The historical birthplace of chocolate is Central and South America of those times when Indian tribes still lived there.
They invented a drink made from cocoa powder, chili pepper and water, drinking of which was erected into a cult.
After the conquest of America, this delicacy became known to the Europeans, who appreciated it.
However, at first, the ingredients for making cocoa were of such high value that only well-off people could afford it.
In the XIX century, confectioners came up with a recipe for solid chocolate, which is popular in modern times.
Chocolate is a confectionery product, the basis of which is cocoa butter.
It is this that gives the treat the characteristic taste and aroma of this product.
The health benefits of this product are great:
According to scientists, the use of one tile per week contributes to the rejuvenation of the body and the extension of life for about a year. And all because it contains antioxidants that protect the cells of the body from free radicals and prevent the development of diseases of the heart and blood vessels;
If you use this product regularly, you can avoid the risk of blood clots, because the flavonoids contained in it do not allow platelets to stick together and clog up the vessels;
Due to the content of phenols, chocolate removes bad cholesterol from the body and prevents the narrowing of blood vessels. Moreover, the darker the product grade, the more these substances are in it;
Phosphorus and magnesium, which is rich in sweet tile, are responsible for the regulation of cellular metabolism, strengthening the immune system, eliminate depression, improve brain function, help improve memory, improve mood. So, according to Italian scientists, people who use a lot of such a product are much less likely to experience dementia in old age;
Tyanins included in the delicacy prevent the formation of plaque on the teeth, and phosphates and fluoride help strengthen the teeth. From this it follows that chocolate cannot become the cause of tooth decay, which he is often blamed for;
According to scientists, about 30 grams of this delicacy can be eaten per day, that is, about a third of the tile.
This applies mainly to bitter chocolate.
As for porous and milk chocolate, due to the large amount of sugar contained in them, the daily rate of their consumption should not exceed 25 grams.
Bitter variety is considered the most useful.
It contains the maximum amount of grated cocoa, but sugar — very little, which explains its special taste.
It should be noted that the product, which contains about 40% of cocoa butter, is called black, and the capacity of 70% of this substance is characterized by bitter chocolate.
The beneficial properties of dark chocolate are as follows:
The high content of takoferon promotes the emergence of a feeling of joy, improve blood circulation, eliminate fatigue during physical and mental stress;
It is bitter chocolate that is most conducive to the prevention of cardiovascular diseases and the formation of blood clots;
This dark chocolate contains stearic acid, cleaning vessels;
As for its composition, it includes:
- Cocoa beans;
- Skimmed milk powder;
- Glucose syrup;
- Ethyl alcohol syrup;
- Invert sugar;
- Citric acid and others.
As for how to choose dark chocolate, then there are certain standards:
- The content of grated cocoa should be around 60 — 70%. Moreover, the presence of cocoa powder in the composition indicates a fake, because such a powder is made from low-quality products;
The composition should be exactly cocoa butter, not vegetable, so carefully read the label. In this bitter chocolate, there should be only four ingredients: cocoa butter, grated cocoa, sugar and lecithin;
The tile surface should be shiny, smooth and uniform, without whitish patches on it. Soy chocolate, by contrast, has a shiny surface;
This product seems to melt in the mouth and has a bitter taste with a slightly noticeable salty shade. The sour taste is a sign of a poor quality product;
The filling of bitter chocolate can only serve nuts, but not sweet ingredients;
The content of preservatives in it should not exceed 5% of the total composition of the product. Their names should be indicated on the label. If instead there is only the word «supplements», then we can talk about the presence of a fake in front of you;
Bitter chocolate is broken with a dry crack, dullness should be noticeable at the fracture, and the soybean analogue is less hard, but not fragile;
Here you can include hot chocolate, whose benefits and harms are determined only by what is included in it, that is, by ingredients.
Like any other product, bitter dark chocolate has not only positive sides, but sometimes brings harm:
Since it contains a lot of cocoa butter, its caloric content is quite high — about 539 kilocalories per 100 grams of product. Therefore, you should not get involved in its use in large quantities, especially for people who are overweight;
Milk chocolate is a product with a high content of cream or milk, as well as sugar and vanilla.
The cocoa content in it should be 35 — 50%.
Sugar in such a product is about 55%, soy lecithin is also often used in its preparation, which increases the shelf life of the product.
As for the benefits of such chocolate, due to the content of theobromine, it promotes brain activity, improves memory, has a beneficial effect on the heart.
Caloric content of the product due to the high sugar content is about 554 kcal per 100 g.
Contraindications to the use of milk chocolate:
- Intolerance to any components of the product;
White chocolate consists of sugar, cocoa butter and milk (or cream).
It does not contain grated cocoa, due to which the product is not colored brown.
A good white chocolate should have no more than 55% sugar, at least 20% cocoa butter, more than 14% milk powder and no less than 3.5% milk fat.
What it should not contain is vegetable fats.
Since cocoa liquor, which gives this product its beneficial properties, is not found in the white variety of this product, its benefits are very small.
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It is mainly used as a dessert.
But still, due to the content of cocoa butter in white chocolate, it can serve as a source of vitamin E, as well as stearic, arachidic, oleic and linoleic acids.
It is successfully used in the field of cosmetology.
Tannins, methylxanine and caffeine — these substances that are part of the chemical composition of the product, promote the healing of skin damage, have a tonic effect.
White chocolate creates face masks that help with skin rashes, stretch marks, small scars, acne, and also to remove marks from furunculosis.
In addition, these masks are an excellent prevention against the appearance of early wrinkles on the face, and in the cold season — help protect the skin from frostbite and obvetrivaniya.
The harm of white chocolate is in its high calorie content (about 550 kcal), which can upset the metabolism, cause allergies, promote obesity and even addiction to this product.
Therefore, its use must comply with the measure.
Summarizing, we can say that the health benefits of chocolate are indisputable, and its harm is mainly associated with exceeding the rate of consumption of this product and with the use of low-quality product made from cheaper and sometimes harmful to health products.
Therefore, when choosing this delicacy, you must necessarily rely on world-wide quality standards, not saving on your health.
After all, it is much more expensive, and restoring it is much more difficult than maintaining it in good condition.
In this video clip, you will be told about the types of chocolate, its benefits and harm. Eat right!