Nestle Candies

Total food energy released when the food is metabolized, expressed in kilocalories per 100 grams.

Znane również jako: Calories, kcal

Macronutrient made of amino acids; essential for building and repairing tissue, enzymes, and hormones.

Total carbohydrates, including sugars, starches, and fiber. The body's primary energy source.

Znane również jako: Carbohydrates

Sum of all dietary fats (saturated, monounsaturated, polyunsaturated, and trans). A concentrated energy source and carrier of fat-soluble vitamins.

Znane również jako: Total Lipid, Fat

Indigestible plant carbohydrate that supports digestive health, blood sugar regulation, and satiety.

Znane również jako: Dietary Fiber

Simple carbohydrates, both naturally occurring (e.g. in fruit or milk) and added. Quickly absorbed for energy.

Znane również jako: Total Sugars

Electrolyte that regulates fluid balance and nerve signaling. Most dietary sodium comes from salt; excess intake raises blood pressure.

Znane również jako: Salt (as Na)

Mineral essential for bone and teeth structure, muscle contraction, and blood clotting.

Mineral required for oxygen transport in hemoglobin and for energy metabolism.

Fat type typically solid at room temperature. High intake is associated with elevated LDL cholesterol.

Znane również jako: Saturated Fatty Acids, SFA

Fat produced mainly by industrial hydrogenation. Associated with increased cardiovascular risk.

Znane również jako: Trans Fatty Acids

Waxy sterol found in animal foods. The body also makes its own; dietary cholesterol has a limited effect on blood levels for most people.

Fat-soluble vitamin essential for vision, immune function, and cell growth. Measured as Retinol Activity Equivalents.

Znane również jako: Retinol Activity Equivalents, RAE

Preformed vitamin A found in animal foods; the active form used directly by the body.

Water-soluble antioxidant vitamin required for collagen synthesis, immune function, and iron absorption.

Znane również jako: Ascorbic Acid

Water content of the food. Foods high in water tend to be lower in energy density and support hydration.