~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)
~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.