The Healthy Temple

Chocolate has a long history as a favored food of many cultures, including Aztec and Mayan. Today, chocolate is considered a luxury food that should be eaten sparingly as it can contribute to migraines, acne and obesity. New research, however, is disputing these common beliefs and suggests that eating chocolate in moderation may have its benefits. The investigation are now indicating that there are components in the cocoa beans used to make chocolate that are good for us and may help prevent heart disease, cancer and other degenerative illnesses. It is worth considering these investigations, as the findings are very interesting, but more evidence is needed.
Nutrients and other active components
The nutritional content of chocolate varies according to the recipe. Generally, chocolate contains:
Protein - needed for cell maintenance and repair.
Fats - varies, but generally about 30 percent fat, of which about 50 percent is saturated fat.
Vitamin E - a fat-soluble vitamin essential for cell membranes.
Calcium, phosphorus and magnesium - minerals essential for strong bones and teeth.
Iron - needed to form haemoglobin, the oxygen-carrying compound in blood.
Caffeine and theobromine - nervous system stimulants.
Copper - assists iron metabolism, formation of melanin (in hair and skin) and functioning of the central nervous system.
Sugars - varies, but often about 50 percent.
Antioxidant phytochemicals (such as flavonoids) - cocoa beans, a main ingredient of chocolate (more so in dark chocolate), contain more than 600 plant chemicals, including antioxidants, that may protect against heart disease and cancer.