NATURALLY AND ARTIFICIALLY FLAVORED CHOCOLATE… vs. Naturally And Artificially Flavored Chocolate…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
NATURALLY AND ARTIFICIALLY FLAVORED CHOCOLATE… has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | NATURALLY AND ARTIFICIALLY FLAVORED… | Naturally And Artificially Flavored… |
|---|---|---|
| Protein | 7 G | 7 G |
| Total lipid (fat) | 10.6 G | 10.6 G |
| Carbohydrate, by difference | 55.6 G | 55.6 G |
| Energy | 344 KCAL | 344 KCAL |
| Total Sugars | 30 G | 30 G |
| Fiber, total dietary | 4.4 G | 4.4 G |
| Calcium, Ca | 44 MG | 44 MG |
| Iron, Fe | 2.6 MG | 2.6 MG |
| Potassium, K | 326 MG | 326 MG |
| Sodium, Na | 229 MG | 229 MG |
| Sugars, added | 30 G | 30 G |
| Cholesterol | 75 MG | 75 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 3.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.