1. Benefits of dark chocolate:

1. Eating dark chocolate can control blood pressure. Dark chocolate's blood pressure benefits come from its high flavanol content, which promotes the production of nitric oxide, which relaxes blood vessels. Research shows that high blood pressure and liver damage in the blood vessels of the liver are closely related to chronic liver disease. Dark chocolate has been shown to improve blood flow to the liver in earlier studies. Scientists are currently studying whether dark chocolate can also prevent liver damage.

2. Eating dark chocolate is good for your heart. There are many ways to protect the heart. Among them, eating more pure dark chocolate is a good way. This is because pure dark chocolate is rich in flavonoids. This nutrient can prevent fat in the blood from depositing on the inner walls of blood vessels. Prevention and treatment of vascular embolism.

3. Eat dark chocolate to lose weight. Dark chocolate with more than 70% cocoa content is rich in antioxidants, which can help metabolism, burn fat, and achieve weight loss.

2. Disadvantages of dark chocolate

Dark chocolate contains oxalic acid. Eating a small amount of dark chocolate with calcium-containing foods will not affect the absorption of calcium in the food, nor will it form Stones, and eating dark chocolate and calcium-containing foods together for a long time will form calcium oxalate that is insoluble in water and cannot be absorbed by the body. It has a certain inhibitory effect on the digestion and absorption of nutrients and can also cause diarrhea. , dry hair and other symptoms, affecting human growth and development, and even the deposition of calcium oxalate may induce stone diseases in various organs, such as kidney stones and gallstones.

In addition, the oxalic acid in chocolate combines with calcium ions to form calcium oxalate, which is then excreted through urine. The process will reduce the body's calcium intake and lead to calcium deficiency in the long term.

Extended information:

The sugar content of chocolate in my country is as high as 50%, and the cocoa content is mostly insufficient. But real chocolate has a strong bitter taste, which is usually not easy for most consumers to accept. Therefore, cocoa butter is added. Cocoa butter has a wonderful taste and is very smooth. The higher the content, the softer the taste of chocolate. However, many choices on the market are cocoa butter substitutes, which reduce the cost a lot and make the taste very smooth. Unfortunately, they have little nutritional value and contain trans fatty acids.