Presentation on the topic of chocolate: harm or benefit. Project work and presentation on the topic "chocolate - harm or benefit to the body"

Type of chocolate

Compound

Value 100g. product

Food g

Energy kcal

Sugar

Nuts

Nutritional supplements

Cocoa mass

Cocoa butter

Flavors

Squirrels

Fats

Carbohydrates

Catherine I

E 476

van

34,6

51,2

Nesguik

E 476

van

32,9

Alpen Gold hazelnuts and raisins

E 476

van

25,6

Perfection

E 476

van

32,7

Journey

E 476

van

30,8

57,1

Russian

E 476

rum

31,6

56,4

Nestle

E 476

van

31,4

58,5

Alyonka

E 476

van

34,4

53,6

Bliss

E 476

van

10,3

29,6

Babaevsky

E 476

van

30,6

52,5

Sweet&ko

E 476

Hypothesis: Chocolate has a beneficial effect on human health and well-being if consumed in moderation.

From the history of chocolate This is the cocoa fruit, inside there are cocoa beans

Cocoa plantations In the tropics, these trees grow almost everywhere. And although the birthplace of cocoa is Mexico, the largest theobroma cocoa plantations are in Africa.

Composition of chocolate Chocolate consists of cocoa mass, sugar, cocoa butter and various additives.

Classification of chocolate According to the content of cocoa powder, chocolate is divided into: bitter - more than 60%; semi-bitter (dessert) – about 50%; dairy – about 30%.

Milk chocolate There are three types of milk chocolate: dark; lactic; white.

Ordinary chocolate

Chocolate with filling

FREEDOM FOR CHOCOLATE!!!

Conclusion: As a result of comparing the arguments of supporters and opponents of chocolate, we came to the conclusion that there are simply no serious reasons to deny yourself the consumption of real chocolate. You just need to remember that moderation is needed in everything.

Studying public opinion on the benefits and harms of chocolate The survey involved: 3rd grade students - 20 parents - 22 family members - 10 people A total of 52 people were surveyed.

CONCLUSIONS: 1. They prefer milk chocolate. They see both benefits and harm in chocolate. They believe that it is harmful to the figure and teeth, but is useful because it lifts the mood and improves brain function.

Thus, we can conclude that chocolate is a favorite delicacy of children and adults, but they know little information about it; everyone would like to know about the benefits and harms of chocolate, how and where it came to us.

Slide 1

The benefits and harms of chocolate
Research

Slide 2

Adults often tell me that eating chocolate is unhealthy. I want to look into this issue and determine if this is actually the case.

Slide 3

Purpose of the work: To identify the beneficial and harmful properties of chocolate. Hypothesis: Chocolate is harmful to our body. Research methods: reading and studying educational literature; viewing illustrations; experiences and experiments with chocolate; survey

Slide 4

The fruit of the cocoa tree grows on the trunk. It looks like a small melon and the inner pulp contains 20 to 40 grains or beans.

Slide 5

Chocolate family
porous chocolate
milk chocolate
black chocolate
pink chocolate
White chocolate

Slide 6

Questionnaire

Slide 7

Meeting with a medical professional

Slide 8

Recommended daily intake of proteins, fats and carbohydrates for children 5-7 years old
Proteins, g. Proteins, g. Fats, g. Fats, g. Carbohydrates, g.
all animal origin all plant origin
Boys 93 56 93 19 370
Girls 85 51 85 17 340
Conclusion: proteins are the “building blocks” of my body, they are responsible for the growth of my body, fats and carbohydrates are the main sources of energy.

Slide 9

Nutritional value of chocolate products
Type of chocolate Nutritional value per 100 g Nutritional value per 100 g Nutritional value per 100 g
Type of chocolate proteins fats carbohydrates
Gorky 6.2 35.4 48.2
Milk 9.8 34.7 50.4
White 4.2 30.4 62.2
Porous 6.8 35.5 53
Dark 5.4 35.3 52.6
Conclusion: chocolate is a very nutritious product, so there is no need to exclude it from your menu.

