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Mint-flavored chocolate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
55.5g
· 42%
Protein
5.2g
· 4%
Fat
31.5g
· 54%
Fiber
6.8g
Vitamins
B2
0.11mg · 8% DV
B12
0.2µg · 8% DV
B3
0.72mg · 5% DV
Biotin
1.2µg · 4% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Magnesium
145mg · 35% DV
Iron
6mg · 33% 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
— Not 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
18.8g
MONOUNSATURATED
9.7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
It contains 535 calories per 100g. This makes it a calorie-dense sweet.
There are 5.2g of protein per 100g. It provides some protein, but it is mainly a source of carbs and fat.
Yes, it has 55.5g of carbohydrates per 100g. If you track carb intake, portion size matters.
It contains 31.5g of fat per 100g. This contributes to its high energy density.
Yes, it provides 6.8g of fiber per 100g. Even with fiber, it is still classified as a processed sweet.
Its glycemic index is 45. Glycemic impact should still be considered together with portion size.
Yes, it is compatible with vegetarian eating patterns. It also fits omnivore and flexitarian diets.
It is classified as a processed food. Per 100g, it contains 535 calories, 55.5g carbs, and 31.5g fat, so suitability depends on portion and overall diet.
Yes, it contains dairy and soy. It may not be suitable for people with these allergies.
It can fit omnivore, vegetarian, and flexitarian diets. Because it is a processed sweet, the amount eaten is important.
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Nutrition data compiled from USDA FoodData Central and scientific sources.