Frostings 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)
Frostings 359
Baking chocolate 426
Protein (g)
Frostings 1.42
Baking chocolate 3.64
Carbs (g)
Frostings 72.2
Baking chocolate 77.4
Fat (g)
Frostings 7.17
Baking chocolate 15.6
Fiber (g)
Frostings 1.10
Baking chocolate 4.00
Quick answers
Which has more protein?
Baking chocolate, mexican, squares — 3.64g vs 1.42g per 100g.
Which has fewer calories?
Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32 — 359 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 | Frostings | Baking chocolate | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 359 kcal | 426 kcal | -16% |
| Macronutrients | |||
| Water | 18.3 g | 1.59 g | +1049% |
| Protein | 1.42 g | 3.64 g | -61% |
| Total lipid (fat) | 7.17 g | 15.6 g | -54% |
| Carbohydrate, by difference | 72.2 g | 77.4 g | -7% |
| Fiber, total dietary | 1.10 g | 4.00 g | -72% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.48 g | 8.61 g | -48% |
| Fatty acids, total monounsaturated | 1.89 g | 5.04 g | -62% |
| Fatty acids, total trans | 0.266 g | — | |
| Cholesterol | 18.0 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.100 mg | 0.100 mg | = |
| Thiamin (Vitamin B1) | 0.018 mg | 0.057 mg | -68% |
| Riboflavin (Vitamin B2) | 0.066 mg | 0.105 mg | -37% |
| Niacin (Vitamin B3) | 0.111 mg | 1.83 mg | -94% |
| Pantothenic acid (Vitamin B5) | 0.081 mg | 0.180 mg | -55% |
| Vitamin B-6 — Pyridoxine | 0.011 mg | 0.034 mg | -68% |
| Biotin (Vitamin B7) | 2.00 ug | 5.00 ug | -60% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 45.6 mg | |
| Vitamin B-12 — Cobalamin | 0.090 ug | 0 ug | |
| Vitamin A, RAE | 69.0 ug | 0 ug | |
| Carotene, beta | 13.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.190 mg | 0.360 mg | -47% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 32.0 mg | 34.0 mg | -6% |
| Iron, Fe | 0.600 mg | 2.18 mg | -72% |
| Magnesium, Mg | 20.0 mg | 95.0 mg | -79% |
| Phosphorus, P | 48.0 mg | 142 mg | -66% |
| Potassium, K | 130 mg | 397 mg | -67% |
| Sodium, Na | 132 mg | 3.00 mg | +4300% |
| Zinc, Zn | 0.370 mg | 1.26 mg | -71% |
| Copper, Cu | 0.136 mg | 0.670 mg | -80% |
| Manganese, Mn | 0.140 mg | 0.449 mg | -69% |
| Selenium, Se | 1.60 ug | 1.80 ug | -11% |
| Other Nutrients | |||
| Energy | 1502 kj | 1782 kj | -16% |
| Ash | 0.820 g | 1.34 g | -39% |
| Total Sugars | 64.3 g | 69.4 g | -7% |
| Folic acid (Vitamin B9 — synthetic) | 2.00 ug | 5.00 ug | -60% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2.00 ug | 5.00 ug | -60% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 68.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 249 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 1.00 ug | 7.00 ug | -86% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0.700 ug | 2.20 ug | -68% |
| SFA 4:0 (Butyric acid) | 0.263 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.163 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.097 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.206 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.210 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.606 g | 0.010 g | +5960% |
| SFA 16:0 (Palmitic acid) | 1.91 g | 3.63 g | -47% |
| SFA 17:0 (Margaric acid) | 0.045 g | — | |
| SFA 18:0 (Stearic acid) | 0.966 g | 4.70 g | -79% |
| SFA 20:0 (Arachidic acid) | 0.011 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.078 g | 0.037 g | +111% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.078 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.81 g | 5.01 g | -64% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.38 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.008 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.294 g | 1.16 g | -75% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.268 g | 0.942 g | -72% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.176 g | — | |
| PUFA 18:2 CLAs | 0.022 g | — | |
| PUFA 18:2 i | 0.024 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.026 g | 0.072 g | -64% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.026 g | — | |
| 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 | = |
| Fatty acids, total trans-monoenoic | 0.242 g | — | |
| TFA 18:1 t | 0.242 g | — | |
| Fatty acids, total trans-polyenoic | 0.024 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 3.00 mg | 14.0 mg | -79% |
| Theobromine | 98.0 mg | 231 mg | -58% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32 nutrition facts Baking chocolate, mexican, squares nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +4300% in Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32 Niacin (Vitamin B3) -94% in Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32 Copper, Cu -80% in Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32 Magnesium, Mg -79% in Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32
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