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Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America. The earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs, who made it into a beverage known as xocolātl, 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.
Source: Wikipedia. Source link.
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|Food Item||Chocolate, cooking, with milk, minimum 25 % cocoa|
|SubCat||Chocolate and other sweets|
|Dietary fibre (g)||3.3|
|Edible part (%)||100|
|Vitamin A (RAE)||36|
|Vitamin B12 (µg)||0.6|
|Vitamin B6 (mg)||0.05|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.6|