Chocolat 100gx5
Health
Nutrition
Nutri-Score data warning
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 2143.4 kJ (513 kcal) |
| Fat | 26 g |
| Saturated fat | 15 g |
| Carbohydrates | 60 g |
| Sugars | 54 g |
| Dietary fiber | 7 g |
| Proteins | 6.2 g |
| Salt | 0.05 g |
| Sodium | 0.02 g |
| 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 | ~ 2143.4 kJ (513 kcal) | ? (513 kcal) | ? |
| Fat | 26 g | 26 g | ? |
| Saturated fat | 15 g | 15 g | ? |
| Carbohydrates | 60 g | 60 g | ? |
| Sugars | 54 g | 54 g | ? |
| Dietary fiber | 7 g | 7 g | ? |
| Proteins | 6.2 g | 6.2 g | ? |
| Salt | 0.05 g | 0.05 g | ? |
| Sodium | 0.02 g | 0.02 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Traces
Ingredients analysis
No ingredients containing palm oil.
Vegan status unknown
Unrecognized: fr:e476-arome
Vegetarian status unknown
Unrecognized: fr:e476-arome
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
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.
E476 - Polyglycerol polyricinoleateEmulsifier
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Declared origins
Forest footprint
Forest footprint
Deforestation risk details
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on April 7, 2017 at 7:34:57 PM UTC by kiliweb .
Last edit on March 17, 2026 at 5:14:57 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.PYlQHtqWNPAoO8PY3Ywr5SXgOO7DJfxdPGMgow, yuka.UlAwbklmUXYrNmthbC9FMzBTM2Uyc3hLNTRPNFFWL3FOZFU4SVE9PQ.