Candies vs Baking chocolate
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Baking chocolate, mexican, squares is higher in more vitamins & minerals
Calories (kcal)
Candies 352
Baking chocolate 426
Protein (g)
Candies 0.080
Baking chocolate 3.64
Carbs (g)
Candies 88.0
Baking chocolate 77.4
Fat (g)
Candies 0
Baking chocolate 15.6
Fiber (g)
Candies 0
Baking chocolate 4.00
Quick answers
Which has more protein?
Baking chocolate, mexican, squares — 3.64g vs 0.080g per 100g.
Which has fewer calories?
Candies, fruit snacks, with high vitamin C — 352 vs 426 kcal per 100g.
Which is more nutrient-dense?
Baking chocolate, mexican, squares 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 | 352 kcal | 426 kcal | -17% |
| Macronutrients | |||
| Water | 11.8 g | 1.59 g | +645% |
| Protein | 0.080 g | 3.64 g | -98% |
| Total lipid (fat) | 0 g | 15.6 g | -100% |
| Carbohydrate, by difference | 88.0 g | 77.4 g | +14% |
| Fiber, total dietary | 0 g | 4.00 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0 g | 8.61 g | -100% |
| Fatty acids, total monounsaturated | 0 g | 5.04 g | -100% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 136 mg | 0.100 mg | +136300% |
| Thiamin (Vitamin B1) | 0.025 mg | 0.057 mg | -56% |
| Riboflavin (Vitamin B2) | 0.008 mg | 0.105 mg | -92% |
| Niacin (Vitamin B3) | 0.008 mg | 1.83 mg | -100% |
| Pantothenic acid (Vitamin B5) | 0.006 mg | 0.180 mg | -97% |
| Vitamin B-6 — Pyridoxine | 0.001 mg | 0.034 mg | -97% |
| Biotin (Vitamin B7) | 1.00 ug | 5.00 ug | -80% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 0.300 mg | 45.6 mg | -99% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 1.00 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0 mg | 0.360 mg | -100% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 0 mg | 34.0 mg | -100% |
| Iron, Fe | 0 mg | 2.18 mg | -100% |
| Magnesium, Mg | 1.00 mg | 95.0 mg | -99% |
| Phosphorus, P | 3.00 mg | 142 mg | -98% |
| Potassium, K | 8.00 mg | 397 mg | -98% |
| Sodium, Na | 23.0 mg | 3.00 mg | +667% |
| Zinc, Zn | 0.190 mg | 1.26 mg | -85% |
| Copper, Cu | 0.015 mg | 0.670 mg | -98% |
| Manganese, Mn | 0.014 mg | 0.449 mg | -97% |
| Selenium, Se | 1.10 ug | 1.80 ug | -39% |
| Other Nutrients | |||
| Energy | 1474 kj | 1782 kj | -17% |
| Ash | 0.110 g | 1.34 g | -92% |
| Total Sugars | 68.2 g | 69.4 g | -2% |
| Fluoride, F | 0.500 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | 5.00 ug | -80% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | 5.00 ug | -80% |
| Betaine | 0 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 3.00 ug | 0 ug | |
| Vitamin A, IU | 3.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 3.00 ug | 7.00 ug | -57% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | 2.20 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0 g | 0.010 g | -100% |
| SFA 16:0 (Palmitic acid) | 0 g | 3.63 g | -100% |
| SFA 18:0 (Stearic acid) | 0 g | 4.70 g | -100% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0.037 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0 g | 5.01 g | -100% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0 g | 1.16 g | -100% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0 g | 0.942 g | -100% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0.072 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.148 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 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 | = |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 14.0 mg | -100% |
| Theobromine | 0 mg | 231 mg | -100% |
| Iodine | |||
| Iodine mcg/100gB | 1.60 mcg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Candies, fruit snacks, with high vitamin C nutrition facts Baking chocolate, mexican, squares nutrition facts Compare other foods →
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