Bitter chocolate (black) use, harm and calorie

The article talks about Gorky (black) chocolate – what properties it has, why he made us happy, what is different from milk, helps to avoid aging and who cannot?

Chocolate is created from the beans of the cacao tree from tropical areas. The birthplace of chocolate – South America, and the first tile appeared in the 19th century, made by Joseph fry. The first bar of milk chocolate

appeared in 1876: it was made by the Swiss Daniel Peter from dry milk. The main difference Gorky (black) from other species is the lack of milk and a large content of chocolate liquor and cocoa butter.

Composition: vitamins and minerals

Bitter chocolate (or black) is 72% natural cocoa and the more it will be, the more useful it will be chocolate.

This product contains large amounts of cocoa butter and cocoa mass, vanillin and lecithin. It contains Riboflavin, thiamin, vitamins PP, E, calcium, magnesium, sodium, iron, potassium and phosphorus.

Calorie bitter chocolate (black) to 100 g of the product is 539 kcal:

Proteins ― 6,2

Fats ― 35,4 g

Carbohydrates ― 48.2 g

Water ― 0.8 g

The benefits of dark chocolate

Dark chocolate anti-aging: it contains large amounts of cocoa beans, making it the champion in terms of antioxidant content. Antioxidants in it even more than red wine or green tea, they neutralize free radicals and thereby ensures normal heart and no premature aging of body cells.

Dark chocolate helps improve body tone. The alkaloids caffeine and theobromine have a stimulating effect, so if no good mood, eat dark chocolate and have it appear.

Eating a little of this product can improve their performance and endurance. Thanks to the content of polyphenols this product is very useful for the cardiovascular system. A moderate amount of chocolate improves the circulatory system and prevents the formation of blood clots.

Dark chocolate is able to burn fat. It is proven that eating chocolate in reasonable amounts, it is possible to reduce the weight, as carbohydrates chocolates are broken down in the body very quickly and just as quickly spent.

Video about useful properties of chocolate

Harm and contraindications

The use of any chocolate will harm people with disorders of metabolic processes, however this mainly applies to milk and white chocolate, not bitter (black).

It can also cause harm if was made from poor quality raw materials. The fact is that cocoa powder low quality can give the final product not bitter, and sour taste, thus affect the acidity of the stomach and cause gastritis and other diseases of the gastrointestinal tract. So choose higher quality chocolate, but don’t skimp on buying it.

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