Cocoa vs Baking chocolate
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Cocoa, dry powder, hi-fat or breakfast, processed with alkali is higher in more vitamins & minerals
Calories (kcal)
Cocoa 479
Baking chocolate 426
Protein (g)
Cocoa 16.8
Baking chocolate 3.64
Carbs (g)
Cocoa 49.7
Baking chocolate 77.4
Fat (g)
Cocoa 23.7
Baking chocolate 15.6
Fiber (g)
Cocoa 33.9
Baking chocolate 4.00
Quick answers
Which has more protein?
Cocoa, dry powder, hi-fat or breakfast, processed with alkali — 16.8g vs 3.64g per 100g.
Which has fewer calories?
Baking chocolate, mexican, squares — 426 vs 479 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 | 426 kcal | +12% |
| Macronutrients | |||
| Water | 3.00 g | 1.59 g | +89% |
| Protein | 16.8 g | 3.64 g | +362% |
| Total lipid (fat) | 23.7 g | 15.6 g | +52% |
| Carbohydrate, by difference | 49.7 g | 77.4 g | -36% |
| Fiber, total dietary | 33.9 g | 4.00 g | +748% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.6 g | 8.61 g | +47% |
| Fatty acids, total monounsaturated | 7.38 g | 5.04 g | +46% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.100 mg | -100% |
| Thiamin (Vitamin B1) | 0.080 mg | 0.057 mg | +40% |
| Riboflavin (Vitamin B2) | 0.370 mg | 0.105 mg | +252% |
| Niacin (Vitamin B3) | 1.80 mg | 1.83 mg | -2% |
| Pantothenic acid (Vitamin B5) | — | 0.180 mg | |
| Vitamin B-6 — Pyridoxine | 0.190 mg | 0.034 mg | +459% |
| Biotin (Vitamin B7) | 38.0 ug | 5.00 ug | +660% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 11.4 mg | 45.6 mg | -75% |
| Vitamin B-12 — Cobalamin | 0 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) | 0.180 mg | 0.360 mg | -50% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 122 mg | 34.0 mg | +259% |
| Iron, Fe | 14.5 mg | 2.18 mg | +565% |
| Magnesium, Mg | 476 mg | 95.0 mg | +401% |
| Phosphorus, P | 758 mg | 142 mg | +434% |
| Potassium, K | 2509 mg | 397 mg | +532% |
| Sodium, Na | 20.0 mg | 3.00 mg | +567% |
| Zinc, Zn | 6.70 mg | 1.26 mg | +432% |
| Copper, Cu | 3.61 mg | 0.670 mg | +439% |
| Manganese, Mn | — | 0.449 mg | |
| Selenium, Se | 12.3 ug | 1.80 ug | +583% |
| Other Nutrients | |||
| Energy | 2006 kj | 1782 kj | +13% |
| Ash | 6.79 g | 1.34 g | +407% |
| Total Sugars | 1.53 g | 69.4 g | -98% |
| Folic acid (Vitamin B9 — synthetic) | 38.0 ug | 5.00 ug | +660% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 38.0 ug | 5.00 ug | +660% |
| 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 | 33.0 ug | 7.00 ug | +371% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 4.40 ug | 2.20 ug | +100% |
| 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) | 0.028 g | 0.010 g | +180% |
| SFA 16:0 (Palmitic acid) | 5.79 g | 3.63 g | +60% |
| SFA 18:0 (Stearic acid) | 6.70 g | 4.70 g | +42% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0.037 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.38 g | 5.01 g | +47% |
| 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 | 0.769 g | 1.16 g | -34% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.769 g | 0.942 g | -18% |
| 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 | 72.0 mg | 14.0 mg | +414% |
| Theobromine | 2445 mg | 231 mg | +958% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Cocoa, dry powder, hi-fat or breakfast, processed with alkali nutrition facts Baking chocolate, mexican, squares nutrition facts Compare other foods →
Dig deeper — biggest differences
Fiber, total dietary +748% in Cocoa, dry powder, hi-fat or breakfast, processed with alkali Biotin (Vitamin B7) +660% in Cocoa, dry powder, hi-fat or breakfast, processed with alkali Selenium, Se +583% in Cocoa, dry powder, hi-fat or breakfast, processed with alkali Sodium, Na +567% in Cocoa, dry powder, hi-fat or breakfast, processed with alkali
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