TERRY'S CHOCOLATE ORANGE CHOCOLATE BALL
Summary
This chocolate product is heavily processed, which limits its health rating despite containing some beneficial ingredients like cocoa mass and orange oil. The high sugar content is a significant concern, contributing to potential health risks such as weight gain and metabolic issues. The presence of refined sugar and the ultra-processed nature of the product further impact its overall healthiness.
At a glance
Key ingredients 8
SugarBad
Refined sugar is a high-calorie ingredient with no essential nutrients. It can contribute to weight gain and increase the risk of metabolic diseases. Excessive consumption is linked to dental cavities and insulin resistance.
Risks
High intake of refined sugar can lead to obesity, type 2 diabetes, and heart disease.
Cocoa massGood
Cocoa mass is a primary component of chocolate, rich in antioxidants and flavonoids. It may support cardiovascular health and improve mood. The quality depends on the cocoa bean source and processing methods.
Risks
May contain caffeine and theobromine, which can cause sensitivity in some individuals.
Benefits
Contains antioxidants that may reduce inflammation and improve heart health.
Cocoa butterNeutral
Cocoa butter is a natural fat extracted from cocoa beans, used to give chocolate its smooth texture. It is high in saturated fats but also contains beneficial stearic acid. The quality is influenced by the extraction process and cocoa bean quality.
Risks
High in saturated fats, which may impact heart health if consumed in excess.
Benefits
Provides a smooth texture and contains stearic acid, which may have a neutral effect on cholesterol levels.
Milk fatNeutral
Milk fat is a dairy-derived fat that adds creaminess and flavor to chocolate. It contains saturated fats and cholesterol. The quality can vary based on the source of the milk.
Risks
High in saturated fats, which may contribute to heart disease if consumed excessively.
Benefits
Adds richness and flavor to chocolate products.
Emulsifier (soy lecithin)Neutral
Soy lecithin is a common emulsifier used to stabilize chocolate and improve texture. It is derived from soybeans and is generally considered safe. The processing of soybeans can involve chemical solvents.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Improves texture and consistency of chocolate products.
Orange oilGood
Orange oil is a natural flavoring derived from orange peels, providing a citrus aroma and taste. It contains limonene, which has antioxidant properties. The quality depends on the extraction method, with cold-pressed oils retaining more beneficial compounds.
Benefits
Adds natural citrus flavor and contains antioxidants that may support health.
FlavoringNeutral
Flavoring is used to enhance the taste of chocolate products. It can be natural or artificial, with varying health impacts. The specific type of flavoring used is not detailed, affecting the assessment.
Risks
Potential for artificial flavorings to cause allergic reactions or sensitivities.
Benefits
Enhances the overall flavor profile of the product.
Skimmed milk powderNeutral
Skimmed milk powder is a dehydrated form of milk with reduced fat content. It provides protein and calcium but lacks the beneficial fats found in whole milk. The quality depends on the milk source and drying process.
Risks
May cause lactose intolerance symptoms in sensitive individuals.
Benefits
Provides protein and calcium, contributing to nutritional value.
Processing
Ultra-Processed Foods
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