Slide 10

Composition of chocolate
Chocolate is rich in Minerals: - Iron Sodium Calcium Magnesium Potassium Vitamins: A, B, PP Thiamine Flavonoids Catechins Theobromine Essential oils
Required - cocoa butter, cocoa powder and sugar; additionally - milk, vanilla, cinnamon, nuts, seeds, raisins, dried fruits, candied fruits, puffed grains. Its ratio is varied.

Slide 11

Getting homemade chocolate.
While working on this topic, I decided to conduct an experiment: is it possible to make chocolate at home? The recipes for its preparation are varied, but I chose one: 5 tablespoons of milk, 50 gr. Butter, 6 tbsp. spoons of sugar, 5 tbsp. spoons of cocoa, 1 tsp. Spoon of flour.

Slide 12

Add cocoa and sugar, flour to the pan, pour in milk, mix thoroughly and put on fire.

Slide 13

Bring to a boil and add 50 grams of butter and slowly stir the mixture.

Slide 14

I used nuts as a filling. Then pour into molds and place in the freezer for 3 hours. The chocolate became hard and very tasty.

Slide 15

How to distinguish real chocolate:
GOST must be on the packaging; You need to look for three components: cocoa mass, cocoa powder, cocoa butter, if there are other chocolates that are not real; The chocolate should be homogeneous and have a smooth shiny surface; It breaks with a characteristic crack; Instantly melts in your mouth.

Slide 16

I have always been interested in why chocolate becomes covered with a white coating, so I conducted an experiment.
EXPERIENCE. Sugar bloom of chocolate. A few chocolate cubes are sprinkled with water, wrapped in foil and placed in the refrigerator (not the freezer) for 1-2 weeks. A coating will appear on the surface of the chocolate. These were sucrose crystals. Wash off the plaque with 3–5 ml of distilled water, add 1 ml of alkali solution and 1–2 drops of CuSO4 solution to the wash. A characteristic bright blue color appears.
Graying spoils the appearance of chocolate, but it does not affect the taste, except in cases where the chocolate is stored in poor conditions.

Nagovitsin Oleg

student's research work on the topic "Chocolate: harm or benefit" (work + presentation for work)

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Municipal educational institution Polovinskaya secondary school

Research work on the topic: health

CHOCOLATE: HARM OR BENEFITS?

Completed by: O.E. Nagovitsin

4th grade student

Head: L.A. Gracheva

primary school teacher

S. Half -2011

1. Introduction.

2.Historical information about the origin of chocolate.

Origin of chocolate

Making chocolate

Chocolate classification

3. Practical part of the study.

4. Conclusions.

5. Interesting facts.

Literature.

Applications.

“No chocolate, no breakfast!”
Charles Dickens

1. Introduction

Chocolate... It’s rare that anyone can say with a clear conscience that they are completely indifferent to chocolate. From Latin, the word “chocolate” is translated as “food of the gods.” Chocolate is a favorite treat for children and adults. I took the topic about chocolate because I really love this delicacy. It was interesting to find out how it came to us, what it is made from, what kind of chocolate is there? Does chocolate harm or benefit our body? Now, in the modern world of sweets, there are a large number of different chocolate products, sweets, and cakes. I believe that it is necessary to understand all this abundance, to understand their quality, to know the benefit or harm they bring to our body. At home, I constantly hear from my mother that you can’t eat a lot of sweets, because it spoils your teeth and causes caries. But they don’t write on chocolate packages that it is dangerous and unhealthy. Scientists' debate about the dangers and benefits of chocolate continues to this day. Supporters and opponents of chocolate have strong arguments. Therefore, I believe that the topic I have chosen is very relevant today.

Subject my research work is: “Chocolate: harm or benefit?”

Purpose my research work will be to search for arguments that prove the harmfulness or usefulness of this product. I will accomplish this goal through a series of tasks.

Tasks : 1. Familiarize yourself with the history of chocolate.

2. Analyze the composition of chocolate and what substances it consists of, find out their effect on the human body.

4. Draw conclusions about the benefits or harms of chocolate.

Research methods:

1.studying literary and electronic sources of information;

2. systematization and generalization of the found material;

3. survey;

4. analysis of the results obtained;

Object of study: chocolate

Hypothesis: I believe that chocolate has a positive effect on the human body

2. Historical information about the origin of chocolate.

The history of chocolate began a long time ago - more than 3000 years ago.Chocolate, like the cocoa tree, is native to Central and South America.

