Chocolate Negro 85% Cacao
Summary
This chocolate contains a high percentage of cocoa mass, which is beneficial due to its antioxidant properties and minimal processing. However, the presence of refined sugar, even in moderate amounts, detracts from its health benefits. Despite having only one additive, the product is classified as ultra-processed, which limits its overall health score.
At a glance
Key ingredients 6
Cocoa massGood
Cocoa mass is a primary ingredient in dark chocolate, providing rich flavor and high antioxidant content. It is minimally processed, retaining beneficial flavonoids that support cardiovascular health. The high cocoa content contributes to the product's intense chocolate flavor and potential health benefits.
Risks
Excessive consumption may lead to caffeine-related side effects such as insomnia or increased heart rate.
Benefits
Rich in antioxidants and flavonoids that may improve heart health and reduce inflammation. Contains minerals like magnesium and iron, contributing to overall nutritional value.
Cocoa butterNeutral
Cocoa butter is a natural fat extracted from cocoa beans, used to provide smooth texture and mouthfeel in chocolate. It is a stable fat with a balanced fatty acid profile, including stearic acid, which is neutral in terms of cholesterol impact. While it adds richness to chocolate, it does not offer significant nutritional benefits.
Risks
High in saturated fats, which may contribute to increased cholesterol levels if consumed in excess.
Benefits
Provides a creamy texture and is a source of healthy fats that can support skin health when used topically.
Fat reduced cocoa powderNeutral
Fat reduced cocoa powder is processed to remove a portion of the cocoa butter, resulting in a lower-fat product. It retains the flavor and antioxidant properties of cocoa, making it a popular ingredient in low-fat chocolate products. The reduction in fat content may appeal to those seeking lower-calorie options.
Benefits
Contains antioxidants and flavonoids that may support heart health and reduce inflammation. Offers a lower-fat alternative to regular cocoa powder.
SugarBad
Refined sugar is used to sweeten chocolate, but it offers no nutritional benefits and can contribute to various health issues. Excessive sugar intake is linked to obesity, diabetes, and dental problems. In chocolate, it balances the bitterness of cocoa but should be consumed in moderation.
Risks
High sugar consumption is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
Emulsifier: Sunflower lecithinsNeutral
Sunflower lecithins are used as an emulsifier to improve texture and consistency in chocolate products. Derived from sunflower seeds, they are considered a natural alternative to soy lecithins. They help maintain product stability without significant health concerns.
Benefits
Improves texture and consistency of chocolate products without introducing significant health concerns.
Natural vanilla flavouringNeutral
Natural vanilla flavouring is used to enhance the flavor profile of chocolate, providing a subtle sweetness and aroma. It is derived from vanilla beans, offering a more authentic taste compared to artificial vanilla. While it enhances flavor, it does not contribute significant nutritional value.
Benefits
Enhances the flavor profile of chocolate, providing a pleasant aroma and taste.
Processing
Ultra-Processed Foods
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