Chocolate is packed with important nutrients. But what are the differences between dark, milk and white?
The Easter holidays were the right occasion to get rid of the desire for chocolate, without too many feelings of guilt. Even those who are not greedy and no longer a child hardly give up the pleasure of breaking the traditional egg and enjoying flakes at will.
But what are the virtues of this food and how to consume it in the best way?
Chocolate is often demonized for its calorific value. Over 500 calories per 100g. However, there is scientific evidence on the beneficial effect of the cocoa, the raw material of chocolate.
It is important to distinguish the various types and to consider in particular the benefits of fondant or extra-dark. That is, the one that contains at least 45% cocoa to get up to 90%. This is called "black gold".
The darker it is, the greater the percentage of cocoa and the greater the presence of flavonoids. Dark chocolate contains a greater number of polyphenols, which give it that characteristic slightly bitter taste. Polyphenols are antioxidants and derive from the secondary metabolism of plants. In nature there are about 4 thousand which act against free radicals and prevent the oxidation of cells. Flavonoids represent the largest type.
Chocolate is a natural antidepressant
Chocolate also has a positive effect on blood pressure. It reduces inflammation and neurodegenerative processes. In addition, it increases the production of serotonin, the hormone produced by our brain, which induces what is generically defined as a good mood.
It therefore has a natural antidepressant effect. In addition, it contains 300 milligrams of magnesium per 100 grams which acts on the nervous system and reduces irritability.
The beneficial effects of chocolate, also excellent as a mid-morning snack, are therefore ensured in particular by dark or extra-dark chocolate. But you have to read the label and check that the percentage of cocoa is higher than 45%. And also pay attention to the addition of sugars that increase the calorific value and to milk.
Milk is usually preferred above all by children. It has no particular contraindications. Compared to dark chocolate, however, it has a reduced presence of flavonoids. Therefore a lower antioxidant power. 10 milligrams per 100 grams of milk chocolate against 50/60 milligrams for dark chocolate, zero for white chocolate. The latter is in fact free of cocoa because it is produced with cocoa butter, sugar and milk derivatives.
We therefore understand how important it is to accustom children from an early age to the slightly more bitter taste of dark chocolate.
Chocolate: a good friend of the heart
The flavonoids present in the cocoa plant, especially epicatechin, have a beneficial action on muscle fibers, including those of the heart. They allow the arteries and blood vessels to stay in shape. They therefore have a cardioprotective effect and allow the reduction of the onset of heart attacks and strokes.
http://www.megliosapere.info/2010/02/cioccolato-proprieta-benefici/