On the shores of the Gulf of Mexico, the Mayan civilization began the cultivation of wild cocoa trees. Cocoa is a tree that grows in the tropical zone. Cocoa trees do not tolerate direct sunlight.

The plantations are located at an altitude of 400-600 meters above sea level. The soil should be rich in nitrogen and potassium, well supplied with water reserves. For tree growth, a humid climate and an average temperature of 25 to 28 C are required.

The fruits of the cocoa tree are called cocoa pods. Young trees usually begin to bear fruit after 3-5 years. A cocoa pod weighs approximately 200 to 800 g and bursts with a dry crack when ripe after 5-6 months. During this time, it changes in color from green to yellow and from red to orange.

The height of cocoa trees ranges from 5 to 7 meters, and the lifespan is from 25 to 30 years. The leaves of the cocoa tree are large (20-40 cm long and 7-1 2 cm wide). When the tree is 3-4 years old, it blooms with white flowers (1 cm in diameter). On average, the tree produces 30 pods, each containing 30 to 40 beans embedded in the white flesh of the fruit.

And even then, at the dawn of human civilization, they developed methods for preparing different types of chocolate using various additives and components. After the fall of the Mayan civilization, the Aztec Indians continued to prepare cocoa, adding sugar, vanilla, cinnamon and honey.

The first European to discover the power of cocoa beans was Christopher Columbus. In 1502, He received them as a gift from the local inhabitants of the island of Guanaja (in the Caribbean). From that moment on, chocolate began its triumphal march across Europe: this delicious exotic drink won the hearts of the Italian, Austrian and German aristocracy.

Making chocolate.

In 1770, the first French company was created to use a hydraulic press in the production of chocolate. And in 1828, the Dutchman Van Houten discovered chocolate powder, but in 1875 in Europe, Henry Nestle invented powdered milk. Solid chocolate was invented only in the 18th century. How is it made? A lot has to happen to cocoa beans before they turn into the beloved chocolate bars. First of all, so that their aroma becomes even more unusual and the scales fall off more easily, they are fried. When they are fried, the alarm bell rings. Next, a wide crushing and sorting machine, similar to a huge chest of drawers, mercilessly crushes and grinds the beans, turning them into semolina. From the sorting machine the grist goes to the mill. But what is it? Why doesn’t flour pour out of the mill, but dough creeps out? After all, the semolina was dry! It turns out that the cocoa beans ground into grains turned into dough because the oil was squeezed out of them. After all, the seeds of all plants contain oil. After this, the hour comes when it is necessary to add the required amount of sugar, milk or any other drug. The chocolate is almost ready. All he had to do was hold out. They don’t do anything to the chocolate mass; it sits quietly in the finishing machine and will stay like that for three days. And all this time she should be very warm, even hot, fifty degrees. And only on the third day will chocolate become the way we love it - tasty, aromatic, and can be stored for a long time.

Classification of chocolate.

Chocolate is divided into groups according to the following classification:

• by structure: liquid and solid
• by taste (by cocoa powder content):

Gorky – more than 60%;

Semi-bitter (dessert) – about 50%;

Dairy – about 30%.

• by color scheme:dark brown (black), brown, white.
• by composition: with the addition of various ingredients - raisins, nuts, cookies, etc.,no added - pure chocolate
• according to form:

Tiled monolithic;

Tiled porous;

Bars (monolithic or porous) with or without filling;

Chocolate medals and chocolate figures;

Patterned chocolate (for decorating cakes).

• depending on the recipe and processing method:

Plain, with or without additions;

Dessert, with or without additions;

With fillings;

White;

Diabetic

Here are some basic facts about chocolate.

