Dark and milk chocolate for weight loss: calories, benefits and harm

Calories and nutritional value

Chocolate comes in several types depending on its composition. Calorie content and nutritional value of the product per 100 grams:

One bar of chocolate usually contains 100 g. If the product has a different weight, then you can determine the calorie content using an online calculator, after first weighing the sweetness. For example, Alenka chocolate is available in 15, 20, 60 and 200 g. The number of calories in the last bar is 1088.14 kcal, and the composition of proteins, fats and carbohydrates: 17.80/67.42/106.46 g.

Chocolate with fillers has a different number of calories and BJU composition:

Which one is the best and most delicious?

In different countries, the following brands are leaders in terms of taste and quality:

• in Russia – “Victory of Taste”, “Loyalty to Quality”, “Golden Mark”;
• in Switzerland - “Lindt”, “Toblerone”, “Chocolat Frey”, “Villars”, “Milka”;
• in Belarus - Kommunarka, Spartak;
• in Germany - “Ritter Sport”, “Stollwerck”, “Hussel”.

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Belgian chocolate is rightfully considered the standard, since in Belgium the attitude towards the production of this product is very serious, strict and at the same time creative. Therefore, both taste and quality are always at their best with Belgian brands - “Godiva”, “Neuhaus”, “Pierre Marcolini”, “Guvlian”, “Jean Galler”, etc.

Vitamins and nutrients

Chocolate contains the following complex of vitamins:

• a nicotinic acid;
• thiamine;
• riboflavin;
• tocopherol

The chemical composition of the chocolate product includes the most beneficial macro- and microelements for the body, such as:

• iron;
• calcium;
• phosphorus;
• magnesium;
• potassium;
• magnesium.

Dark chocolate is the healthiest. It consists of 60% cocoa mass (the rest is cocoa powder), cocoa butter and sugar. High-quality products should contain a high percentage of cocoa liquor. True bittersweet is rich in flavonoids. These substances prevent the formation of blood clots.

Useful components and their properties:

• tannins - prevention of plaque on teeth;
• fluoride - strengthens teeth;
• phosphorus - improves brain function;
• calcium - bone tissue formation;
• grated cocoa - production of endorphins.

Product history

As you know, chocolate was invented by the Aztecs, who considered it the drink of the gods. It did not contain sugar, but it did contain maize flour. In Europe, this drink was revered as a medicine that could improve the mood, invigorate, and also have a stimulating effect on a lady. Closer to the twentieth century, sugar began to be added to this product, and it spread widely throughout the world among all segments of the population.

The first to introduce such a delicacy to buyers were the Swiss, considered the kings of chocolate production. In 1930, this dessert was produced by Nestlé, then it appeared in the line of popular desserts from M&M's from the United States. Afterwards, it quickly spread throughout the world and many confectionery companies introduced this type of dessert to their customers. However, in Russia it was banned, since there were reasons to consider this product hazardous to health. To prevent this delicacy from harming your health, it is recommended to carefully read its composition on the packaging, and also take into account the price-quality ratio, since natural sugar and cocoa butter are not cheap products.

Sugar on wooden table. Selective focus

According to international requirements, certain proportions must be taken into account when producing white chocolate. The composition of the product must include:

• not less than 14% milk powder;
• from 20% cocoa butter;
• not less than 3.5% milk fat;
• no more than 55% sugar.

Only if this ratio is observed can you be confident in the quality and safety of the product. In addition to standard chocolate bars, confectioners began to actively use this dessert for decorating cakes and pastries, replacing even the beloved sugar icing with it.

The Aztecs served a miraculous drink with spices; chocolate with hot chili peppers was very common. Europeans drank the bitter drink as a medicine, and only after adding sugar they began to consider it a sweet dessert, which immediately captivated many. In the second half of the 19th century, solid chocolate appeared, which was done for the convenience of buyers. They constantly experimented with this delicacy and one day, when they decided not to put cocoa powder, but to add milk, they got white chocolate.

Benefits and harms of losing weight

To lose weight, you are allowed to eat only dark chocolate products containing a minimum amount of sugar and a high percentage of cocoa (from 70%).

There is a special chocolate diet, during which you need to eat no more than 100 g of the main component per day, while drinking a cup of coffee (without sugar). You should consult a nutritionist regarding the effectiveness of such nutrition.

Dietary chocolate bars with a calorie content of 420.25 kcal and BJU composition: 6.65/21.41/52.22 are sold. They contain a lot of fat, so it's worth buying a bar of dark chocolate.

Benefits of this product for weight loss:

• covers the feeling of hunger, creating a feeling of satiety;
• protects against stress and reduces the chance of overeating due to nervous tension;
• burns subcutaneous fat by accelerating metabolism;
• normalizes the amount of cholesterol (due to lipoprotein compounds in the composition).

Despite the benefits of the product, it can be harmful. When going on a chocolate diet, you need to know about its possible consequences:

• a large number of contraindications;
• high chance of failure;
• negative impact on the acidity of the stomach of a low-quality product.

