Merck Manual

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Methylxanthine Content of Various Types of Chocolate a

Methylxanthine Content of Various Types of Chocolate a

Source

Methylxanthine Concentration

Cocoa powder

~800 mg/oz (28.5 mg/g)

Unsweetened (baker's) chocolate

~450 mg/oz (16 mg/g)

Semisweet and sweet dark chocolate

~150–160 mg/oz (5.4–5.7 mg/g)

Milk chocolate

~64 mg/oz (2.3 mg/g)

Cocoa bean hullsb

~255 mg/oz (9.1 mg/g)

aWhite chocolate is a negligible source of methylxanthines.

bSome cocoa bean hulls have had methylxanthines removed before being marketed.