Candies vs Baking chocolate
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) is higher in more vitamins & minerals
Calories (kcal)
Candies 550
Baking chocolate 426
Protein (g)
Candies 5.09
Baking chocolate 3.64
Carbs (g)
Candies 60.0
Baking chocolate 77.4
Fat (g)
Candies 32.2
Baking chocolate 15.6
Fiber (g)
Candies 7.20
Baking chocolate 4.00
Quick answers
Which has more protein?
Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) — 5.09g vs 3.64g per 100g.
Which has fewer calories?
Baking chocolate, mexican, squares — 426 vs 550 kcal per 100g.
Which is more nutrient-dense?
Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Candies | Baking chocolate | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 550 kcal | 426 kcal | +29% |
| Macronutrients | |||
| Water | 1.00 g | 1.59 g | -37% |
| Protein | 5.09 g | 3.64 g | +40% |
| Total lipid (fat) | 32.2 g | 15.6 g | +107% |
| Carbohydrate, by difference | 60.0 g | 77.4 g | -23% |
| Fiber, total dietary | 7.20 g | 4.00 g | +80% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 19.0 g | 8.61 g | +121% |
| Fatty acids, total monounsaturated | 9.80 g | 5.04 g | +94% |
| Fatty acids, total trans | 0.106 g | — | |
| Cholesterol | 7.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.100 mg | -100% |
| Thiamin (Vitamin B1) | 0.026 mg | 0.057 mg | -54% |
| Riboflavin (Vitamin B2) | 0.051 mg | 0.105 mg | -51% |
| Niacin (Vitamin B3) | 0.747 mg | 1.83 mg | -59% |
| Pantothenic acid (Vitamin B5) | 0.304 mg | 0.180 mg | +69% |
| Vitamin B-6 — Pyridoxine | 0.041 mg | 0.034 mg | +21% |
| Biotin (Vitamin B7) | 0 ug | 5.00 ug | -100% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 27.6 mg | 45.6 mg | -39% |
| Vitamin B-12 — Cobalamin | 0.230 ug | 0 ug | |
| Vitamin A, RAE | 2.00 ug | 0 ug | |
| Carotene, beta | 25.0 ug | 0 ug | |
| Carotene, alpha | 7.00 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.550 mg | 0.360 mg | +53% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0.100 ug | — | |
| Minerals | |||
| Calcium, Ca | 57.0 mg | 34.0 mg | +68% |
| Iron, Fe | 8.13 mg | 2.18 mg | +273% |
| Magnesium, Mg | 152 mg | 95.0 mg | +60% |
| Phosphorus, P | 214 mg | 142 mg | +51% |
| Potassium, K | 568 mg | 397 mg | +43% |
| Sodium, Na | 23.0 mg | 3.00 mg | +667% |
| Zinc, Zn | 2.11 mg | 1.26 mg | +67% |
| Copper, Cu | 1.08 mg | 0.670 mg | +61% |
| Manganese, Mn | 1.44 mg | 0.449 mg | +221% |
| Selenium, Se | 3.50 ug | 1.80 ug | +94% |
| Other Nutrients | |||
| Energy | 2301 kj | 1782 kj | +29% |
| Ash | 1.74 g | 1.34 g | +30% |
| Total Sugars | 46.1 g | 69.4 g | -34% |
| Sucrose | 44.7 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 1.50 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | 5.00 ug | -100% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | 5.00 ug | -100% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 1.00 ug | 0 ug | |
| Vitamin A, IU | 49.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 31.0 ug | 7.00 ug | +343% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 6.62 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.340 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.080 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 8.00 ug | 2.20 ug | +264% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.054 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.042 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.027 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.082 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.074 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.247 g | 0.010 g | +2370% |
| SFA 15:0 (Pentadecanoic acid) | 0.032 g | — | |
| SFA 16:0 (Palmitic acid) | 7.82 g | 3.63 g | +116% |
| SFA 17:0 (Margaric acid) | 0.075 g | — | |
| SFA 18:0 (Stearic acid) | 10.1 g | 4.70 g | +115% |
| SFA 20:0 (Arachidic acid) | 0.315 g | — | |
| SFA 22:0 (Behenic acid) | 0.055 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.031 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.018 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.113 g | 0.037 g | +205% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.103 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.65 g | 5.01 g | +93% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 9.58 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.018 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.11 g | 1.16 g | -5% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.01 g | 0.942 g | +8% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.967 g | — | |
| PUFA 18:2 CLAs | 0.025 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.083 g | 0.072 g | +15% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.083 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.002 g | 0.148 g | -99% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.001 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.003 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0.084 g | — | |
| TFA 16:1 t | 0.010 g | — | |
| TFA 18:1 t | 0.074 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.023 g | — | |
| Fatty acids, total trans-polyenoic | 0.023 g | — | |
| Stigmasterol | 26.0 mg | — | |
| Campesterol | 11.0 mg | — | |
| Beta-sitosterol | 67.0 mg | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 47.0 mg | 14.0 mg | +236% |
| Theobromine | 515 mg | 231 mg | +123% |
| Proanthocyanidin dimers | 61.0 mg | — | |
| Proanthocyanidin trimers | 39.1 mg | — | |
| Proanthocyanidin 4-6mers | 160 mg | — | |
| Proanthocyanidin 7-10mers | 93.0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 316 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) nutrition facts Baking chocolate, mexican, squares nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +667% in Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) Iron, Fe +273% in Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) Manganese, Mn +221% in Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%) Vitamin C, total ascorbic acid -100% in Candies, chocolate, dark, NFS (45-59% cacao solids 90%; 60-69% cacao solids 5%; 70-85% cacao solids 5%)
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