The more cocoa and less sugar dark chocolate has, the more bitter it will taste and a small amount is considered a healthful snack. Dark chocolate product with a higher percentage of cocoa may have a larger amount of the nutrients that deliver its benefits.
These beneficial compounds can include:
*Flavanols
*Polyphenols
*Theobromine
Dark chocolate contains a decent amount of soluble fiber and is loaded with minerals. Nutrients in dark chocolate include 46% carbohydrates, 43% fats, 8% protein, and 1% water.
A 100-gram bar of dark chocolate with 70–85% cocoa contains:
*11 grams of fiber
*66% of the DV for iron
*57% of the DV for magnesium
*196% of the DV for copper
*85% of the DV for manganese
Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure.
Beneficial effects of dark chocolate on blood pressure might be more significant in older people and those with a higher risk of cardiovascular disease, as opposed to younger, healthy individuals.
Consuming dark chocolate with high percentages of cacao, such as 70 percent, may benefit your brain. Eating 48 grams (g) — a little more than 1.5 oz — of 70 percent cacao organic chocolate increased neuroplasticity, the brain’s ability to form new synaptic connections, which could have positive effects on memory, cognition, and mood.
Dark chocolates are classified as bittersweet, semi-sweet, and sweet dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30 percent for sweet dark chocolate to 80 percent (or higher) for extremely dark, bitter bars.
It can be chopped, ground, shaved, or melted and is preferred for ganache, glazes, mousse, and pudding.
What is dark chocolate?
