Dark chocolate

Dark chocolate (also known as black chocolate[1] or plain chocolate)[2] is a form of chocolate which has a higher content of cocoa butter and less milk than other forms of chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.[3]

Dark chocolate contains antioxidants, such as polyphenols, and is relatively low in sugar. It has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate.[4][5] Dark chocolate has also been described as a potential superfood.[6] This has helped lead to a global increase in demand for dark chocolate.[7]

Nutritional content

Dark Chocolate (70-85% cacao solids)
Nutritional value per 100 g (3.5 oz)
Energy 2,708.42 kJ (647.33 kcal)
45.90 g
Sugars 23.99 g
Dietary fiber 10.9 g
42.63 g
Saturated 24.489 g
Trans 0.030 g
Monounsaturated 12.781 g
Polyunsaturated 1.257 g
7.79 g
Vitamin A equiv.

2 μg

Vitamin A 39 IU
Thiamine (B1)

0.034 mg

Riboflavin (B2)

0.078 mg

Niacin (B3)

1.076 mg

Vitamin B6

0.38 mg

Vitamin E

0.59 mg

Vitamin K

7.3 μg


73 mg


11.90 mg


228 mg


308 mg


715 mg


20 mg


3.31 mg

Other constituents
Water 1.37 g
Caffeine 80 mg
Cholesterol 3 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

See also


Wikimedia Commons has media related to Dark chocolate.
  1. "Dark Chocolate Side Effects". Med-Health.net.
  2. "Bittersweet Chocolate". nigella.com. 4 July 2012. Archived from the original on 29 September 2016. Retrieved 29 September 2016. Dark or plain chocolate is chocolate made with cocoa solids, sugar and cocoa butter (or vegetable oils in cheaper chocolates).
  3. http://bakingbites.com/2012/11/what-is-dark-chocolate/
  4. "Dark Chocolate Is Healthy Chocolate". WebMD. Retrieved 15 March 2016.
  5. "Heart-Health Benefits of Chocolate Unveiled". Retrieved 15 March 2016.
  6. "Is Chocolate the Next Super Food?". WebMD. Retrieved 15 March 2016.
  7. "Preference for dark chocolate continues". Retrieved 15 March 2016.

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