Chocolate
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Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown color.
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| Main ingredients | Chocolate liquor, cocoa butter for white chocolate, often with added sugar |
|---|---|
 |
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,240 kJ (540 kcal) |
|
59.4
|
|
| Sugars | 51.5 |
| Dietary fiber | 3.4 g |
|
29.7
|
|
|
7.6
|
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| Vitamins | |
| Vitamin A | 195 IU |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(25%)
0.3 mg |
| Niacin (B3) |
(3%)
0.4 mg |
| Vitamin B6 |
(0%)
0.0 mg |
| Folate (B9) |
(3%)
11 μg |
| Vitamin B12 |
(29%)
0.7 μg |
| Choline |
(9%)
46.1 mg |
| Vitamin C |
(0%)
0 mg |
| Vitamin E |
(3%)
0.5 mg |
| Vitamin K |
(5%)
5.7 μg |
| Minerals | |
| Calcium |
(19%)
189 mg |
| Iron |
(18%)
2.4 mg |
| Magnesium |
(18%)
63 mg |
| Manganese |
(24%)
0.5 mg |
| Phosphorus |
(30%)
208 mg |
| Potassium |
(8%)
372 mg |
| Sodium |
(5%)
79 mg |
| Zinc |
(24%)
2.3 mg |
| Other constituents | |
| Water | 1.5 g |
| Caffeine | 20 mg |
| Cholesterol | 23 mg |
| theobromine | 205 mg |
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Chocolate 
i/ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, and often flavored with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl Nahuatl pronunciation: [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
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