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Sweets, foam sweets

Foam sweets are sugar-based confectionery with an aerated texture, eaten as sold. They mainly provide carbohydrate, most of which is sugar, along with smaller amounts of fat and protein. Per 100g, they provide 1534 kJ of energy, 80g of carbohydrate, including 72g of sugars, and 4.8g of fat.

Carbohydrate provides energy for the body. The sugar content of foam sweets is worth noting for people monitoring their sugar or energy intake. Frequent consumption of sugary foods can contribute to tooth decay. These sweets provide only small amounts of most vitamins and minerals. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

361 kcal

Energy

1534 kJ

Graisse

4.8g

Carbohydrate

80g

of which sugars

72g

Protéines

4.4g

Sel

0.09g

Alcool

0g

Eau

6.5g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Vitamine E

0.02mg

Vitamine C

0mg

Thiamin (B1)

0mg

Riboflavin (B2)

0mg

Niacin (B3)

0.1mg

Vitamine B6

0.01mg

Vitamine B12

0µg

Folate

1µg

Calcium

41mg

Fer

0.4mg

Magnésium

9mg

Phosphorus

29mg

Potassium

38mg

Sodium

35mg

Zinc

0.1mg

Copper

0.04mg

Other types of sweets

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Sweets, boiled

327 kcal

Trace

Trace

0g

Sweets, chew sweets

377 kcal

0.9g

6g

Trace

Sweets, sherbert

355 kcal

0.6g

0g

Trace

About these figures

Values are per 100g of the food as described (7 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutritional analysis of foods for pre-school children, 1992.

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