Cocoa vs Baking chocolate
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Cocoa, dry powder, hi-fat or breakfast, processed with alkali — 16.8g vs 4.78g per 100g.
Which has fewer calories?
Cocoa, dry powder, hi-fat or breakfast, processed with alkali — 479 vs 502 kcal per 100g.
Which is more nutrient-dense?
Cocoa, dry powder, hi-fat or breakfast, processed with alkali 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 | Cocoa | Baking chocolate | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 479 kcal | 502 kcal | -5% |
| Macronutrients | |||
| Water | 3.00 g | 1.50 g | +100% |
| Protein | 16.8 g | 4.78 g | +251% |
| Total lipid (fat) | 23.7 g | 23.4 g | +1% |
| Carbohydrate, by difference | 49.7 g | 68.4 g | -27% |
| Fiber, total dietary | 33.9 g | 2.70 g | +1156% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.6 g | 14.5 g | -13% |
| Fatty acids, total monounsaturated | 7.38 g | — | |
| Fatty acids, total trans | — | 0.184 g | |
| Cholesterol | 0 mg | 15.0 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.600 mg | -100% |
| Thiamin (Vitamin B1) | 0.080 mg | — | |
| Riboflavin (Vitamin B2) | 0.370 mg | — | |
| Niacin (Vitamin B3) | 1.80 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.190 mg | — | |
| Biotin (Vitamin B7) | 38.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 11.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.180 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 122 mg | 116 mg | +5% |
| Iron, Fe | 14.5 mg | 1.23 mg | +1079% |
| Magnesium, Mg | 476 mg | — | |
| Phosphorus, P | 758 mg | — | |
| Potassium, K | 2509 mg | — | |
| Sodium, Na | 20.0 mg | 68.0 mg | -71% |
| Zinc, Zn | 6.70 mg | — | |
| Copper, Cu | 3.61 mg | — | |
| Selenium, Se | 12.3 ug | — | |
| Other Nutrients | |||
| Energy | 2006 kj | 2102 kj | -5% |
| Ash | 6.79 g | 1.78 g | +281% |
| Total Sugars | 1.53 g | 62.5 g | -98% |
| Folic acid (Vitamin B9 — synthetic) | 38.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 38.0 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 224 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 33.0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 4.40 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.028 g | — | |
| SFA 16:0 (Palmitic acid) | 5.79 g | — | |
| SFA 18:0 (Stearic acid) | 6.70 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.38 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.769 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.769 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 72.0 mg | — | |
| Theobromine | 2445 mg | — | |
* 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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