Candies, white chocolate
FDC 167571bar (3 oz) (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 8 · -1 vs Sweets medianCandies, white chocolate lands in the Low band with a Nutrient Density Score of 8 of 100, ranking 36th of 60 in the Sweets category. Made mostly from cocoa butter, milk solids and sugar rather than cocoa liquor, it still carries 15% DV calcium and 12% DV protein from those milk solids, the only meaningful nutrients in an otherwise dessert-calorie profile.
It's typically eaten as a candy bar or melted for baking and dipping. A 3 oz bar runs 539 calories per 100 g, and the same 100 g brings 59 g of sugars and 19.4 g of saturated fat, both worth watching if eaten often. Candies, caramels or hard candy score higher in the same category and use less fat overall.
See how this score is calculated, build a plate around candies, white chocolate, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 539 kcal | 27% |
| Total fat | 32 g | 41% |
| Saturated fat | 19 g | 97% |
| Cholesterol | 21 mg | 7% |
| Sodium | 90 mg | 4% |
| Carbohydrate | 59 g | 22% |
| Dietary fiber | 0.2 g | 1% |
| Sugars | 59 g | |
| Protein | 5.9 g | 12% |
| Potassium | 286 mg | 6% |
| Calcium | 199 mg | 15% |
| Iron | 0.24 mg | 1% |
| Magnesium | 12 mg | 3% |
| Vitamin C | 0.5 mg | 1% |
| Vitamin A | 9 µg | 1% |
| Vitamin E | 0.96 mg | 6% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 458 kcal | 23% |
| Total fat | 27 g | 35% |
| Saturated fat | 16 g | 82% |
| Cholesterol | 18 mg | 6% |
| Sodium | 77 mg | 3% |
| Carbohydrate | 50 g | 18% |
| Dietary fiber | 0.17 g | 1% |
| Sugars | 50 g | |
| Protein | 5 g | 10% |
| Potassium | 243 mg | 5% |
| Calcium | 169 mg | 13% |
| Iron | 0.2 mg | 1% |
| Magnesium | 10 mg | 2% |
| Vitamin C | 0.43 mg | 0% |
| Vitamin A | 7.7 µg | 1% |
| Vitamin E | 0.82 mg | 5% |
Source: USDA FoodData Central · Public domain
FDC 167571Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the sweets median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Candies, caramelsDensity 8 vs 8Candies, hardDensity 8 vs 8Fruit syrupDensity 8 vs 8Original analysis by NutriVerdict
In the kitchen and how to use it
White chocolate is made from cocoa butter, sugar, milk solids and vanilla, with none of the cocoa solids that give dark or milk chocolate their brown color and bitterness. That is why it tastes creamy and sweet rather than chocolaty. It is used for coating bars and truffles, melted into ganache for frosting, drizzled over blondies or cookies, or shaved into curls for cake decoration. It pairs well with tart fruit like raspberry or passionfruit, macadamia nuts, and citrus zest, which help balance its sweetness. In baking it melts more delicately than dark chocolate and can seize or scorch easily, so it is usually melted over low, gentle heat or in short bursts in the microwave.
A 3 oz bar runs 539 calories per 100 g, with 59 g of sugar and 32.1 g of fat, so it belongs in the occasional treat category rather than a daily snack. Store bars wrapped and in a cool, dry place away from direct sunlight, since cocoa butter can bloom (turn pale and streaky) if it warms and recrystallizes. It does carry some calcium (15% DV) and a modest 5.87 g of protein per 100 g from the milk solids, but those are side effects of dairy content rather than reasons to reach for it; it is best treated as a dessert ingredient used in small, deliberate amounts.
Frequently asked questions about candies, white chocolate
How many calories are in white chocolate?
White chocolate has 539 calories per 100 g, roughly 458 calories in a typical 3 oz (85 g) bar.
Why doesn't white chocolate taste like regular chocolate?
It is made from cocoa butter, sugar and milk solids without the cocoa solids that give dark and milk chocolate their characteristic bitterness and brown color.
How do you store white chocolate?
Keep it wrapped in a cool, dry spot away from sunlight and heat, since its cocoa butter can bloom and turn pale and streaky if it warms up.