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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

Energía

441 kcal

Energía

1849 kJ

Grasa

24g

of which saturates

11g

Carbohydrate

56g

of which sugars

31g

Fibra

5g

Proteína

5.3g

Sal

0.47g

Alcohol

0g

Agua

8.7g

Colesterol

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

Vitamin B6

0.05mg

Vitamina B12

0.2µg

Ácido fólico

8µg

Calcio

66mg

Hierro

1.9mg

Magnesio

48mg

Phosphorus

181mg

Potasio

227mg

Sodio

186mg

Zinc

1.1mg

Cobre

0.18mg

Selenio

3µg

Iodine

4µg

Other types of flapjacks

Alimentos

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente