ThE NuTrIeNtS In ChOcOlAtE ExPlAiNeD

Chocolate Composition (wow..chocolateSSSSSSSS..my fav!!!!!)



The composition of cocoa and chocolate has been extensively studied. The fat in chocolate, which is primarily derived from cocoa, is comprised of two saturated fatty acids, palmitic and stearic acids, and the monounsaturated oleic acid, in addition to a small amount (less than 5%) of other fatty acids. Although consumption of saturated fats is thought to raise cholesterol, and thus raise the risk of heart disease, regular consumption of cocoa butter and chocolate has been repeatedly shown to not raise blood cholesterol. Further research has shown that this is probably due to the relatively high concentrations of stearic acid, which studies have shown to have a cholesterol-neutral effect, and oleic acid, which is known to have mild cholesterol-reducing effects. In addition to the fat and simple sugars present in chocolate, the cocoa component in chocolate is rich in a number of essential minerals, including magnesium, copper, potassium and manganese. Indeed, chocolate is thought to be one of the largest single contributors of copper to the diet in the United States.


Phytochemicals in Chocolate

In addition to the well-known and essential macro- and micronutrients present in chocolate, there are a number of phytochemicals in cocoa and chocolate that may have important health effects in humans. Phytochemicals are naturally occurring chemical compounds present in plant foods such as cocoa, and they are attracting a great deal of interest in the nutrition and medical research c