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Food Nutrients
All Food Categories | Sweets
Candies, REESE'S NUTRAGEOUS Candy Bar
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Nutrient
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Value per 100 grams
of edible portion
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1.000 bar 1.92 oz 54.00 g | 2.000 bars 34.00 g |
| Proximates |
| Energy | 517.00 kcal | 279.180 kcal | 175.780 kcal |
| Protein | 11.28 g | 6.091 g | 3.835 g |
| Fiber, total dietary | 3.90 g | 2.106 g | 1.326 g |
| Total lipid (fat) | 32.09 g | 17.329 g | 10.911 g |
| Energy | 2165.00 kJ | 1169.100 kJ | 736.100 kJ |
| Water | 1.50 g | 0.810 g | 0.510 g |
| Ash | 2.18 g | 1.177 g | 0.741 g |
| Alcohol, ethyl | 0.00 g | 0.000 g | 0.000 g |
| Carbohydrate, by difference | 52.80 g | 28.512 g | 17.952 g |
| Sugars, total | 40.22 g | 21.719 g | 13.675 g |
| Minerals |
| Sodium, Na | 141.00 mg | 76.140 mg | 47.940 mg |
| Magnesium, Mg | 68.00 mg | 36.720 mg | 23.120 mg |
| Copper, Cu | 0.27 mg | 0.146 mg | 0.092 mg |
| Potassium, K | 364.00 mg | 196.560 mg | 123.760 mg |
| Zinc, Zn | 1.29 mg | 0.697 mg | 0.439 mg |
| Manganese, Mn | 0.00 mg | 0.000 mg | 0.000 mg |
| Iron, Fe | 1.23 mg | 0.664 mg | 0.418 mg |
| Phosphorus, P | 175.00 mg | 94.500 mg | 59.500 mg |
| Calcium, Ca | 68.00 mg | 36.720 mg | 23.120 mg |
| Selenium, Se | 0.20 µg | 0.108 µg | 0.068 µg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.50 mg | 0.270 mg | 0.170 mg |
| Thiamin | 0.18 mg | 0.097 mg | 0.061 mg |
| Pantothenic acid | 0.54 mg | 0.292 mg | 0.184 mg |
| Vitamin B-6 | 0.10 mg | 0.054 mg | 0.034 mg |
| Niacin | 5.25 mg | 2.835 mg | 1.785 mg |
| Folate, total | 56.00 µg | 30.240 µg | 19.040 µg |
| Riboflavin | 0.10 mg | 0.054 mg | 0.034 mg |
| Vitamin A, IU | 36.00 IU | 19.440 IU | 12.240 IU |
| Lipids |
| Fatty acids, total saturated | 8.86 g | 4.784 g | 3.012 g |
| Fatty acids, total monounsaturated | 12.63 g | 6.820 g | 4.294 g |
| Fatty acids, total polyunsaturated | 8.09 g | 4.369 g | 2.751 g |
| Cholesterol | 3.00 mg | 1.620 mg | 1.020 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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