When consuming more than 25 g of chocolate per day, you may gain extra pounds. It should be borne in mind that any mono-diet leads to a deficiency of vitamins and minerals.

Value: what is useful for the human body

Cocoa is the main component of bitter varieties of chocolate, and it contains not only macro-, microelements and vitamins, but also a number of active substances that have a beneficial effect on many body systems. But first things first.

For the brain and mood

Most people know that chocolate relieves stress. And the more cocoa in a product, the more pronounced its properties as an antidepressant are. Agree, many people even instinctively eat this product to lift their bad mood or dispel the blues.

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Chocolate blunts the body's response to stress signals from the brain. This suppresses the production of cortisol, the stress hormone. The product also stimulates the production of mood-elevating endorphins, which further counteracts the effects of cortisol.

Chocolate increases mental activity and performance due to the presence of flavonoids, which improve blood flow in the brain. Its regular use has a positive effect on attention, memory, thinking and other mental processes.

For the heart and blood vessels

Dark chocolate can help your heart. It contains a lot of potassium and little sodium, dietary fiber, and these are substances that are beneficial for the cardiovascular system. The product strengthens the walls of capillaries, veins and arteries. Theobromine, along with other antioxidants, lowers blood pressure due to its vasodilating effect. Elderly people and smokers should especially pay attention to this.

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Flavonoids accelerate blood circulation and slow down blood clotting, which reduces the risk of blood clots and stroke.

But you won’t be healthy with chocolate alone. To keep your heart strong, you need to play sports or at least move more, give up cigarettes and frequent drinking.

Beneficial properties for women and men

Thanks to its mild analgesic and nervous system-normalizing effect, the product helps reduce the unpleasant symptoms of PMS and menstruation. There are other properties that are valuable for women's health.

It also brings a lot of benefits to men. For example, it helps increase potency, improves heart function and has a positive effect on performance.

What are the benefits for the body when losing weight?

In addition to many valuable properties of the product, it is very useful for losing weight. Reduces hunger, improves mood, and the person following the diet is less nervous. But when losing weight, it is recommended to use chocolate 70-99% and in small quantities.

Is it good for diabetics

In moderation, chocolate reduces the likelihood of developing diabetes by 70-99%. Eat 2 cubes after breakfast or lunch 3-4 times a week.

Reference

The product increases sensitivity to insulin, reducing the body's need for sweets, and reduces blood pressure. It also helps you avoid overeating because it suppresses the feeling of hunger.

For diabetic patients, dark chocolates containing at least 70% cocoa are also beneficial. But in very limited quantities - no more than 4 cubes per week. In this case, it is better to give preference to sugar-free bars, ideally with 85-99% cocoa.

Against pain and inflammation

Cocoa antioxidants reduce the intensity of inflammatory processes. It has been scientifically proven that people who eat 20 g of 70-85% chocolate every 2-3 days have lower levels of C-reactive protein (a substance produced in the body during inflammation) than those who eat large quantities or don't eat at all.

In addition, moderate consumption of chocolate 70% or more helps relieve pain from leg cramps, osteoarthritis, body fatigue, headaches. This is because flavonoids stimulate blood flow. For the same reason, it is useful to eat 30 g before jogging, training, yoga, and if you have sore legs, then before a walk.

Application in cosmetology

Perhaps the most famous way to use this product in cosmetology is wraps. They even out the skin, make it soft, velvety, help in the complex treatment of cellulite, and slow down aging. Chocolate face masks rejuvenate and nourish.

One simple option is to melt the chocolate in a water bath or in the microwave, let it cool slightly and apply for 30-40 minutes. When wrapping, cling film is wrapped on top, and the product is applied to skin heated by massage or under a hot shower.

Other valuable properties

The product also has other valuable qualities:

• antioxidant - rejuvenates, slowing down oxidative processes and aging at the cellular level;
• antitumor - makes a small but proven contribution to the prevention of malignant tumors;
• anti-carious - prevents bacteria from attaching to tooth enamel and multiplying;
• anti-sclerotic - reduces cholesterol levels in the blood.

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Bitter chocolates, along with vanilla, bananas, sesame seeds, walnuts and ginseng, are on the list of natural aphrodisiacs. Such products enhance sexual desire and sensuality, and help to relax.

Black varieties also increase skin resistance to ultraviolet radiation and ease coughing. But all the properties discussed above take place only if the consumption norm is observed. If you don’t know how to eat a product, you are not far from obesity and other health problems.

Contraindications

Before deciding to go on a chocolate diet, you should consult your doctor. The use of a weight loss product is prohibited:

• people prone to allergies;
• persons with diabetes;
• patients with cholelithiasis, liver and pancreas pathologies.

Other contraindications to consuming chocolate products include the following diseases and conditions:

• avitaminosis;
• arterial hypertension;
• heart and vascular diseases;
• anemia;
• pregnancy;
• lactation period;
• diseases of the gastrointestinal tract;
• frequent constipation.