There have been numerous studies connecting cocoa and dim
chocolate with medical advantages. Cocoa and chocolate contain a lot of cancer
prevention agents (flavinoids). Cocoa and dull chocolate may hold hypertension
down and decrease the blood's capacity to clump, in this way the danger of
stroke and heart assaults might be diminished. The darker chocolate with the
most focused cocoa will be the most useful. As indicated by an Italian study, a
little square (20 g) of dull (clashing) chocolate at regular intervals is the perfect
dosage for cardiovascular advantages. Eating more does not give extra
advantages.
The nourishment values exhibited beneath depend on survey of
a determination of brands. Varieties outside the given reaches can be normal.
Numbers are % by weight, not % of day by day esteem.
Ingredient Cocoa - low fat
(European type) Cocoa -
high fat
(Breakfast
cocoa) Unsweetened chocolate Bittersweet chocolate Semi sweet chocolate preparing chocolate
Fat 10-15% 20-25% 45-55% 33-45% 20-35%
Carbohydrates 45-60% 45-60% 30-35% 20-50% 50-70%
Sugars 0-2% 0-2% 0-2% 13-45% 45-65%
Dietary
fibers 20-35% 30-35% 15-20% 5-8% 3-8%
Protein 17-22% 15-20% 10-15% 5-10% 3-8%
Calories per
oz ca 60 ca 90
140-150 150-160 130-160
Calories per 100 g ca 200ca 300 470-500 500-550 450-550
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