NutriBase

Baking Chocolate, Mexican vs Rennin, Vanilla: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Sweets & Snacks Baking Chocolate, Mexican 426 kcal · 100 g VS Sweets & Snacks Rennin, Vanilla 77 kcal · 100 g

Key differences

  • Baking Chocolate, Mexican has more calories; Rennin, Vanilla is lower in calories.
  • Baking Chocolate, Mexican has more protein per 100 g.
  • Baking Chocolate, Mexican is notably higher in iron.
  • Rennin, Vanilla is notably higher in calcium.
  • Baking Chocolate, Mexican is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Baking Chocolate, Mexican Rennin, Vanilla
Calories 426 kcal 77 kcal
Protein 3.6 g 3.1 g
Total Fat 15.6 g 1.8 g
Saturated Fat 8.6 g 1.1 g
Carbohydrate 77.4 g 12.3 g
Dietary Fiber 4 g 0 g
Total Sugars 69.4 g —
Sodium 3 mg 46 mg
Potassium 397 mg 142 mg
Calcium 34 mg 121 mg
Iron 2.2 mg 0.1 mg
Magnesium 95 mg 13 mg
Vitamin C 0.1 mg 0.9 mg
Vitamin A 0 mcg 51 mcg
Vitamin D 0 mcg 0.9 mcg
Cholesterol 0 mg 7 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Baking Chocolate, Mexican

  • Protein 3.2%
  • Fat 30.7%
  • Carbs 66.1%

Rennin, Vanilla

  • Protein 15.8%
  • Fat 20.5%
  • Carbs 63.7%

Frequently asked questions

Which has more calories, Baking Chocolate, Mexican or Rennin, Vanilla?
Per 100 g: Baking Chocolate, Mexican has 426 kcal, Rennin, Vanilla has 77 kcal.
Which has more protein, Baking Chocolate, Mexican or Rennin, Vanilla?
Per 100 g: Baking Chocolate, Mexican has 3.6 g of protein, Rennin, Vanilla has 3.1 g.

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.