NutriBase

Baking Chocolate, Mexican vs Topping, Smucker'S Magic Shell: Nutrition Comparison

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

Key differences

  • Topping, Smucker'S Magic Shell has more calories; Baking Chocolate, Mexican is lower in calories.
  • Baking Chocolate, Mexican has more protein per 100 g.
  • Baking Chocolate, Mexican is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Baking Chocolate, Mexican Topping, Smucker'S Magic Shell
Calories 426 kcal 609 kcal
Protein 3.6 g 2.9 g
Total Fat 15.6 g 44.1 g
Saturated Fat 8.6 g 20.6 g
Carbohydrate 77.4 g 50.1 g
Dietary Fiber 4 g 2.9 g
Total Sugars 69.4 g 47.1 g
Sodium 3 mg 29 mg
Potassium 397 mg 73 mg
Calcium 34 mg 0 mg
Iron 2.2 mg 0 mg
Magnesium 95 mg 15 mg
Vitamin C 0.1 mg 0 mg
Vitamin A 0 mcg 6 mcg
Vitamin D 0 mcg 0 mcg
Cholesterol 0 mg 2 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%

Topping, Smucker'S Magic Shell

  • Protein 1.9%
  • Fat 65.8%
  • Carbs 32.2%

Frequently asked questions

Which has more calories, Baking Chocolate, Mexican or Topping, Smucker'S Magic Shell?
Per 100 g: Baking Chocolate, Mexican has 426 kcal, Topping, Smucker'S Magic Shell has 609 kcal.
Which has more protein, Baking Chocolate, Mexican or Topping, Smucker'S Magic Shell?
Per 100 g: Baking Chocolate, Mexican has 3.6 g of protein, Topping, Smucker'S Magic Shell has 2.9 g.

Compare with other foods

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.