Chocolate negro. Cacao 95% mínimo
Summary
This dark chocolate product contains a high percentage of cocoa, which is rich in antioxidants and beneficial for cardiovascular health. The ingredient list is relatively clean, with cocoa mass and lean cocoa powder as primary components, but the presence of sugar, a refined carbohydrate, slightly detracts from its nutritional profile. Despite being processed, the minimal use of additives and the high cocoa content contribute positively to its overall rating.
At a glance
Key ingredients 4
Cocoa massVery Good
Cocoa mass is a primary component of dark chocolate, rich in antioxidants and flavonoids. It is minimally processed, retaining most of its natural nutrients. The high cocoa content contributes to cardiovascular health and cognitive function.
Risks
Excessive consumption may lead to caffeine-related side effects such as insomnia or increased heart rate.
Benefits
Rich in antioxidants that may improve heart health and reduce inflammation. Contains flavonoids that support brain health and improve mood.
Lean cocoa powderGood
Lean cocoa powder is a low-fat derivative of cocoa beans, providing a concentrated source of antioxidants. It is processed to remove most of the cocoa butter, making it a healthier option for those monitoring fat intake. The powder is versatile and can be used in various recipes to enhance flavor and nutrition.
Risks
May contain trace amounts of caffeine and theobromine, which can affect sensitive individuals.
Benefits
Provides a rich source of antioxidants and dietary fiber. Supports cardiovascular health and may improve insulin sensitivity.
Cocoa butterNeutral
Cocoa butter is a natural fat extracted from cocoa beans, used to add smoothness and richness to chocolate. It is a stable fat with a long shelf life, often used in both food and cosmetic products. While it is high in saturated fats, it is considered a healthier fat compared to trans fats.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Contains stearic acid, which may have a neutral effect on cholesterol levels. Provides a creamy texture and enhances the flavor profile of chocolate.
SugarBad
Sugar is a refined carbohydrate that provides sweetness but lacks nutritional value. It is highly processed and can contribute to various health issues when consumed in excess. In chocolate, it balances the bitterness of cocoa but should be consumed in moderation.
Risks
Excessive sugar intake is linked to obesity, type 2 diabetes, and dental cavities.
Benefits
Provides quick energy and enhances the palatability of foods. In small amounts, it can be part of a balanced diet.
Processing
Processed Foods
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