The pleasure that gives sweet tooth chocolate, the benefits and harms of which will be discussed in this article, is difficult to compare with anything.
He is praised by many commercials.
Chocolate (the benefits and harms of this delicacy are individual in each case) is used as a component in the recipes of many desserts. Sometimes, only for decoration or to give a flavoring shade. But some desserts (especially baked goods) put up to a third of the total volume of this gourmet cocoa bean product.
Real chocolate: benefits and harms
What should be the composition of high-quality chocolate that you bought to pamper yourself? To begin with, we note that it should not melt at room temperature. This is an indicator that only high-quality fats are part of the tile.
Or rather, cocoa butter. It is a natural vegetable fat. In
dark chocolate (the benefits and harms of which will be discussed below) no more fat is added. But in the dairy put some powdered milk. In the composition of cheap tiles you can find hydrogenated vegetable fat. We do not advise you to buy such goodies, as it is unhealthy. A key aspect of the usefulness of chocolate is the consumption of the antioxidants it contains. In one half of the standard tile there are more than in several bottles of wine and four packs of orange juice.
The essential oils contained in
cocoa beans have an anti-sclerotic effect on the walls of blood vessels, helping to clear them of deposits of cholesterol and other harmful substances. If you like bitter dark chocolate (the benefits and harms of which have been analyzed in detail by modern scientists), then your choice can be called as healthy as possible. It has a high content of beneficial phenols that help prevent aging. And milk and sugar are almost absent and will not harm your figure, as well as the normal activity of the pancreas. But you still need to note the high content of fats, albeit natural, which is characteristic of any chocolate. Their amount is up to 35 g for every 100 g of product. This is more than in many other desserts. And, if you want to limit lipids in your diet, consider this when consuming chocolate. It also contains theobromine, which helps the body (especially the female) synthesize endorphins. And magnesium, responsible for a good mood and the normal course of processes of nervous excitement.
Choosing the best chocolate
The benefit and harm of the tile that you acquired in order to please yourself with a dessert depends on the content of cocoa in it. The opinions of nutritionists differ a bit here. Some of them claim that chocolate with fifty percent cocoa content can be considered suitable for dietary nutrition. But most agree that it should be higher - at least 78%. Only then can we expect a powerful anti-aging and mood-correcting effect. Nutritionists are unanimously advised to refuse milk chocolate. High-quality cocoa beans are grown in Central America and Indonesia. When buying chocolate, pay attention to the manufacturer.