Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%)
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 |
|---|---|---|---|
| 59970 | 🏆 | - | Carbohydrate |
| 32200.000000000004 | 🏆 | - | Total lipid (fat) |
| 18993 | 🏆 | - | Fatty acids, total saturated |
| 10132 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 315 | 🏆 | - | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) |
| 46140 | - | Sugars, total | |
| 44650 | - | Sucrose | |
| 9801 | - | Fatty acids, total monounsaturated | |
| 9653 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 9579 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 7825 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 7200 | - | Fiber, total dietary | |
| 5090 | - | Protein | |
| 1740 | - | ASH, TOTAL | |
| 1500 | - | Lactose | |
| 1107 | - | Fatty acids, total polyunsaturated | |
| 1014.9999999999999 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 1000 | - | Water | |
| 967 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 568 | - | Potassium, K |
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