Jump to content

Cocoa, prepared with low-fat milk

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 79 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 365 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 87 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 2.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.07 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C14:0 0.2 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C16:0 0.54 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:0 0.21 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.02 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:1 sum 0.39 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.03 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:3n-3 0.01 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:5n-3 (EPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:5n-3 (DPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:6n-3 (DHA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-3 0.02 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-6 0.08 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cholesterol 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 12 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 11.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 15 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 14 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Beta-carotene 10 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin D 0 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin E 0 alfa-TE 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Thiamin 0.05 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.15 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Niacin 0.2 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B6 0.04 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 6 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0.4 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin C 1 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Calcium 98 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 39 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 285 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 125 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 10.5 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).

Classifications

LanguaL coding of the food
LanguaL Classification
A0272 Cacao or chocolate product (US CFR)
A0845 Coffee, tea, cocoa (EUROFIR)
B1201 Cow
C0235 Milk
E0123 Liquid, low viscosity, with no visible particles
F0014 Fully heat-treated
G0014 Boiled
H0231 Chocolate or cocoa added
H0749 White sugar added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Milk and milk based beverages

Food Groups