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Health benefits of Chocolate

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Health benefits of Chocolate

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.

Dark chocolate is a form of chocolate which is made from cocoa butter instead of milk-based butter like milk chocolate, and contains a higher percentage of cocoa.

Dark chocolate is also called semisweet chocolate while extra dark chocolate is often considered the same as bittersweet, although the ratio of cocoa butter to solids may vary between the varieties

Nutritional values in 100 grams of Dark chocolate

  • Calories – 546
  • Total fat – 31 g, (Saturated fat 19 g, Polysaturated fat 1.1 g, Monosaturated fat 10 g, Trans fat 0.1g)
  • Cholesterol is about – 8 mg
  • Sodium – 24 mg
  • Potassium – 559 mg
  • Total carbohydrates : 61 g (In which dietary fibers are about 7 g and sugars are about 48g)
  • Caffeine – 43 mg
  • Vitamins and minerals in dark chocolate are vitamin A, Calcium, Vitamin B-12, Iron, Magnesium.

Health benefits by eating chocolate are 

  • Free radicals are unbalanced compounds created by cellular processes in the body, Antioxidants (flavonoids and polyphenols) rich dark chocolates are believed to neutralize free radicals and protect the body from their damage.
  • Chocolates are cancer fighting food as they are rich supply of flavonoids. Because it provides ‘strong antioxidant effects in combination with a pleasurable eating experience.’”
  • Dark chocolate helps in lower blood pressure and improve blood flow to the heart as well as the brain. Flavonols type of flavonoids  which can make blood platelets less sticky and able to clot, which reduces the risk of blood clots and stroke.
  • Dark chocolate’s cocoa polyphenols may be involved in cholesterol control. Three-week consumption of polyphenol-rich dark chocolate increased HDL (good) cholesterol.
  • Acute as well as chronic ingestion of flavanol-rich cocoa is associated with increased blood flow to cerebral gray matter and it has been suggested that cocoa flavanols might be beneficial in conditions with reduced cerebral blood flow, including dementia and stroke.
  • dark chocolate lower the blood pressure of the hypertensive diabetics

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