3. Practical part.

While working on the theoretical part, I learned a lot of new and useful things about the origin of chocolate, its production and what types it is classified into. I wondered what the students at our school knew about chocolate. I surveyed 37 students in grades 2-5 and got the following results. From the analysis of questionnaire No. 1, I learned that most of the children from the offered sweets prefer chocolate; more than half of the students love chocolate. The shape of the chocolate does not matter much when choosing it, but the taste - most guys like milk chocolate. By color, a large number of students indicated white chocolate. (Annex 1). After analyzing questionnaire No. 2, I found out what the guys think about the benefits or harms of chocolate for the body. It turned out that more than half of the students (59%) believe that chocolate can be harmful to health, 78% of students think that chocolate spoils teeth, 36% of students suggest that chocolate makes you fat. And 59% of students believe that their mood improves after eating chocolate. Almost none of the students know the history of the origin and production of chocolate, but 89% of the children would like to learn in more detail about the origin, benefits and harms of chocolate. (Appendix 2) Analysis of the data obtained further convinced me of the correctness of the choice of my topic and its relevance, because more than half of the students surveyed do not agree with my assumption that chocolate is good for health.

The next stage of my research activity was to study the opinions of opponents and defenders of chocolate about its dangers and benefits. The data turned out to be quite interesting. Some say that chocolate makes you fat, others talk about a delicious chocolate diet. Some argue that chocolate does not contain vitamins, others believe that chocolate contains many useful substances. Some argue that chocolate is harmful to the heart and blood vessels, while others argue that chocolate is very beneficial for the heart and blood vessels. (Appendix 3) I have already stated my personal opinion in the hypothesis - chocolate is good for health. I decided to see this for myself and convince the kids at our school. For every argument made by chocolate opponents, I decided to find a worthy answer in defense of chocolate. To do this, I studied the scientific literature and found out the following: most doctors are of the opinion that chocolate is an extremely healthy product that should be included in your diet. So is chocolate good or bad? Let's try to figure it out.

In order to be knowledgeable in all questions about the dangers and benefits of chocolate, and to give a scientifically based answer, I decided to study the composition of chocolate. I studied and analyzed the composition of chocolate according to labels. (Appendix 4). This study of the composition of chocolate according to labels showed that all brands of chocolate contain such substances as: cocoa mass or cocoa butter, cocoa powder, sugar, vegetable fats; Depending on the type of chocolate, additives are present in the form of milk, cream, vanillin, and peanuts. Energy value is determined by the amount of organic substances:

Carbohydrates – 50-55%;

Fat – 30-38%;

Protein – 5-8%;

Caffeine – approximately 0.5%;

Having studied the scientific literature, I learned that in addition to organic substances, chocolate also contains mineral substances, the data for which is presented in the table and is not written about on the labels. (Appendix 5). This table shows how many substances are included in chocolate (theobromine, caffeine (1-1.5%), microelements - sodium, potassium, magnesium, iron, vitamins B1, B2, etc.). Honestly, these words were new and difficult for me, but I found out what they mean, tried to remember these complex names, and it was not difficult to understand how they positively affect our body. (Appendix 6) Now, knowing the composition of chocolate and what effect each element has on the human body, we can have a more reasoned conversation about the benefits and harms of chocolate.

So, let’s consider the statement of chocolate opponents and let’s try to give a scientifically based answer to all their attacks about the dangers of this product.

Statement one:chocolate is the culprit of excess weight.

Only partly true. Even during the Second World War, chocolate was part of the rations for pilots. It was capable of maintaining a person's strength for many hours. The main sources of calories - milk and glucose - are quickly broken down and quickly consumed. When consumed in excess, they can be “stored” as fat, but when consumed in moderation, they are not.For comparison: 3 bananas or one sweet bun have the same calorie content. Especially for those who love chocolate, but are afraid of excess fat, dietary varieties have been created - dark chocolate. Regarding excess weight, let's say briefly: excess is excess. Any product is harmful in large quantities...

Statement two:chocolate is the culprit of tooth decay.

The claim that chocolate causes tooth decay has been refuted by scientists. Unlike other treats, chocolate is the least dangerous. The cocoa butter contained in chocolate envelops the teeth with a protective film and protects them from destruction. Cocoa butter contains substances that have an antiseptic effect. They destroy bacteria that destroy enamel and cause caries. Japanese researchers believe that an extract made from cocoa bean shells should be added to toothpaste and mouthwashes. Of course, eating chocolate is not a substitute for brushing your teeth, but dentists believe that chocolate is less harmful than caramel.

