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White chocolate is a confectionery typically made from cocoa butter, sugar and milk ingredients. The figures here describe white chocolate buttons and bars. It mainly provides carbohydrate, in the form of sugars, and fat. Per 100g, it contains 58g of sugars and 31g of fat, including 18g of saturated fat. It also provides 270mg of calcium.

Calcium helps maintain normal bones and teeth and supports muscle function. Saturated fat can raise cholesterol levels in the blood. The sugar and saturated fat content are relevant for people monitoring these nutrients, while both sugar and fat contribute to energy intake. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

529 kcal

Energy

2212 kJ

Fat

31g

of which saturates

18g

Carbohydrate

58g

of which sugars

58g

Protein

8g

Salt

0.28g

Alcohol

0g

Water

0.6g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamin D

Trace

Vitamin E

1.1mg

Vitamin C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.49mg

Niacin (B3)

0.2mg

Vitamin B6

0.07mg

Vitamin B12

Trace

Folate

10µg

Calcium

270mg

Iron

0.2mg

Magnesium

26mg

Phosphorus

230mg

Potassium

350mg

Sodium

110mg

Zinc

0.9mg

Copper

Trace

Other types of chocolate

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chocolate, dark, with crème or mint fondant centres

431 kcal

3.7g

16g

4.7g

Chocolate, fancy and filled

447 kcal

4.9g

21g

–

Chocolate, milk

519 kcal

7.3g

31g

2.3g

Chocolate, plain

510 kcal

5g

28g

–

Chocolate, cooking

549 kcal

4.8g

35g

–

Chocolate, no added sugar

447 kcal

9.3g

30g

–

About these figures

Values are per 100g of the food as described (14 samples, 5 brands; buttons and bars). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published