Confectionery, dried fruit & nuts, chocolate-coated

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
46800000 Significant Sugars, total
49400 Carbohydrate
29500 Significant Total lipid (fat)
22600 Sucrose
14710 Significant Fatty acids, total monounsaturated
11450 Significant Fatty acids, total saturated
9700 Protein
9300 Fructose
9000 Significant Glucose (dextrose)
5800 Lactose
5300 Water
5200 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4900 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3800 Fiber, total dietary
2600 Starch
2100 ASH, TOTAL
2083 Significant Energy
1760 Fatty acids, total polyunsaturated
710 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
604 Potassium, K
490 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
245 Phosphorus, P
220 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
210 Significant FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
180 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
161 Calcium, Ca
120 Manganese, Mn
120 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
106.07 Fatty acids, total trans
71 Magnesium, Mg
50 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
50 FATTY ACIDS, SATURATED, TOTAL
36 Sodium, Na
20 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
5.14 Niacin
2.27 Vitamin E (alpha-tocopherol)
2 Vitamin C
1.63 Iron, Fe
1.38 Zinc, Zn
0.9 Pantothenic acid
0.884 Manganese, Mn
0.364 Copper, Cu
0.194 Riboflavin
0.19 Pyridoxine (Vitamin B6
0.121 Thiamin
0.039 Retinol
0.039 Vitamin A, IU
0.036 Folic acid
0.0116 Iodine (I)
0.0044 Selenium, Se
0.004 Carotene, beta
0.0032 Arsenic (As)
0.0019 Cadmium (Cd)
0.0017 Lead (Pb)
0.0004 Mercury (Hg)
0.0001 Vitamin B-12

Sources, terms of use and Acknowledgements
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