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NUTRITION

210 Calories
7 g Sat fat
20 g sugar
60 mg sodium
servings
Servings Size 14 pieces
Servings Per Pack 1
Fat
17% Total fat 11g
35% Saturated fat 7g
Cholesterol
1% Cholesterol 5mg
Sodium
3% Sodium 60mg
Proteins
4% Proteins 2g
Carbohydrates
Total carbohydrates
0% Dietary fiber 0g
0% Sugar 20g
vitamins
vitamin A
0% vitamin C
minerals
8% Calcium
0% Iron
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

VEGETABLE OIL COCOA BUTTER
PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

AND/OR SAFFLOWER OIL
NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

CORNSTARCH

Starch derived from corn, used as a thickener.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CONTAINS 2% OR LESS OF: COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

MODIFIED CORNSTARCH

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

RESINOUS GLAZE

A glaze that is applied to foods to improve their appearance and protect them. Can also be called confectioners glaze.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

GUM ACACIA

A gum obtained from the Acacia Tree. Used as a thickener in food. Also known as gum arabic.

TOCOPHEROLSTO MAINTAIN FRESHNESS
PGPREMULSIFIER
SORBIC ACID

A food additive that acts as a preservative to prevent the growth of bacteria and mold.

ARTIFICIAL COLOR RED 40 LAKE
YELLOW 5 LAKE

An artificial orange color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Sunset Yellow.

BLUE 2 LAKE

An artificial indigo color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

TREE NUTS

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