Chocolate
Chocolate – all the favourite sweet product made of cocoa fruits. History of this sweet delicacy 
began about 3000 years ago. The first ancient Aztecs learned to cook chocolate drink from cocoa beans. They called it "drink of gods".
Structure of chocolate
Grains of the cocoa tree growing in tropics are a basis for this sweet product. Cocoa beans depending on quality are divided into two groups:
- noble – with pleasant delicate aroma and gentle taste;
- consumer (ordinary) – with strong aroma and tart sourish taste.
When processing cocoa beans receive the main semi-finished products: cocoa cake, cocoa mass (liquid weight), cocoa butter. For preparation of a delicacy use cocoa butter and cocoa mass with icing sugar. Cocoa powder is done of cocoa cake. There are several types of chocolate: black, milk, porous, white, diabetic, chocolate in powder.
From all types of chocolate the benefit for a human body is brought by bitter chocolate as it contains not enough sugar and a large number of cocoa beans. By useful does its increased quantity of flavonoids. They purify blood and improve its structure.
Hundred grams of dark chocolate contain 6,2 g of proteins, 35,4 g of fats, 48,2 g of carbohydrates. It also contains 7,4 g of food fibers, 0,9 g of organic acids, 0,8 g of water, 42, 6 g mono - and disaccharides, 20,8 g of saturated fatty acids, 5,6 g of starch, 1,1 g of ashes and 0,8 g of ashes. In this product there is a lot of potassium (363 mg), phosphorus (170 mg) and magnesium (133 mg). There is in it a calcium, iron and sodium, and also B1, B2, E, PP vitamins.
Useful properties of chocolate
Dark chocolate stabilizes pressure of hypertensive persons, favorably influences an adamantine substance of tooth and gingivas. The Canadian stomatologists consider unsweetened chocolate prophylactic of formation of a dental calculus. The important advantage of chocolate is that it helps to struggle with a stress. The use of only 400 grams of bitter chocolate in day considerably reduces concentration of cortisol in a blood plasma. Chocolate brings benefit and at treatment of a severe cough.
It is possible to refer to useful properties of chocolate also availability in it of antioxidants, and in much bigger quantity, than in green tea and red wine. Neutralizing free radicals, antioxidants support normal cardiac performance and warn a senilism of cells of an organism. Thanks to the useful properties, chocolate helps to prevent senile dementia and increases quantity of blood cells in blood. The polyphenols which are contained in cocoa beans well influence heart and vessels, promoting a blood-groove and interfering with formation of blood clots, thereby reducing load of heart. This product activates synthesis of endorphines, increases mood and working capacity. Teombrin as a part of a delicacy kills a pharyngalgia and a headache.
Speaking about advantage of chocolate in general, it is necessary to emphasize that presently it is applied in cosmetology.
Anti-cellulite wrappings, cosmetic drugs for care of hair and skin enjoy popularity.
Harm of chocolate
However influence of cocoa beans on a human body can be not only positive, but also negative. Chocolate can do harm to a human body only at the excessive use. Chocolate – a wonderful delicacy, however scientists claim that only 25 grams of this product good can do, and all the rest will do harm.
Caloric content of chocolate equals 539 kcal on hundred grams of a product. Because of high caloric content chocolate is contraindicated at obesity. Nitrogen-containing components of this product harm exchange processes. Therefore chocolate can do considerable harm to an organism at a diabetes mellitus.
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