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In recent times

In recent times, many research activities and studies have been done on the nutritional and health benefits of chocolate. There are three main chocolate categories, dark, milk and white chocolates. Each category may have different amount of cocoa solids, milk fat and cocoa butter and therefore, different proportions of carbohydrate, fat and protein content (Afoakwa, 2010). The nutritional and health aspect of chocolate depends on the chocolate type, the quality and the quantity of chocolate consumed by consumers (Moramarco and Nemi, 2016). The level of cocoa solids, milk, the amount of sugar and other ingredients (such as nuts) in chocolate contribute to nutritional value of the final product (Lambert, 2009).
Chocolate products contain macronutrients such as fat, protein and carbohydrates and also considerable amounts of micronutrients such as minerals, vitamins and antioxidants (Moramarco and Nemi, 2016; Lambert, 2009). According to Beckett (2009), a 100 g bar of plain chocolate has ability to provide 24% of the copper needed in a healthy diet. Both milk and white chocolates are the relatively good source of calcium.