And in 1998, dentists made a sensational statement: childhood caries is not retribution for the love of sweets (including chocolate), but the result of a streptococcal infection that the baby receives from his own mother. Dentists advise mothers to give their children chocolate instead of regular sweets (especially caramel): pieces of it spend less time in the mouth, while caramel takes a long time to be sucked on, and accordingly, the time for the harmful effects of sugar on teeth increases. And chocolate contains less of this sugar, while caramel is essentially melted sugar.

Statement three: chocolate does not contain any vitamins.

It all depends on the quality and type of chocolate. Some of them contain not only vitamins, but also iron, potassium, magnesium and calcium. In terms of the amount of vitamins and microelements, good chocolate can be on par with such traditionally healthy products as an apple or yogurt. It has been proven that one chocolate bar contains more potassium, calcium, minerals and vitamins than one green apple. Iron is necessary to increase hemoglobin in the blood, magnesium plays an important role in the transmission of nerve impulses and is important for the rhythmic functioning of the heart muscle, potassium, together with sodium, normalizes blood pressure and is important for maintaining a normal heart rate. Chocolate contains a substance - tannin, which is known for its ability to regulate intestinal function and even promote the elimination of toxins. And one more thing: one bar of chocolate is superior in calcium content to a serving of salad made from carrots, apples, oranges and bananas. And recent studies have shown that chocolate has an anti-cancer effect.

Statement four: chocolate is harmful to the heart and blood vessels

It is not true. Research by Californian scientists has shown that cocoa contains substances that protect the arteries and, therefore, are beneficial for the cardiovascular system. They are called "phenols". These substances prevent the deposition of fats on the walls of blood vessels. Contains chocolate and flavonoids, substances that delay the aging process of cells. Cocoa reduces the production of cholesterol, which is harmful to the heart and arteries. And the polyphenols (organic compounds of plant origin) contained in cocoa beans have a beneficial effect on the cardiovascular system. They promote more efficient blood flow, reducing the load on the heart, and are able to destroy blood clots. It has been found that a small piece of dark chocolate contains the same amount of flavonoids (natural antioxidants) as 6 apples. Scientists compared the blood of those patients who ate chocolate and those who ate white bread. No changes were found in the second group, but the risk of blood clots in the first group decreased significantly.

Statement five: chocolate increases blood pressure and is a source of high cholesterol.

Yes, chocolate contains fat, but vegetable fat, i.e. cacao butter. And the product of plant origin does not contain cholesterol, since the latter is of animal origin. Cholesterol can only be found in milk chocolate, but even there it is only 25 mg per hundred grams. For comparison: one hundred grams of meat contains 75 mg of cholesterol. There is no need to worry too much about the effect of chocolate on blood pressure. Just keep in mind that one hundred grams of chocolate contains 20 mg of caffeine. For comparison, a cup of coffee contains 120 mg of caffeine. Experts do not recommend chocolate only for children under 6 years of age and adults with hypertension. By the way, numerous studies show that stearic acid and vitamin F contained in cocoa butter help lower cholesterol in the blood, have a beneficial effect on the cardiovascular system, protecting it from atherosclerosis, and reduce the likelihood of developing heart attacks and strokes.

Statement six: chocolate has no effect on a person’s well-being and does not bring any benefit to our body.

It is not true. Scientists believe that chocolate relieves depression. And they are right! After all, when you eat chocolate, you are distracted from other thoughts, and thus the irritation goes away. Fats and sugar, which are abundant in chocolate, are the main suppliers of energy for the body. Carbohydrates provide easily accessible and burnable energy, while the fats contained in cocoa butter are absorbed slowly and provide the body with energy for a long time. The magnesium and potassium contained in it are necessary for the normal functioning of muscles and the nervous system. Therefore, chocolate is useful for children, as well as those who play sports. Parents give chocolate to children for exams. Scientists have proven the benefits of chocolate for brain function. Chocolate can improve mental abilities for a short time. This was proven by scientists from the University of Nottingham. Chocolate not only stimulates brain activity, but also has a beneficial effect on the emotional background. In 2000, studies were conducted in America that showed that people who eat chocolate 2-3 times a month feel better than those who completely gave it up. This is due to the fact that chocolate contains antioxidants - these are biologically active substances that protect the human body from diseases. Cocoa contained in chocolate has a stimulating effect on the immune system. Scientists from the National Heart and Lung Institute at Imperial College London have found that theobromine found in chocolate may be useful in treating coughs and could even be used to treat chronic respiratory diseases. Scientists have found even the smell of chocolate to be beneficial. Its aroma contains almost 40 volatile compounds. The smell of chocolate relieves irritation, calms the nervous system, and improves mood.

