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Flapjacks, retail, chocolate covered

Chocolate-covered retail flapjacks are baked oat-based bars with a chocolate coating. They mainly provide carbohydrate and fat, with some fibre and protein. Per 100g, they contain 56g of carbohydrate, including 31g of sugars, and 24g of fat, including 11g of saturated fat. These figures describe the supplied recipe; ingredients and nutrient content can vary between products.

Carbohydrate and fat provide energy, while fibre helps support normal bowel function. The sugar and saturated fat content are points to note for people monitoring their intake. Eating too much saturated fat can raise blood cholesterol. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

441 kcal

Energy

1849 kJ

Fat

24g

of which saturates

11g

Carbohydrate

56g

of which sugars

31g

Fibre

5g

Proteine

5.3g

Sale

0.47g

Alcol

0g

Acqua

8.7g

Colesterolo

25mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

85µg

Vitamina D

Trace

Vitamina E

2.1mg

Vitamina C

0mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.5mg

Vitamina B6

0.05mg

Vitamina B12

0.2µg

Folato

8µg

Calcio

66mg

Ferro

1.9mg

Magnesio

48mg

Phosphorus

181mg

Potassio

227mg

Sodio

186mg

Zinco

1.1mg

Copper

0.18mg

Selenio

3µg

Iodio

4µg

Other types of flapjacks

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Flapjacks, retail

434 kcal

5.1g

23g

5.2g

Flapjacks, homemade

464 kcal

4.4g

24g

3.1g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente