is a product made of the cocoa tree grains grown in tropical areas. Birthplace of chocolate is South America, and the first chocolate tile, produced by Joseph Fry, has appeared in the 19th century. The first milk chocolate bar appeared in 1876: it has made of milk powder by the Swiss Daniel Peter. The main difference between the black (bitter) chocolate from the other types is the lack of milk and a high content of chocolate liquor and cocoa butter.
Dark (or black) chocolate consists for 72% of the natural cocoa and the more it will have, the more health-giving it will be.
To write an interesting and useful research paper on dark chocolate the writers have to know that this product contains a large amount of cocoa butter and grated cocoa, vanillin and lecithin. It also includes riboflavin, thiamine, vitamin PP, E, calcium, magnesium, sodium, iron, potassium and phosphorus.
100 g of dark chocolate contains 539 kcal as well as:
- Protein – 6.2 g
- Fat – 35.4 g
- Carbohydrates – 48.2 g
- Water – 0.8 g
Dark chocolate is effective against aging: it contains a large amount of cocoa beans, which makes him a champion on the content of antioxidants. Antioxidants in it even more effective than those in red wine or green tea, they neutralize free radicals and thereby ensures the normal functioning of the heart and prevents cells of premature aging.
Dark chocolate improves body tone. Alkaloids theobromine and caffeine have a stimulating effect, so if you do not have a good mood, eat dark chocolate.
Eating dark chocolate can improve your performance and endurance. Due to the content of polyphenols in it, this product is very good for the cardiovascular system. Moderate amounts of chocolate improves the function of the circulatory system and prevents the formation of blood clots.
Dark chocolate is able to burn fat. It is proven that eating dark chocolate in a reasonable amount, you can reduce the weight, as carbohydrates of the chocolate are broken down in the body very quickly and just as quickly spent.
Any chocolate can harm people with impaired metabolic processes, but this mainly concerns the milk and white chocolate, and not dark (black).
Dark chocolate can harm only when you eat more than 25 grams per day, in the event of the over-eating, the carbohydrates will be deposited as body fat.
It can also cause harm if it was made from low-quality raw materials. The fact that the cocoa powder may give poor quality to the final product that would have not a bitter, but a sour taste, thereby affecting the acidity of the stomach and cause gastritis and other diseases of the gastrointestinal tract. Therefore, choose a high-quality chocolate, not saving on buying it.
Use free sample research paper on dark chocolate as a good example of well structured scientific article.
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