Carbohydrate composition of candy bars

The data in Table 1 show a wide variation among products and when added to other available data provide a more complete picture of the carbohydrate composition of candy bars. Interestingly, the sucrose content of the bars in Table 1 ranges from a low of 19.12% to a high of 56.06%. Extensive use of corn syrup is clearly evident in ingrediated bar types (categories e and f). Although the higher saccharides of corn syrup were not quantitated, we think that this article adds to the knowledge of the carbohydrate composition of the best-selling candy bars, since previously only a carbohydrate by difference value was available. This report provides the health professional with an update on carbohydrate composition of a large number of candy bars.