You would be very hard-pressed to find anyone who does not have a love for chocolate. Most people do love it for its taste, however, it can also be a good source of nutrients when eaten in its pure form and in moderation.
This often craved-after food has a rich history, and it was called the “drink of the gods” by the Maya people back in time.
Chocolate comes from the seeds of the cacao pod, which grows on the cacao tree. Theobroma cacao is native to the tropical rainforests of Central America, where it has grown for thousands of years.
It was most likely cultivated by the Olmecs and Maya peoples about 2,500 years ago. About 500 years later, the Maya were experienced cacao bean farmers, and loved to grind them up for a refreshing hot beverage. Aztecs later continued this love of chocolate, and the Spanish then discovered the drink in the 1500s and passed it around the world.
THERE ARE 3 MAIN VARIETIES OF CACAO BEAN:
- Criollo from Latin America
- Forastero from Africa
- Trinitario from the Caribbean
Forastero accounts for about 90 % of all cacao beans, with Criollo and Trinitario making up the rest.
NUTRITIONAL INFORMATION
Dark cocolate offers you a good mix of minerals, including:
- Magnesium
- Zinc
- Iron
- Phosphorus
- Copper
2 large squares (about 1.5 oz) account for:
- 142 calories
- 2 grams of protein
- 10 grams of fat
- 15 grams of carbohydrates
- 3 grams of fiber
- 11 grams of sugar
- 0 milligrams of cholesterol
- 0 milligrams of sodium
WHICH ARE THE POTENTIAL HEALTH BENEFITS OF CHOCOLATE?
One thing is clear – the purer and darker the chocolate, the greater your health benefits. Raw chocolate or minimally processed dark chocolate high in cocoa solids is healthier than milk chocolate and white chocolate.
Dark chocolate has between 50 to 90 percent cocoa solids, milk chocolate is typically 10 to 30 percent, while White chocolate is pure cocoa butter and doesn’t offer you any health benefits.
There’s a lot going on in chocolate. Raw cacao nibs are crushed pieces of dried cacao beans, and when you grind them up you’ll get “cocoa liquor”, a cocoa paste. Cocoa solids are what you get once you remove the cocoa fat, or cocoa butter, from cocoa paste. When you dry cocoa solids, you get cocoa powder.
In order to get noticeable health benefits from chocolate, you need to eat more of the cocoa solids found in dark chocolate. Cocoa solids contain minerals and antioxidants; cocoa butter does not.
Dark chocolate has a good variety of minerals and polyphenolic compounds like antioxidants and flavonoids. Chocolate is especially rich in flavanols like epicatechin and catechin, as well as anthocyanins and phenolic acids. All of these compounds help protect your cells from inflammation, improve your brain function, and boost your immune and cardiovascular health.
DARK CHOCOLATE CAN ALSO GIVE YOU:
CARDIOVASCULAR SUPPORT. The antioxidants found in dark chocolate may help to lower bad cholesterol levels and prevent plaque on artery walls, while the flavanols in chocolate are good for lowering blood pressure and improving blood flow. Eating dark chocolate in moderation may lower your chances of a stroke or heart disease. It may also ease inflammation in the body.
MORE ENERGY. Theobromine, a compound in dark chocolate, has similar effects to caffeine for boosting energy and overall morale. It helps to enhance mood and may make you more alert.
POTENTIAL RISK OF CHOCOLATE
Chocolate is fairly high in calories, so it is good to enjoy it in moderation. Having about 1 ounce of dark chocolate 3 times a week is a good measurement.
Ingredients added to chocolate like marshmellows or caramel may taste delicious, however, they can take away some of the health benefits.
Coming to a close…
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