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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

Graisse

24g

of which saturates

11g

Carbohydrate

56g

of which sugars

31g

Fibre

5g

Protéines

5.3g

Sel

0.47g

Alcool

0g

Eau

8.7g

Cholestérol

25mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

85µg

Vitamine D

Trace

Vitamine E

2.1mg

Vitamine C

0mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.5mg

Vitamine B6

0.05mg

Vitamine B12

0.2µg

Folate

8µg

Calcium

66mg

Fer

1.9mg

Magnésium

48mg

Phosphorus

181mg

Potassium

227mg

Sodium

186mg

Zinc

1.1mg

Copper

0.18mg

Sélénium

3µg

Iodine

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine