Dark chocolate (also known as black chocolate, plain chocolate, or sour chocolate) is a form of chocolate containing a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no sugar. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. A global increase in demand for dark chocolate occurred in the early 21st century.
Although dark chocolate has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate, high-quality evidence for significant health benefits, such as on blood pressure, has not been shown.[needs update]
As of 2018, high-quality clinical trials have not been conducted to evaluate the effects of cocoa compounds on physiological outcomes, such as blood pressure for which only small (1-2 mmHg) changes resulted from short-term consumption of chocolate up to 105 grams and 670 milligrams of flavonols per day. In dark chocolate, flavanols include monomers, epicatechins, and catechins.
Dark chocolate is 1% water, 46% carbohydrates, 43% fat, and 8% protein (table). In a 100 grams (3.5 oz) reference amount, dark chocolate supplies several dietary minerals in significant content, such as iron at 92% of the Daily Value (DV) and vitamin B6 at 29% DV (table). Dark chocolate contains 70-85% cocoa solids (nutrition table).
|Nutritional value per 100 g (3.5 oz)|
|Energy||2,708.42 kJ (647.33 kcal)|
|Dietary fiber||10.9 g|
|Vitamin A equiv.|
|Vitamin A||39 IU|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
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- Fleming, Nic (25 March 2018). "The dark truth about chocolate". The Guardian. Retrieved 23 October 2018.
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