Nutrition · g per 100 g
Carbohydrates
Carbohydrates are sugars, starches, fibre, and related polyols that supply quick or sustained energy and structure in plants. Total carbohydrate on a label is a family total; the balance of sugars versus starch versus fibre changes glycaemic impact and culinary function from caramel to crumb.
Components
Highest in Carbohydrates
Top 10 ingredients (per 100 g edible portion).
- Erythritol 99.8 g
- Honey 99 g
- Sorbitol 99 g
- Marzipan 96.5 g
- Fondant 96.1 g
- Cane Sugar 95.9 g
- Yeast Extract 95.2 g
- Palm Sugar 95.2 g
- Crystal Cane Sugar 94.7 g
- Caramel 93.3 g
Lowest in Carbohydrates
Bottom 10 among ingredients with a recorded amount.
- Bone In Breast Chicken 0.01 g
- Bone In Leg Lamb 0.01 g
- Bone In Breast Turkey 0.01 g
- Boneless Leg Mutton 0.01 g
- Cracker 0.01 g
- Dorsal Fillet Conger Eel 0.01 g
- Mackerel Bone Rack 0.01 g
- Steak Bluefin 0.01 g
- Stomach Offal Rainbow Trout 0.01 g
- Butter Brazil Nut 0.1 g