Hershey's Oh Henry! Candy Bar
Labels
Not computed
Ultra-processed food and drink products
Not computedHealth
Nutrition
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 2,226 kJ (490 kcal) |
| FAT | 28 g |
| Saturated fat | 10.5 g |
| Carbohydrates | 63 g |
| Sugars | 56 g |
| Dietary fiber | ? |
| Proteins | 7 g |
| Salt | ? |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 2,226 kJ (490 kcal) | ? (490 kcal) | ? |
| FAT | 28 g | 28 g | ? |
| Saturated fat | 10.5 g | 10.5 g | ? |
| Carbohydrates | 63 g | 63 g | ? |
| Sugars | 56 g | 56 g | ? |
| Added sugars | ~ 54.87 g | ? | ~ 54.87 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 7 g | 7 g | ? |
| Salt | ? | ? | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 2,226 kJ. Reference adult weight: 70 kg. Energy density: High.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
Contains ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: fr:mono-et-diglycerides, fr:od
Vegetarian status unknown
Unrecognized: fr:mono-et-diglycerides, fr:od
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1103 - InvertaseStabiliser
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E339ii - Disodium phosphateEmulsifierHumectantPreservativeSequestrantStabiliserThickener
No additive description is available yet.
Environment
Threatened species
Forest footprint
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on April 28, 2018 at 10:05:40 PM UTC by kiliweb .
Last edit on March 17, 2026 at 12:31:00 PM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, inf, kiliweb, musarana, new-nutrition-bot, openfoodfacts-contributors, teolemon, yuka.WTdsUk5vOFFuc1lNdFBRNytFcmI1WXhlNmJ5UFJGTzZHOFVvSVE9PQ.