Mineral Essential Elements for Nutrition in Different Chocolate Products

Int J Food Sci Nutr. 2016 Nov;67(7):773-8. doi: 10.1080/09637486.2016.1199664. Epub 2016 Jun 26.

Abstract

In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The component 1 can be interpreted as the contribution from the cocoa beans, owing to the mineral characteristics of the soil in which they have grown; the component 2 is mainly due to the manipulation and transformation of the cocoa in chocolate, while the component 3 represents the milk powder.

Keywords: Chocolate; cocoa; iron; magnesium; mineral; nutritional values.

MeSH terms

  • Cacao / chemistry
  • Chocolate / analysis*
  • Food Handling*
  • Iron, Dietary / analysis
  • Magnesium / analysis
  • Nutritive Value*
  • Selenium / analysis
  • Trace Elements / analysis*
  • Zinc / analysis

Substances

  • Iron, Dietary
  • Trace Elements
  • Selenium
  • Magnesium
  • Zinc