People who enjoy chocolate and candies rarely consider the food value of the confectionery.  Rather we eat it because we enjoy it.

Because chocolate is so enticing, there is the temptation to over do it, and chocolate receives much adverse publicity.  The fact is, many foods can cause Obesity.

Obesity occurs when more nutrients are absorbed into the body than is required.  So if you are watching your waistline, it's not to be instantly assumed that you must forego your favorite desserts, simply enjoy them in moderation.

The calorie is the unit of measure used to express the energy produced when a food is absorbed.  Caloric requirements differ greatly between individuals; having much to do with age, sex and the amount of exercise taken.  
 

Calories in chocolate per 100 g:

Milk chocolate:  588
Dark Chocolate:  544
Cocoa powder:  452
Cocoa:  417
Toffee:  399
Hard candies:  327
 
 

Proteins are generally regarded as the most important factor in determining the "worth" of food.  They provide materials for growth, replacement of body tissue, and muscle.

Milk, in the form of milk solids in milk chocolate, caramels and fudge is the most valuable source of protein in confectionery.

Protein in chocolate per 100 g:

Milk chocolate:  8.7
Dark chocolate:  5.6
Cocoa powder:  20.4
Cocoa:  20.4
Toffee:  0.2
 
 
 
 

Carbohydrates generally provide the body with it's main source of energy.  They consist of sugars, starches (the natural starch of cocoa for example) and various cellulose.  In most confectionery, and chocolate products, sugars are the main ingredient.

Carbohydrates in chocolate per 100 g:

Milk chocolate:  54.5
Dark chocolate:  52.5
Cocoa powder:  35.0
Cocoa:  34.9
Toffee:  90.8
Hard candies:  87.3
 
 
 
 

Fat is the energy reserve of a healthy individual, and all bodies need it to maintain proper health.

Many people associate fats in food with obesity, and therefore attempt to steer clear of it.  This is not only unnecessary, it can actually be harmful to allow your body fat to drop too low.

Again, moderation is the key when enjoying confectionery if you are monitoring your daily fat intake.

In chocolate, fat comes from the natural cocoa butter of the bean, the milk fat in milk chocolate and caramels, and vegetable fats in centers and fillings, such as nuts.

Fat in chocolate per 100 g:

Milk chocolate:  37.6
Dark chocolate:  35.2
Cocoa powder:  25.6
Cocoa:  21.8
Toffee:  6.2
 
 
 

Caffeine is an alkaloid found in coffee, tea, cacao and a few other plants.  

The mildly stimulating alkaloid found in the cacao bean is theobromine.  The amount of caffeine in chocolate is negligible.  However, if you have profound reactions to caffeine in coffee or tea, you may want to limit your intake.
 

All Things Chocolate

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