Chocolat noir extra-supérieur aux noisettes entières – Mondelez – 180 g

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Extra fine dark chocolates
  Energy	~ 2360.5 kJ (570 kcal)	2,290.576 kj (555 kcal) (+3%)
  Fat	39 g	39.28 g (-1%)
  Saturated fat	16 g	23.391 g (-32%)
  Carbohydrates	43 g	37.527 g (+15%)
  Sugars	40 g	31.694 g (+26%)
  Fiber	7.8 g	8.023 g (-3%)
  Proteins	7.3 g	7.928 g (-8%)
  Salt	0.01 g	0.043 g (-77%)
  Sodium	0.004 g	0.017 g (-77%)
  Fruits‚ vegetables‚ legumes	~ 0 %	0.04 % (-100%)
  Cocoa (minimum)	46 %	67.616 % (-32%)

  • Nutrition facts (Detailed data)

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    Nutrition facts	As sold for 100 g / 100 ml	As sold for 100 g (packaging)	As sold for 100 g (estimate)
    Energy	~ 2360.5 kJ (570 kcal)	? kcal (570 kcal)	~ 1331.8875 kJ (318 kcal)
    Fat	39 g	39 g	~ 49.9073125 g
    Saturated fat	16 g	16 g	~ 2.2247375 g
    Carbohydrates	43 g	43 g	~ 39.87865 g
    Sugars	40 g	40 g	~ 39.3323125 g
    Fiber	7.8 g	7.8 g	~ 2.784 g
    Proteins	7.3 g	7.3 g	~ 3.6153375 g
    Salt	0.01 g	0.01 g	~ 0.00894525 g
    Sodium	0.004 g	0.004 g	~ 0.00356835 g
    Fruits‚ vegetables‚ legumes	~ 0 %	?	~ 0 %
    Cocoa (minimum)	46 %	46 %	?

Food processing

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  Ultra-processed foods

  3 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

  Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

  • Additive: E322 - Lecithins
  • Ingredient: Emulsifier
  • Ingredient: flavouring

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra-processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Additives

Ingredients analysis

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  Details of the analysis of the ingredients

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  fr: Sucre, pâte de cacao, NOISETTES 24%, beurre de cacao, BEURRE concentré, émulsifiant (lécithines de SOJA), arôme naturel de vanille, LAIT écrémé en poudre

  Ingredient	Taxonomy ID	vegan	vegetarian	palm_oil	ciqual	ciqual_proxy	percent	min	max	origin	labels
  Sucre	en:sugar	maybe	yes			31016	38.0	24.0	52.0
  pâte de cacao	en:cocoa-paste	yes	yes			16030	31.0	24.0	38.0
  NOISETTES	en:hazelnut	yes	yes		15004		24.0	24.0	24.0
  beurre de cacao	en:cocoa-butter	yes	yes		16030		3.5	0.0	24.0
  BEURRE concentré	en:butterfat	no	yes	no	16401		1.8	0.0	17.3
  émulsifiant	en:emulsifier						0.9	0.0	13.0
  lécithines de SOJA	en:soya-lecithin	yes	yes		42200		0.9	0.0	13.0
  arôme naturel de vanille	en:natural-vanilla-flavouring	yes	yes				0.4	0.0	5.0
  LAIT écrémé en poudre	en:skimmed-milk-powder	no	yes		19054		0.4	0.0	5.0

Carbon footprint

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  Equal to driving 6.8 km in a petrol car

  1320 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, with dried fruits (nuts, almonds, raisin, praline) (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	90.2 %
  Processing	1.4 %
  Packaging	5.3 %
  Transportation	2.3 %
  Distribution	0.2 %
  Consumption	0.0 %

Transportation

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  Origins of ingredients

  Origins of ingredients with a high impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  Unspecified	100 %	High