Health Benefits

Chocolate’s health benefits: Some Reasons Why you Must Eat Chocolates

  1. Chocolate reduces blood pressure. The flavonoids found in cocoa help in the control of the arterial tension, by increasing the amount of nitric oxide in the blood. Studies showed that dark chocolate is as effective as the antihypertensive drugs are and can lower one’s blood pressure by 10%.
  2. It improves blood circulation for two to three hours after you eaten chocolate. The chemicals found in chocolate are referred to as flavonoids. Flavonoids have been determined by scientists to have the effect of lowering LDL cholesterol and prevent coronary heart diseases.
  3. Chocolate increases the quantity of sugar in your blood, due to the above-mentioned flavonoids. Chocolate helps the process of sugar metabolism, and dark chocolate helps reduce the risk of developing diabetes.
  4. The flavonoids found in chocolates are a natural substance that prevents diarrhea.
  5. Chocolate contains various antioxidants, which is much more than those found in fruits, vegetables, tea and wine.
  6. Theobromine and methylxanthines found in chocolates can prevent depression. Chocolate gets into a good mood and they are recognized as antidepressants. Chocolate gets into a good mood. Chocolate contains serotonin, the "happiness" hormone, which stimulates the release of endorphins. Thus, chocolates act as antidepressant drugs which increase the brain's serotonin levels, since low levels of serotonin induce depression.
  7. The bitterest chemical found in chocolate, theobromine, an alkaloid similar to caffeine, was found to fight off tooth decay, being more efficient than the fluoride in strengthening the crystalline structure of teeth against erosion by acid-producing bacteria (linked to tooth decay).

Chocolate Nutrition Facts

100 g / unit Chocolates Green Tea Red Wine Fruits and Vegetables Milk
Flavonoids 15g (3 times greater than red wine)        
Protein 7.5 g       > 7.5g
Calcium, Magnesium 9g       > 9%
Vitamin B2 2 g       > 2g
Polyphenolic 12 g(4 times greater than greentea) 3g     > 2g
Catechin 12 g (2 times more than red wine, 3 times more than green tea) 4g 6 g   > 2g