This dark object of desire for all has many more properties than we think. Pure cocoa is the healthiest, but then there are different types of chocolate to which sugar is added and therefore its consumption is less recommended. What types of chocolate exist?
In general we must emphasize that chocolate It is high in fat, calories and sugar. But here we must distinguish between dark chocolate, the healthiest of all because it has a maximum concentration of cocoa, from the rest, especially those with milk and a lot of sugar.
Chocolate is obtained by mixing sugar with two products derived from the manipulation of cocoa beans: cocoa mass and cocoa butter. For it to be classified as chocolate, it must have at least 35% cocoa components.
It is the result of mixing the paste and cocoa butter with sugar, without the addition of any other product. To be listed as black, you must have a proportion of cocoa mass greater than approximately 50% of the product.
We find dark chocolate bars on the market with different proportions of cocoa, from 70-80%, even reaching up to 99%. Although the latter are usually strongly bitter and the population is not used to it and this is where sugar is added.
Dark chocolate is the healthiest of allIn fact, we can take a small piece of this type of chocolate a day. According to the Cocoa Observatory, among its properties is its high nutritional value, which is rich in antioxidants and offers multiple health benefits: reducing “bad cholesterol” (LDL), reducing blood pressure, delaying the progression of arteriosclerosis, control overweight, reduce the risk of diabetes, reduce mild memory loss, stimulate defenses and protect the skin against ultraviolet rays, etc.
There is more because the Spanish Society of Dietetics and Food Sciences, Sedca, tells us that dark chocolate is the one that gives us more nutrients and lowers blood pressure.
Among the types of chocolate, it should be noted that milk is not the healthiest, but this depends on the amount of colorings and sugar that are added. In this case, milk chocolate is the one that children like the most, because it is sweeter but we should not abuse its consumption.
Regarding its properties, it does have nutrients, such as 9.19 grams of protein, 54.10 grams of carbohydrates, 31.50 grams of fat and 54.10 grams of sugar per 100 grams.
It also has vitamins K, A, B7 and B3, and minerals such as potassium and calcium. Among its benefits are that calcium is good for bones, growth and protection of these.
Although dark chocolate is ideal, it is also a rich food for people who tend to do sports and use energy.
It is also not one of the healthiest because it is made with cocoa, milk, butter, sugar and sweeteners. Its composed of 20% cocoa butter, 14% milk solids, 3.5% milk fat, and 55% sugar or other sweeteners.
It has fat and calories, so it is not a recommended food for dieters or to eat daily. The smallest of the house also tend to like it.
Among the vitamins it contains is A, while we also point out iron, potassium, magnesium and zinc among minerals and other nutrients. It has calcium, 100 grams of white chocolate contain 270 milligrams of calcium.
Among the types of chocolate, pink is a variety of white that some brands have marketed to offer a somewhat different color and to be able to sell it on special dates such as Valentine’s Day. This from its most commercial point of view.
Its particularity is its color, however, in its much more natural version, made in some countries of America, it contains theobromine, caffeine, phenylethylamine, anandamide, polyphenols such as flavanols, lipids, proteins, vitamin B1, phosphorus, calcium, among others. It has a great antioxidant effect and gives us energy.
Well, there is a pink chocolate, ccompletely natural and without any additives or colorants added, which is obtained from the ruby cacao bean. That is, and although it is hard to believe, it does not have genetic modifications, flavorings, colorants or additives. Only cocoa, sugar and milk.
Its creators have bought the specific seeds in the countries where they are found: Ivory Coast, Ecuador and Brazil and during the manufacturing process a powder is extracted that is the one that is worth to color the final product.
The purpose of powdered chocolate is to dissolve it in milk. It is made with a proportion of cocoa that ranges between 25 and 32%, and is more or less defatted.
Source: okdiario.com by okdiario.com.
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