Chocolate and cocoa derivatives are rich in fats, carbohydrates and proteins, nutrients that provide energy to the body.
Fats - They come from the cocoa butter, which contains a large proportion of stearic acid, a saturated fatty acid that, unlike other fatty acids, does not increase the level of cholesterol in the blood.
Carbohydrates - Chocolate and other cocoa derivatives are very useful foods in situations that require an extra energy supply, for example in sports or physical effort. intense.
Cocoa as raw material contains vitamins such as thiamine (B1) and folic acid, essential nutrients for the body, as they are regulators of metabolism. Cocoa is rich in phytochemical elements, among which are:
- Theobromine. Even though it is from the same family as caffeine, it has an insignificant stimulating power.
- Polyphenols They are compounds that help prevent cholesterol oxidation and have been related to the prevention of cardiovascular disorders and the stimulation of the body's defenses.
Chocolate and cocoa derivatives are rich in mineral elements such as potassium, phosphorous and magnesium. If the chocolate is with milk, or the cocoa dissolves in the milk, the calcium contribution increases remarkably.
Chocolates and cocoa solubles are foods that are preferably adapted to breakfasts and snacks, and in cases where an extra energy contribution is necessary, for example in sports or other intense physical activities.
Nutrition experts consider that the consumption of cocoa in its various varieties is recommended, within a balanced diet and in moderate amounts, for all ages.
A chocolate curiosity regarding preferences He stresses that a chocolate with a blue wrap cannot be sold in Shanghai or Hong Kong because the Chinese associate the color blue with death. For their part, neither the Germans nor the Swiss like girls to appear in chocolate wrappers, and they prefer a realistic reproduction of the contents of the boxes.