National Food Institute
-
Technical University of Denmark (DTU)
Danish Food Composition Databank - ed. 7.01
Danish Food Composition Data version 7
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Dansk version
FCDB no. 0039
Chocolate, bitter
Mųrk chokolade
Refuse: 0%
Content pr. 100 g
Unit
Content
Variation
No.
Source
Energy
kJ
2242
00050
Protein, total
[NCF: 6.25]
g
5.7
4.5 - 6.9
3
90096
total-N
g
0.9
0.7 - 1.1
3
00050
Fat, total
[FACF: 0.950]
g
29.1
28.3 - 29.9
2
05163
saturated fatty acids
g
17.4
00050
monounsaturated fatty acids
g
9.4
00050
polyunsaturated fatty acids
g
0.9
00050
Carbohydrate, total
g
63.3
61.0 - 65.6
2
05163
carbohydrate, available
g
62.4
00050
added sugar
g
55.9
00050
dietary fibre
g
0.9
00050
Alcohol
g
0
00000
Ash
g
1.3
1.0 - 1.6
2
05163
Moisture
g
0.7
0.7 - 0.7
2
05163
Vitamin A
RE
3.08
00050
retinol
µg
0
00802
ß-carotene eq.
µg
37
1
00114
Vitamin D
µg
0
00802
D3 cholecalciferol
µg
D2 ergocalciferol
µg
25-hydroxycholecalciferol
µg
Vitamin E
α-TE
0
1
00128
alpha-tocopherol
mg
0
1
00128
Vitamin K
µg
0
00000
Vitamin B1, thiamin
mg
0.075
0.063 - 0.090
5
00113
Vitamin B2, riboflavin
mg
0.145
0.082 - 0.217
3
00116
Niacin equivalents
NE
1.48
00050
niacin
mg
0.60
0.590 - 0.630
5
00112
tryptophan
NE
0.883
00050
Vitamin B6
mg
0.050
0.040 - 0.060
2
00119
Pantothenic Acid
mg
0.19
00810
Biotin
µg
3
00802
Folates
µg
7
00913
Vitamin B12
µg
0
00810
Vitamin C
mg
0
00802
L-Ascorbic Acid
mg
L-Dehydroascorbic acid
mg
Sodium, Na
mg
12.8
3.60 - 40.1
8
90089
Potassium, K
mg
417
282 - 497
8
90089
Calcium, Ca
mg
64.0
10.0 - 100
5
90041
Magnesium, Mg
mg
121
96.0 - 166
8
90089
Phosphorus, P
mg
140
00802
Iron, Fe
mg
2.76
1.80 - 4.80
7
90062
Copper, Cu
mg
0.954
0.280 - 1.26
16
90369
Zinc, Zn
mg
2.20
1.40 - 3.25
4
90369
Iodine, I
µg
2.3
1.20 - 3.50
4
00149
Manganese, Mn
mg
0.78
0.620 - 0.930
2
05163
Chromium, Cr
µg
6
4.00 - 10.0
4
00806
Selenium, Se
µg
4.5
T0038
Nickel, Ni
µg
223
127 - 313
16
05145
Amino acids
mg/100g
mg/g N
Source
Isoleucin
170
190
00153
Leucine
270
290
00153
Lysine
230
250
00153
Methionine
50
54
00153
Cystine
44
48
00153
Phenylalanine
200
220
00153
Tyrosine
74
81
00153
Threonine
170
180
00153
Tryptophan
53
58
00153
Valine
270
290
00153
Arginine
230
250
00153
Histidine
74
81
00153
Alanine
260
280
00153
Aspartic acid
410
450
00153
Glutamic acid
690
750
00153
Glycine
180
200
00153
Proline
240
260
00153
Serine
230
250
00153
Carbohydrates
g/100g
Source
Fructose
0
00908
Glucose
0
00908
Lactose
1.3
05163
Maltose
0
00908
Saccharose
53
05163
All sugars, total
54
05163
Starch
5.3
00802
Dietary fibre, total (AOAC)
Cholesterol
mg/100g
Source
Cholesterol
5
00050
Fatty acids
g/100g
%
Source
C 4:0
0.000
00803
C 6:0
0.000
00803
C 8:0
0.000
00803
C 10:0
0.000
00802
C 12:0
0.139
0.503
00802
C 14:0
0.446
1.61
00802
C 15:0
0.000
00803
C 16:0
7.47
27.0
00802
C 17:0
0.000
00803
C 18:0
9.17
33.2
00802
C 20:0
0.139
0.503
00802
C 22:0
0.000
00803
C 24:0
C 14:1
0.000
00803
C 16:1
0.000
00802
C 18:1, n-9
9.36
33.9
00802
C 18:1, cis n-7
C 20:1, n-11
0.000
00802
C 22:1, n-9
0.000
00803
C 22:1, n-11
C 24:1, n-9
C 18:2, n-6
0.919
3.32
00802
C 18:3, n-3
0.000
00802
C 18:4, n-3
C 20:4, n-6
0.000
00803
C 20:5, n-3
0.000
00803
C 22:5, n-3
0.000
00803
C 22:6, n-3
0.000
00803
Other fatty acids
Fatty acid totals
g/100g
%
Source
Sum saturated
17.4
62.8
00050
Sum monounsaturated
9.36
33.9
00050
Sum polyunsaturated
0.919
3.32
00050
Sum n-3 fatty acids
0.000
00050
Sum n-6 fatty acids
0.919
3.33
00050
Trans fatty acids
0.000
00419
Copyright © 2009
Department of Nutrition, National Food Institute
Department of Nutrition - Mørkhøj Bygade 19 - DK-2860 Søborg, Denmark - Phone +45 35 88 70 00
Updated 2009-01-13