This is not news to me as I eat little meat and my diet is mostly vegetarian and chocolate has always been part of my balanced diet and as long as it's eaten in moderation, you wont gain weight.
We all know how chocolate lifts our spirits and makes us feel better, especially when we feel low and depressed, the information below will explain why 'CHOCOLATE IS GOOD FOR YOU'
According to the website, Nutritiondata.com, a one ounce serving of dark chocolate contains 19 percent of the US RDA for iron. Yet an ounce of beef sirloin only contains 3 percent.
Is dark chocolate really that high in iron? Why hasn’t anyone told me this?
Data from USDA National Nutrient Database for Standard Reference shows: Chocolate, dark, 70-85 percent cacao solids, value per 100 grams is 11.90 milligrams of iron. Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0″ fat, all grades, cooked, roasted, value per 100 grams is 1.66 milligrams of iron. Beef, ground, 70 percent lean meat / 30 percent fat, crumbles, cooked, pan-browned, value per 100 grams is 2.48 milligrams of iron. So these two information sources state that dark chocolate does contain more iron than some cuts of beef, and not just a little more. (I’m currently holding a dark chocolate bar and the wrapper says 100 grams is 3.5 ounces).
We all know how chocolate lifts our spirits and makes us feel better, especially when we feel low and depressed, the information below will explain why 'CHOCOLATE IS GOOD FOR YOU'
Nutrition Facts for Cocoa and Chocolate
There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large
amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood's
ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated
cocoa will be the most beneficial. According to an Italian study,
a small square (20 g) of dark (bittersweet) chocolate every three days
is the ideal dose for cardiovascular benefits. Eating more does not
provide additional benefits.
The nutrition values presented below are based on review of a
selection of brands. Variations outside the given ranges can be
expected.
Numbers are % by weight, not % of daily value.
Information from: http://www.cacaoweb.net/nutrition.html
Fat
Cocoa beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids (palmitic
and stearic acids) and one mono-unsaturated acid (oleic acid). Cocoa butter and chocolate do not raise blood cholesterol.
However, when consuming milk chocolate or lower grade chocolate where a part of the total fat content comes
from milk fat or various other types of fat, the cholesterol level might be adversely affected.
Sugar
The cacao bean contains quite a lot of carbohydrates, but most of it is starch, soluble dietary fibers, and insoluble
dietary fibers. A very small proportion is simple sugars. Sugar is added during the manufacture of chocolate.
Antioxidants
Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties which are
health beneficial. These compounds are called flavonoids and include catechins, epicatechins, and procyandins. The antioxidant
flavinoids are found in the nonfat portions of the cocoa bean. The flavinoids also reduce the blood's ability to clot and thus
reduces the risk of stroke and heart attacks.
Theobromine
Theobromine is a very mild stimulant with a mild diuretic action (increases the production of urine).
Theobromine can be toxic to animals like dogs, cats, parrots and horses.
Caffeine
Cocoa beans contains a very low amount of caffeine, much less than found in coffee, tea and cola drinks.
Phenylethylamine
Phenylethylamine is a slight antidepressant and stimulant similar to the body's own dopamine and adrenaline.
Serotonine
Cocoa and chocolate can increase the level of serotonine in the brain. Serotonine levels are often decreased
in people with depression and in those experiencing PMS symptoms.
Essential minerals
Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese.According to the website, Nutritiondata.com, a one ounce serving of dark chocolate contains 19 percent of the US RDA for iron. Yet an ounce of beef sirloin only contains 3 percent.
Is dark chocolate really that high in iron? Why hasn’t anyone told me this?
Data from USDA National Nutrient Database for Standard Reference shows: Chocolate, dark, 70-85 percent cacao solids, value per 100 grams is 11.90 milligrams of iron. Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0″ fat, all grades, cooked, roasted, value per 100 grams is 1.66 milligrams of iron. Beef, ground, 70 percent lean meat / 30 percent fat, crumbles, cooked, pan-browned, value per 100 grams is 2.48 milligrams of iron. So these two information sources state that dark chocolate does contain more iron than some cuts of beef, and not just a little more. (I’m currently holding a dark chocolate bar and the wrapper says 100 grams is 3.5 ounces).
Vitamins
A, B1, B2, B3, C, E and pantothenic acid.
Is chocolate fattening?
Yes, chocolate is fattening. Even dark chocolate contains a lot of calories because of the large content of
fat and sugar. The sugar content in chocolate is worse than the fat content regarding negative effects on health.
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