Dark Chocolate Experiment

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Dark chocolate is very nutritious

If you buy a good quality dark chocolate with a high cocoa content, then it is actually quite nutritious.

It contains a decent amount of soluble fiber and rich in minerals.

Tabla dark chocolate of 100 grams with 70-85% cocoa contains (1):

11 grams of fiber.
67% of PDD (PDD- recommended daily dose) of iron.
58% PDD magnesium.
PDD 89% copper.
PDD 98% manganese.
It also contains a lot of potassium, phosphorus, zinc and selenium.

One hundred grams, of course, quite a large amount and not the amount you should consume on a daily basis. All these ingredients come with 600 calories and a moderate amount of sugar.

For this reason, dark chocolate is best consumed in moderation.

Profile of fatty acids of cocoa
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However, I think it is worth noting that the raw, unprocessed cocoa beans among the largest listed food tested.

Dark chocolate is rich in organic compounds that are biologically active and function as antioxidants. It among others include polyphenols, flavanols, and catechins.

One study found that cocoa and dark chocolate contain more antioxidant activity, polyphenols, and flavanols than other fruits tested, which included blueberries and acai berries.

Dark chocolate can improve blood flow and lower blood pressure

Flavanols in dark chocolate can stimulate the endothelium, the inner layer of arteries to produce a gas called nitric oxide (NO).

One of the functions of NO is that sends signals to the arteries to relax, which reduces the resistance to blood flow and thus lowers blood pressure.

There are many controlled studies showing that cocoa and dark chocolate can improve blood flow and lower blood pressure, but the effects are generally mild.

However, there is also a study with subjects with high blood pressure that has not shown any results, so take this all with a grain of
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In the long run, this can cause a lot less cholesterol placed in the arteries and should see a reduced risk of heart disease in the long term

It turns out that we have several long-term observational studies that show a pretty dramatic improvement.

The study, which included 470 older men, found that cocoa reduces the risk of cardiovascular death by a whopping 50% over a period of 15 years.

Other research has shown that eating chocolate two or more times a week reduced the risk of calcified plaque in the arteries by 32%. Less frequent consumption of chocolate had no effect.

Other research has however shown that the consumption of chocolate more than five times a week reduced the risk of cardiovascular disease by 57% (18).

These three studies are certainly called observation research can not prove that chocolate is the one who caused the reduction in risk.

However, bearing in mind that we have a biological mechanism (lower blood pressure and oxidized LDL), I find it unacceptable that regular consumption of dark chocolate can actually reduce the risk of heart disease.

Dark chocolate can protect your skin from the

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