Dark chocolate has 7 benefits, but nutritionists reveal the only lightning point! Eating too much may cause 4 hazards

Chocolate is a good choice for gifts at the Valentine's Day, but many people think that eating the purest and bitterest dark chocolate will not make you fatter? Nutritionists remind that although dark chocolate has high nutritional ingredients, it contains high cocoa butter and has the highest heat. People who are afraid of being fat should eat it.

Dark chocolate is the most nutritious and has the highest heat

Common chocolate percentages represent the proportion of cocoa ingredients contained. The ingredients of cocoa include cocoa powder, cocoa butter, cocoa solids and non-fat cocoa solids, etc. Although cocoa butter is an oil, it contains antioxidants and ketones. Therefore, the higher the cocoa butter content, the more antioxidants the chocolate is. But 100% chocolate is not necessarily 100% cocoa butter.

Yang Zhuohua, a nutritionist at Ciqi Hospital in Taipei, analyzed the three most commonly sold types of chocolates: dark chocolate, white chocolate and milk chocolate. If we look at the same weight, the cocoa butter content of dark chocolate is higher and the hottest, but the nutrients are more than the other two. As for white chocolate and milk chocolate, due to additives, the heat content is lower, but it affects health.

Yang Zhuohua also reminds: Because chocolate contains a lot of phosphorus, people suffering from chronic kidney disease and dialysis should not be eaten to avoid causing burden on the kidneys. In addition, excessive consumption of fat and sugar will not only cause obesity and tooth decay, but will also increase the risk of cardiovascular disease and affect health. If you want to eat snacks or eat it with a heartbeat, you must control the portion size to reduce your burden.

reminds everyone that no matter which type of chocolate, the daily intake should be controlled between 100 and 200 calories. Eating too much will easily cause the benefits and the damage.

Eating chocolate overdose 4 Crisis

1. High heat is prone to fat.

2. Prone to tooth decay.

3. Eating too much increases the risk of cardiovascular disease.

4. People with chronic kidney disease and dialysis should not be eaten.

Dark chocolate has many benefits. Heart care, brain health, and beauty

Foreign media "Healthline" once reported that dark chocolate is rich in antioxidants and minerals. Eating it appropriately has 7 benefits for health.

Nutritionist Song Mingfeng also visited and pointed out that dark chocolate contains ketones, cocoa polyphenols, etc., and has stronger antioxidant functions than vitamins C and E. It not only protects the cardiovascular system, but also benefits brain health care. Alkanes also have antioxidant functions and help skin care and beauty. In addition, chocolate contains tryptophan, which is an important ingredient in the synthesis of serotonin, and serotonin is called "happy hormone", which is why many people feel happy after eating chocolate.

Dark Chocolate 7 benefits

1. High nutritional value: According to the Food and Drug Administration's Food Nutrition Ingredient Database, every 100 grams of dark chocolate containing 85% cocoa has 14.2 grams of dietary fiber, and minerals such as calcium, phosphorus, drill, oxidation, iron, etc.

2. Strong antioxidants: The types of ketones, cocoa polyphenols, etc., have stronger antioxidant functions than vitamins C and E.

3. It can protect cardiovascular, lower blood pressure, improve HDL and protect LDL from oxidation, and reduce the risk of heart disease.

4. Improve brain function: High content of yalanol can improve blood flow in the brain and thus improve brain function.

5. Prevent sun damage and help skin care and beauty.

6. Contains tryptic acid, which is an important ingredient in the body for the synthesis of serotonin. It will make people feel happy after taking it.

7. Chocolate contains minerals, which can relax muscles and improve pain discomfort.

Acquainted chocolate/ingredient content comparison

According to the regulations of the Food and Drug Administration, commercially available chocolates cannot be named "chocolate". In addition to the total cocoa solid content of "dark chocolate" must be above 35%, cocoa butter and non-fat cocoa solids must also account for 18% and 14% of chocolate respectively. The ingredients of dark chocolate, white chocolate and milk chocolate are as follows: