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Sweet chocolate spread high in sugar and fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
539
KCAL / 100G
Carbs
57.5g
· 43%
Protein
6.3g
· 5%
Fat
30.9g
· 52%
Fiber
3.4g
Vitamins
Vitamin E
5.1mg · 34% DV
B2
0.15mg · 12% DV
B12
0.2µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
170mg · 24% DV
Iron
4mg · 22% DV
Magnesium
58mg · 14% DV
Calcium
110mg · 11% 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
10.6g
MONOUNSATURATED
13.9g
POLYUNSATURATED
5.9g
Omega 6:3 ratio 193.3:1
Above the ideal 4:1 (193.3:1).
Usually no; a cool, dry cupboard is enough unless the label says otherwise. Refrigeration can make it hard and less spreadable.
Not necessarily; temperature changes can cause some separation. If the smell and taste are normal, stirring it back in with a clean spoon is usually fine.
It can be frozen for safety, but the texture may become grainy or separated after thawing. For best quality, it is usually better to store smaller amounts and use them within a reasonable time.
It works well with fruit slices, pancakes, porridge, yogurt, or stirred into overnight oats. Pairing it with fruit can make the snack more filling and varied.
Before training, a large amount may feel heavy for some people because the fat content can slow digestion. After training, it tends to work better as part of a meal or snack with a protein-rich food.
No; weight gain depends more on overall intake and portion size than on the clock alone. The main issue is that sweet spreads are easy to overeat when eaten casually.
Spreadable breakfast chocolate is usually sweeter and more dessert-like in flavor. Nut butters are often more nut-forward and sometimes simpler in ingredients, though labels vary by brand.
It is better treated as an occasional spread rather than a daily staple. Frequent use can crowd out less sweet breakfast options and reinforce a preference for very sweet foods.
Anyone with tree nut, dairy, or soy allergies should avoid it because those allergens are present. People who struggle with portion control may also want to be mindful, since sweet spreads are easy to eat in large amounts.
Gentle warming mainly changes texture and spreadability rather than destroying the food completely. Prolonged high heat is more likely to affect flavor and consistency than to offer any benefit.
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Nutrition data compiled from USDA FoodData Central and scientific sources.