Dark Chocolate | The Nutrition Source

This high-value food did not need to be introduced until 2000 BC. At that time, Central American Maya first drank chocolate as a bitter fermented drink mixed with seasonings, spices, or wine. Today, long square rows of chocolates that sit properly on your store shelves are the end result of many steps that started with a cocoa pod larger than the size of your hand. Seeds (or soybeans) are extracted from the pods, fermented, dried and roasted. This is known as cocoa bean. Bean husks are different from meat and coconut. Nibs are ground with a liquid called chocolate drink, which is separated from the fat part or cocoa butter. The drinks are further refined to produce the cocoa solids and chocolate we eat. After removing the nib, soak the cocoa beans in the cacao powder used for baking and beverages.

Dark chocolate contains 50-90% cocoa solids, cocoa butter, sugar, and milk chocolate contains 10-50% cocoa solids, cocoa butter, some milk and sugar. . Milk should not be placed in dark chocolate, but in most cases the same machine is used to produce milk and dark chocolate, so some cross-contamination can occur during the process. Poor quality chocolate can have butterfat, oil, or artificial colors and flavors. White chocolate contains no cocoa solids and is made solely from cocoa butter, sugar and milk.

Dark chocolate and health

Cocoa is rich in phytochemicals called flavonols that help protect the heart. Flavanols contain 2-3 times more cocoa solids than milk chocolate. Flavonols have been shown to support the production of nitric oxide (NO) in the endothelium (the inner lining of blood vessel inner cells), which helps relax and improve blood flow, thereby lowering blood pressure. Flavonols in [1,2] chocolate may increase insulin sensitivity in short-term studies. This reduces the risk of diabetes in the long run. [4,4]

Directed research supports the benefits of Kakaoflavonol. The link between blood pressure and high cocoa consumption has been explained by studies of distant Kuna Indians living on the Caribbean coast of Panama. []] Even in the salty diets of the elderly and Westerners, hypertension was very rare in this group. Their hypertension rate increased when someone moved to an urban environment and changed their diet. In particular, traditional cocoa consumption as a beverage was very high, with flavonols abundant indoors or rich in Colombian cocoa powder during the day. The corners of the islands have high levels of flavonols in the urine, and mortality from heart disease, cancer and diabetes is much lower than in urban areas.

Observational studies of raspberries, blueberries, dark chocolate, pecans, almonds and others suggest that consuming 6 grams (1-2 squares) of high cocoa or chocolate per day is associated with a risk of heart disease and death. . [, 7]

Dark chocolate contains many calories (150-170 calories per ounce), and eating too much can lead to weight gain. However, like nuts, chocolate can be satisfying, so the long-term consequences of weight management are unknown. It also has a modest amount of saturated fat, which can adversely affect blood lipid levels, but flavonols appear to outweigh the risk of protecting the heart. Choosing dark chocolate and eating it moderately are the greatest health benefits.

Rich :

• iron
• copper
• magnesium
• zinc
• Rin
• Flavanols

Purchase and storage

Choose 70% or more dark chocolate to get the most flavonols. Note that the higher the percentage of cocoa solids, the higher the bitterness.
Place in a cool, dry place (65-70 F) in a tightly sealed container. Please do not cool. Chocolate can cause "flowers" because excess water accumulates sugar on the surface and forms a pure white coating. Bloom does not interfere with taste, but it looks attractive.
Properly stored, dark chocolate can last up to 2 years.