oils, edible (A036N), Cocoa beans (fermented or dried) (A03HF)
F10 Qualitative-infoLow / Reduced sugar (A077M)
F18 Packaging-formatBox (A07NL)
F19 Packaging-materialPlastic (A07PR)

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

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)

Vitamin B9 (folate) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Potassium (K) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Vitamin D in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Water in Nut spread, less sugar, Nugatti

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])

C20:3n-3 (eicosatrienoic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin E in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, free in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, total in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Dietary fibre in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Retinol in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Carbohydrate in Nut spread, less sugar, Nugatti

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])

C20:5n-3 (eicosapentaenoic acid, EPA) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Nut spread, less sugar, Nugatti

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)

Vitamin B3 (niacin) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Calcium (Ca) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Nut spread, less sugar, Nugatti

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))

Salt (NaCl) in Nut spread, less sugar, Nugatti

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)

C22:5n-3 (docosapentaenoic acid, DPA) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Nut spread, less sugar, Nugatti

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

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