Baking chocolate, mexican, squares
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.1 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 1.8 MG | 11% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 45.6 MG | 8% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 34 MG | 3% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 95 MG | 23% | |
| Phosphorus, P | 142 MG | 11% | |
| Potassium, K | 397 MG | 8% | |
| Sodium, Na | 3 MG | 0% | |
| Zinc, Zn | 1.3 MG | 11% | |
| Copper, Cu | 0.7 MG | 74% | |
| Manganese, Mn | 0.4 MG | 20% | |
| Selenium, Se | 1.8 UG | 3% |
Nutrition Highlights
- Good source of dietary fiber (4g per 100g).
- Good source of Magnesium, Mg (23% DV).
- Rich source of Copper, Cu (74% of Daily Value per 100g).
- Good source of Manganese, Mn (20% DV).
About Baking chocolate, mexican, squares
This intensely flavored ingredient is a cornerstone of many desserts and baked goods. Often sold in square or rectangular blocks, it's created by combining cocoa solids, cocoa butter, and sugar, and sometimes a small amount of vanilla. The resulting product can range in sweetness, with some varieties offering a higher percentage of cocoa solids for a more robust, less sweet taste. Its key nutritional benefit comes from the cocoa itself, which is rich in antioxidants called flavanols. These compounds have been linked to improved heart health and may offer protection against certain diseases. However, be mindful of the calorie count, as high sugar content can be a factor depending on the specific type.
In the kitchen, this ingredient is incredibly versatile. It's frequently melted and used in brownies, cakes, cookies, and frostings, providing a deep chocolate flavor. It can also be incorporated into sauces, ganaches, and puddings. Because of its concentrated flavor, a little goes a long way. When substituting baking chocolate for unsweetened cocoa powder, you'll need to add a bit of fat to compensate for the cocoa butter content. For those looking to manage their sugar intake, consider using a variety with a higher cocoa percentage, which often has less added sugar.
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