The color of chocolate is actually related to the raw materials in chocolate. Raw materials mainly come from cocoa liquid blocks. After the cocoa mass is crushed, cocoa butter and cocoa powder are separated, and the content of cocoa butter in light chocolate is higher. Dark chocolate contains more cocoa powder. White chocolate is mainly made of cocoa butter and milk. Dark chocolate uses a lot of cocoa powder and cocoa butter.

Dark chocolate (dark chocolate or pure chocolate)-the milk content is less than 12%.

White chocolate-chocolate without cocoa powder.

Dark chocolate has higher nutritional value.

Responder: Walking on clouds and touching the moon-lifting people to five levels 6- 16 19:59

White chocolate: The composition of white chocolate is basically the same as milk chocolate, except that it does not contain cocoa powder, and the content of dairy products and powdered sugar is relatively large, with high sweetness.

Dark chocolate: Dark chocolate has higher hardness and higher cocoa butter content. Soft dark chocolate contains 32-34% cocoa butter, hard dark chocolate contains 38-40% cocoa butter, and super hard dark chocolate contains 38-55% cocoa butter, which has higher nutritional value.

Responder: yyfreeliang- Supreme of the underworld 5-2 1 12:39

Are the ingredients of white chocolate and dark chocolate the same? White chocolate and dark chocolate have different compositions.

White chocolate is made of cocoa butter, sugar, milk and spices (vanilla spices).

Dark chocolate is made of cocoa liquor, cocoa butter, sugar and essence.

White chocolate contains only cocoa butter, not cocoa cubes, so in some standards, they do not belong to the category of chocolate. For example, the Codex Alimentarius Commission standard does not include white chocolate, but another standard classifies them as cocoa butter candy. In this standard, cocoa butter candy must contain at least 20% cocoa butter.

Last year, an Italian expert published a paper in the authoritative scientific magazine Nature, comparing the difference between dark chocolate and milk chocolate. The results showed that the antioxidant activity of volunteers who ate dark chocolate increased, while the antioxidant activity of people who ate milk chocolate or ate dark chocolate and drank milk fluctuated at the original level. This shows that milk may affect the absorption of steroids in chocolate.

Dark chocolate can also lower blood pressure. Last summer, two groups of German researchers published a short research report in the Journal of the American Medical Association. A group of researchers compared the effects of dark chocolate and white chocolate. White chocolate is made of cocoa butter, not cocoa. Let's not argue about whether white chocolate is a misnomer, because it doesn't contain cocoa at all. Subjects ate a small piece of chocolate every day for two weeks. After the experiment, it was found that the systolic blood pressure (high pressure) of people who ate dark chocolate was 5. 1 minute lower than that of people who ate white chocolate. Another group of German researchers found that cocoa drinks can increase the activity of nitric oxide and dilate blood vessels.

Researchers from Brigham and Women's Hospital affiliated to Harvard University published a paper on cocoa drinks in the Journal of Hypertension from June 5 to February 2003. Using an instrument to monitor the small changes of peripheral capillary circulation, they found that drinking four cups of cocoa every day for four days can relax blood vessels and make blood flow smooth. It is concluded that flavonoids in cocoa beans can improve vascular endothelium (innermost layer of blood vessels) and resist fat deposition and inflammation, which can cause heart disease, stroke and other vascular diseases.

Harvard researchers said that their interest in cocoa beans originated from the study of Indian aborigines. They live in panama bay's San Blas Islands. The blood pressure of these Indians does not increase with age, and few people get high blood pressure. There may be many reasons for this unusual phenomenon, but researchers have noticed that a major feature of the indigenous diet is cocoa drinks rich in steroids.

However, there are several points to note. Chocolate candy is different from chocolate. It contains a lot of sugar and fat and is high in calories. It is definitely not among the healthy foods. The reason is that most of the chocolates and cocoa beans we eat are processed to remove flavonoids and bitterness (flavonoids are slightly bitter). Now we eat chocolate only because we love it, but we hope it is healthy.

It has always been thought that chocolate is high in calories and fat, and it is easy to get fat if you eat too much, which further leads to high blood pressure. But an Italian study found that eating dark chocolate actually helps to lower blood pressure and promote sugar metabolism in food.

Researchers at the University of Aquila in Italy reported in the American Journal of Clinical Nutrition that dark chocolate is rich in an antioxidant called flavonoids, which can neutralize a by-product of human metabolism that destroys cells, is beneficial to heart and blood circulation, and reduces blood coagulation.

Italian researchers asked 15 healthy people to eat 100g dark chocolate every day for 105 days, and found that their blood pressure decreased and their sensitivity to insulin increased, and insulin plays a very important role in human glucose metabolism. But this 15 people changed to eat white chocolate and did not achieve a similar effect.

Previous studies have shown that eating different kinds of chocolate does have different effects on health. After eating dark chocolate, the blood pressure of the elderly with hypertension drops, but eating white chocolate without flavonoids has no effect.