Cocoa beans contain approximately 50% fat, and one ounce (28.3 grams) of chocolate contains approximately 150 calories and 8.5 grams of fat. While the calorie and fat gram count could produce a weight gain, the fats in chocolate won’t raise cholesterol levels. The cocoa butter in chocolate contains oleic acid, which is a monounsaturated fat. That means that it is low in saturated fat, which is connected to cholesterol levels. Chocolate also contains forms of saturated fat known as stearic and palmitic acids. Saturated fats are connected to increases in LDL (Low-Density Lipo-protein). Also known as bad cholesterol, increased LDL cholesterol can clog arteries, raising the risk for heart disease. Palmitic acid, which affects cholesterol levels, forms one-third of the fat calories in chocolate. The stearic acid appeared to have no effect on cholesterol levels.
Chocolate also contains caffeine and theobromine, a chemical similar to caffeine. There’s also some phenyl-ethylamine, a chemical that creates the sensation people feel when they’re in love.
Cacao beans also contain flavanoids, a broad category of plant products that act as antioxidants Flavanoids relax blood vessels, allowing blood to circulate. Antioxidants are thought to be effective in helping to prevent cancer, heart disease, and strokes. Sources of flavonoids include citrus fruits, onions, green tea, red wine, and dark chocolate with a cocoa content of 70% or higher. Chocolate belongs to a subgroup of flavonoids called flavonols.
The presence of plant chemicals like flavonoids is related the color of the chocolate. There are more flavonoids in darker chocolate than there are in milk chocolate. Dark chocolate is also known as semisweet or bittersweet chocolate because it contains little or no sugar. It is frequently identified by the percentage of cocoa. The cocoa content in dark chocolate ranges from 30% for sweet dark chocolate to 70% or sometimes above 80%. A higher percentage indicates there is more of a bitter after-taste.
Milk chocolate contains fewer flavonoids than dark chocolate and tastes sweeter. American chocolate contains milk; European varieties often contain condensed milk.
White chocolate lacks flavanoids because there are no cocoa solids in it. It is considered a chocolate because cocoa butter is usually an ingredient. Some white chocolate is made with vegetable fats.
