The chocolate, nutrition and pleasure

The chocolate, nutrition and pleasure
The chocolate is a food and a treat. Besides delighting to us with his flavor, it contributes great amount of nutrients, substances antioxidants and amines to us that improve our spirit.

1. Fat, carbohydrates and proteins
2. Vitamins and minerals
3. Healthful Rico and
4.  A power food

1. Fat, carbohydrates and proteins

The fruit of the cacao with its beans and the chocolate already made

The chocolate is a food and a treat. Besides delighting with his flavor and different textures to us it contributes great amount of nutrients, substances antioxidants and amines to us that improve our spirit.
The greasy matter of the cacao denominates cacao butter and constitutes 30% approximately.

She is in favor compound essentially of stearic acid (35%), a saturated fat that has the property of not elevating the cholesterol levels in blood.

The other fatty acids are the palmitic one (25%), the oleic one (30%) that are a monoinsaturate fatty acid and other fatty acids (5%).

It also owns carbohydrates (on 14%), percentage that increases when sugar is added to it.

It contains a smaller proportion of proteins (around the 7,5%), being rich in amino acids, like the triptofano, the fenilalanina and the tirosina, that are precursory of natural chemicals that exist in the organism (norepinefrina and dopamine).

Feniletilamina, a present substance also in the brain human, similar to the amphetamine contains in addition, whose production increases when one is enamored and produces antidepressing effects.

2. Vitamins and minerals

The chocolate contributes a considerable amount of Potassium, Phosphorus and Magnesium and a smaller amount of Calcium than increases considerablememte in the cacao with milk.

The chocolate also contributes vitamins like the B1, the folic acid, vitamin and, B2 B6 B3 vitamin E.

3. Healthful Rico and

The cacao is rich in fitoquímicos elements, between which they emphasize the Teobromina and the Polifenoles.

The Teobromina (40 mgs by each 100 gr.) is within the group of Xanthins like caffein and the theine, but its stimulating power is much smaller.

It also owns caffein but in a lowest percentage (1%).

The Polifenoles is substances present antioxidants not only in the cacao, but in other vegetables (apples, grape, tea…).

These antioxidants diminish the activity of the free radicals that contribute to avoid the cellular oxidation and prevent with the cardiovascular diseases and the cancer.

They have been related to the prevention of other chronic diseases and to the stimulation of the defenses of the organism.

Within polifenoles are the flavonoides that can reduce the risk of cardiovascular accidents and plaquetaria aggregation, responsible for the formation of trombos.

4.  A power food

The chocolate contributes 500 calories to us by each 100 gr. consumed.
Nevertheless the soluble cacao contributes to 350 lime percent gr., since for its elaboration the fat is eliminated.

This capacity energetics of the cacao causes that their consumption especially is indicated in situations that require of a power contribution concentrate, where much energy with little volume of food can be consumed.

Thus, it is a food adapted for the teas and breakfasts and the situations that require an extra power contribution at the moment, as the practice of sports.

This power value increases when to the cacao sugar is added to him, fruits droughts, honey, etc.