Cocoa for chocolate goes through a long process: first it is allowed to ferment and dry the cocoa seed. The next step is toasting, then peel and make the grains very small. Of these seeds are obtained two products, one is the cocoa paste, which is then used to make the chocolate and the other the cocoa powder. The cocoa paste we mentioned above to make the chocolate that we like so much, is added sugar, fat and milk. The most used fat is cocoa butter, although sometimes it is spreading the habit of using some vegetable oil.
From a nutritional point of view, both cocoa powder and chocolate are very energetic foods. Cocoa powder is rich in carbohydrates and fats, so it contains 340 kcal per 100 grams. Chocolate contains 570 kcal per 100 grams, mainly due to the increase in the amount of fat due to the ingredients. Among us we distinguish two types of chocolate, black chocolate and milk chocolate. The differences are also remarkable. In black chocolate fats represent 53% and carbohydrates 38%, in chocolate with milk 31% and carbohydrates 53%. All carbohydrates present in chocolate are sucrose or, in other words, white sugar, which causes cavities. Chocolate has little mineral salt and vitamin, mainly potassium, phosphorus and magnesium.
Chocolate is a stimulating food because it contains teobromine and phenyletilamine. The body also produces phenyletilamine in emotional situations.
Chocolate products are prohibited for people with liver and kidney problems, in addition to causing or increasing constipation. Some people may have headache because of their special sensitivity to tyramine and phenyletilamine.
Because chocolate is a very energetic meal, it is recommended to consume with care when no special physical exercise is performed. The tips are more flexible in the case of children and young people in mountain and aging season. The first ones can take it, but always alternating with nuts, and children and young people two or three times a week at snack and four or six squares each time.
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