Chocolate and Nutrition Chocolate and Nutrition

There are several myths about the nutritional aspects of chocolate. We provide here some facts provided by the Hershey Corporation that hopefully will shed some light on the confusion.


Myths and Truths about Candy

MYTH:
Candy contributes to a large percentage of the fat and sugar in the American diet.
TRUTH:
In fact, less than two percent of the fat and ten percent of the sugar in our diets are supplied by candy. Most of the fat actually comes from the high-fat animal products we eat. The main sources of sugar in America's diets are sugary beverages, baked goods and frozen desserts.
MYTH:
Foods high in saturated fats raise cholesterol levels.
TRUTH:
Contrary to popular belief, not all types of saturated fats raise blood cholesterol levels. Stearic acid, the primary saturated fatty acid found in chocolate, has been shown to have a neutral effect on blood cholesterol levels.
MYTH:
An ounce of milk chocolate contains about as much caffeine as a cup of coffee.
TRUTH:
Actually, a one-ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaf, while a cup of regular coffee contains between 150 and 655 mg. of caffeine.
MYTH:
The sugar in candy causes hyperactivity in children.
TRUTH:
Sugar does not cause hyperactivity in children, despite wide-spread belief to the contrary. Recent studies conducted at Vanderbilt University and the University of Iowa College of Medicine found no evidence that sugar has an adverse effect on children's behavior.
MYTH:
Candies like jelly beans, gum drops or hard candies are high in calories.
TRUTH:
Not at all. One butterscotch disc has only 20 calories. Eight gum drops or eight jelly beans (the equivalent of one ounce) contain 115 calories. Even better, most of these candies are fat- and cholesterol-free, making them a healthier treat than many people realize.
MYTH:
Chocolate is addictive.
TRUTH:
Although it's true that many people love the taste of chocolate, it is not an addictive food. An addiction is a serious medical condition with specific physical and psychological symptoms. However, the desire for sweet tasting food is a strong biological drive, and it can be satisfied by eating any naturally sweet food or product made with sugar.
MYTH:
Candy is responsible for most tooth decay.
TRUTH:
Not so. Any food containing fermentable carbohydrates, such as starches or sugars, can contribute to tooth decay. It all depends on how often we eat and drink these foods and how long they remain in our mouths. Good dental hygiene and regular fluoride treatments are the best ways to prevent cavities.

Nutrient Value of Chocolate

  • Chocolate milk is a good source of many nutrients. Adding two tablespoons of Hershey's chocolate syrup to milk increases the calorie and carbohydrate content, not the fat. Chocolate milk, made with 2% fat milk, has less fat than whole milk.

  • A sundae made with fat-free frozen yogurt, Hershey's chocolate syrup and whipped topping contains 180 calories and 2 grams of fat (3 percent of the Daily Value).

  • Most of the calories, fat and saturated fat in the American diet come from dairy, meat and baked grain products.

  • Five butter-flavored crackers (one serving) contain approximately 4 grams of fat.

  • Chocolate candy contributes less than 2 percent of total calories, fat and saturated fat in the American diet.

  • One serving of vanilla cookies (seven cookies) contains approximately 7 grams of fat.

  • Five mini-muffins (one serving) contain approximately 16 grams of fat.

    • Caffeine and Theobromine

    The level of caffeine in chocolate (6 mg per 1 oz milk chocolate) is extremely low when compared to the level in coffee, tea and some soft drinks. The small amount of caffeine present in chocolate is naturally occurring in the cocoa bean, unlike the caffeine in soft drinks which is added during the manufacturing process.
    Theobromine is a methylxanthine, in the same class of compounds as caffeine and theophylline. Theobromine and the other methylxanthines occur naturally in many plants found throughout the world. Examples include cocoa, tea and coffee plants. Theobromine is the predominant methylxanthine found in cocoa beans. Theophylline is the predominant methylxanthine in tea. Caffeine is the predominant methylxanthine in coffee.
    Hershey does not add theobromine to its chocolate products. Rather, theobromine occurs naturally in cocoa beans and is present in all chocolate products. The amount of theobromine in the finished product depends on the type of chocolate used and the serving size. Milk chocolate contains less theobromine than semi-sweet or dark chocolate. Theobromine has a mild diuretic action (increases urine production) similar to caffeine, but does not stimulate the central nervous system like caffeine.
    Currently there are no theobromine-free chocolate products available to consumers.

    Effect on domestic animals:

    In domestic animals, especially dogs, chocolate may harm the heart, kidneys and central nervous system. This is because dogs metabolize theobromine, a naturally occurring substance in chocolate, very slowly. The effect of theobromine on dogs and some other pets is serious. It carries the same risk as does a dog's consumption of other common household items such as coffee, tea, cola beverages and certain houseplants.


    We gratefully acknowledge the above from Hershey's Chocolate




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