Nutrition Facts for Cocoa and Chocolate
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 heart 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.
|
Ingredient |
Cocoa - low fat |
Cocoa - high fat |
Unsweetened chocolate |
Bittersweet chocolate |
Semisweet chocolate and baking 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 200 |
ca 300 |
470-500 |
500-550 |
450-550 |
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