Candies vs Baking chocolate
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Candies, NESTLE, OH HENRY! Bar is higher in more vitamins & minerals
Calories (kcal)
Candies 462
Baking chocolate 426
Protein (g)
Candies 7.70
Baking chocolate 3.64
Carbs (g)
Candies 65.5
Baking chocolate 77.4
Fat (g)
Candies 23.0
Baking chocolate 15.6
Fiber (g)
Candies 1.90
Baking chocolate 4.00
Quick answers
Which has more protein?
Candies, NESTLE, OH HENRY! Bar — 7.70g vs 3.64g per 100g.
Which has fewer calories?
Baking chocolate, mexican, squares — 426 vs 462 kcal per 100g.
Which is more nutrient-dense?
Candies, NESTLE, OH HENRY! Bar 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 | 462 kcal | 426 kcal | +8% |
| Macronutrients | |||
| Water | 2.30 g | 1.59 g | +45% |
| Protein | 7.70 g | 3.64 g | +112% |
| Total lipid (fat) | 23.0 g | 15.6 g | +48% |
| Carbohydrate, by difference | 65.5 g | 77.4 g | -15% |
| Fiber, total dietary | 1.90 g | 4.00 g | -53% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.60 g | 8.61 g | +12% |
| Fatty acids, total monounsaturated | 5.53 g | 5.04 g | +10% |
| Fatty acids, total trans | 0.050 g | — | |
| Cholesterol | 7.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.100 mg | -100% |
| Thiamin (Vitamin B1) | 0.149 mg | 0.057 mg | +161% |
| Riboflavin (Vitamin B2) | 0.121 mg | 0.105 mg | +15% |
| Niacin (Vitamin B3) | 2.55 mg | 1.83 mg | +39% |
| Pantothenic acid (Vitamin B5) | 0.539 mg | 0.180 mg | +199% |
| Vitamin B-6 — Pyridoxine | 0.086 mg | 0.034 mg | +153% |
| Biotin (Vitamin B7) | 44.0 ug | 5.00 ug | +780% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 37.1 mg | 45.6 mg | -19% |
| Vitamin B-12 — Cobalamin | 0.200 ug | 0 ug | |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 2.21 mg | 0.360 mg | +514% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 69.0 mg | 34.0 mg | +103% |
| Iron, Fe | 0.500 mg | 2.18 mg | -77% |
| Magnesium, Mg | 51.0 mg | 95.0 mg | -46% |
| Phosphorus, P | 140 mg | 142 mg | -1% |
| Potassium, K | 259 mg | 397 mg | -35% |
| Sodium, Na | 193 mg | 3.00 mg | +6333% |
| Zinc, Zn | 1.19 mg | 1.26 mg | -6% |
| Copper, Cu | 0.353 mg | 0.670 mg | -47% |
| Manganese, Mn | 0.535 mg | 0.449 mg | +19% |
| Selenium, Se | 3.20 ug | 1.80 ug | +78% |
| Other Nutrients | |||
| Energy | 1933 kj | 1782 kj | +8% |
| Ash | 1.50 g | 1.34 g | +12% |
| Total Sugars | 46.2 g | 69.4 g | -33% |
| Folic acid (Vitamin B9 — synthetic) | 44.0 ug | 5.00 ug | +780% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 44.0 ug | 5.00 ug | +780% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 7.00 ug | -100% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 1.20 ug | 2.20 ug | -45% |
| SFA 4:0 (Butyric acid) | 0.124 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.055 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.160 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.156 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.853 g | 0 g | |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.471 g | 0.010 g | +4610% |
| SFA 15:0 (Pentadecanoic acid) | 0.017 g | — | |
| SFA 16:0 (Palmitic acid) | 2.87 g | 3.63 g | -21% |
| SFA 17:0 (Margaric acid) | 0.016 g | — | |
| SFA 18:0 (Stearic acid) | 1.82 g | 4.70 g | -61% |
| SFA 20:0 (Arachidic acid) | 0.042 g | — | |
| SFA 22:0 (Behenic acid) | 0.004 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.011 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.024 g | 0.037 g | -35% |
| MUFA 17:1 (Heptadecenoic acid) | 0.003 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 5.38 g | 5.01 g | +7% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.116 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 2.71 g | 1.16 g | +133% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.70 g | 0.942 g | +187% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.001 g | 0.072 g | -99% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 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 | 4.00 mg | 14.0 mg | -71% |
| Theobromine | 44.0 mg | 231 mg | -81% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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