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Milk chocolate, high in sugar and saturated fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
59.4g
· 44%
Protein
7.3g
· 5%
Fat
29.7g
· 51%
Fiber
2.1g
Vitamins
B2
0.32mg · 25% DV
B12
0.5µg · 21% DV
B5
0.45mg · 9% DV
Vitamin A
62µg · 7% DV
Minerals
Phosphorus
206mg · 29% DV
Calcium
189mg · 19% DV
Zinc
2mg · 18% DV
Magnesium
63mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18g
MONOUNSATURATED
9g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
Keep it in a cool, dry place away from sunlight and strong odours. Refrigeration is usually unnecessary and can cause moisture-related surface changes when the chocolate is brought back to room temperature.
Not necessarily. Temperature changes can cause fat or sugar bloom, which looks like a pale coating and may affect texture, but it is usually not a food-safety issue if the pack is intact and the chocolate is within its date.
When wrapped tightly or stored in an airtight container, it can remain enjoyable up to its best-before date. Its flavour may gradually fade, and repeated warming and cooling can make the texture less smooth.
Yes, but freezing may lead to bloom or a less glossy texture after thawing. Wrap it airtight and thaw it gradually in the fridge before leaving it at room temperature.
Milk chocolate has a creamier, sweeter flavour because milk ingredients soften the cocoa taste. Dark chocolate is typically more cocoa-forward, less milky and can taste noticeably more bitter.
A small amount may suit some people before exercise as a convenient sweet snack, but its fat content can feel heavy before intense training. After exercise, it is better paired with a protein-rich food and a more substantial meal or snack rather than used alone.
It can in people who are sensitive to chocolate, as cocoa naturally contains small amounts of caffeine and theobromine. Having it earlier in the evening and keeping the serving modest may be more comfortable.
Yes, its smooth, milky sweetness pairs well with espresso and other less-sweet coffees. People prone to reflux, jitters or palpitations may prefer not to combine chocolate with a strong caffeinated drink.
It contains milk and soy, so it is not suitable for people with allergies to either ingredient. Anyone with lactose intolerance may also experience symptoms depending on their individual tolerance.
No. Chocolate contains theobromine and caffeine, which can be toxic to dogs, so it should be kept out of reach. Contact a veterinarian promptly if a dog has eaten chocolate, particularly if the amount is unknown or substantial.
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Nutrition data compiled from USDA FoodData Central and scientific sources.