It has been proven that 40 g of chocolate per day provides:

A surge of strength and vigor;

Memory improvement;

Resistance to stress;

Strengthening immunity;

Prevention of colds;

Strengthening blood vessels;

Normalization of pressure.

Statement seven:chocolate contributes to the appearance of acne on the face and diathesis.

Not true. There is no such thing as acne from eating chocolate! They occur when the sebaceous glands become inflamed, which often occurs in those living in environmentally unfavorable areas, as well as when personal hygiene rules are not observed. There is an argument for white chocolate. This is best for children who are allergic to cocoa. White chocolate consists of harmless products - milk powder and cocoa butter. Thanks to the content of the latter, this dessert can not only be eaten, but also treated with it. Cocoa - oil is useful for throat diseases. So melt white chocolate in boiled milk - and the medicine is ready. Children will enjoy drinking this.

Chocolate, like any other product, can be harmful if: - firstly, you eat it in large quantities (for example, eat half a kilo a day), but this is practically impossible;

Secondly, eat fake chocolate, not real chocolate.

Having studied and read a lot of literature, I have compiled a reminder for everyone who cares about their health and wants to consume only high-quality chocolate in order not only to enjoy the product, but also to stay healthy. (Appendix 7)

4. Conclusions. Returning to the topic of research...

As a result of the research carried out in this work, the study of literary and electronic sources, I came to the following conclusion: my hypothesis was completely confirmed. Chocolate really has a positive effect on the human body. Comparing the arguments of supporters and opponents of chocolate, I came to the conclusion that there are simply no serious reasons to deny yourself the consumption of real chocolate! It would only be worth adding that moderation is needed in everything. The last and most important argument in favor of chocolate: almost everyone really loves it! Maybe this is a sign of its usefulness? After all, if something tasty gives pleasure, then the body needs it. So “FREEDOM FOR CHOCOLATE!”

Conclusion.

The material I collected can be used in history lessons, familiarization with the surrounding world, biology, and technology at school. And as a result of this work, I acquired the skills of collecting information, making presentations and working with the Internet and literary sources.

Slide captions:

The topic of my research work: Chocolate: harm or benefit? Completed by: Oleg Evgenievich Nagovitsin, 4th grade student of the Polovinskaya secondary school Supervisor: Larisa Aleksandrovna Gracheva, primary school teacher. 2011

searching for arguments that prove the harmfulness or usefulness of a product such as chocolate

Introduction to the history of chocolate. Study and analysis of the composition of chocolate, what substances it consists of and how they affect the human body. 3. Draw conclusions about the benefits or harms of chocolate. 4 . Make recommendations for identifying quality chocolate.

study of literary and electronic sources of information; systematization and generalization of the found material; survey; analysis of the results obtained Research methods:

I assume that chocolate has a positive effect on the human body

Brief historical background

The birthplace of chocolate, like the cocoa tree, is Central and South America.

The first European to discover the power of cocoa beans was Christopher Columbus in 1502. From that moment on, chocolate began its triumphal march across Europe.

From cocoa to chocolate Sorting Cleaning Roasting Grinding

Cocoa beans Cocoa mass Cocoa butter Cocoa cake Chocolate Cocoa powder Processing process

Types of chocolate By structure: Liquid and solid; By taste: Bitter, milky, creamy; By color: Dark brown (black), brown, white. Ingredients: With the addition of various ingredients: raisins, nuts, cookies, etc. Without additions - pure chocolate.

QUESTIONNAIRE SURVEYED 37 STUDENTS OF 2-5 CLASSES

1.What sweets do you prefer?

2.What kind of chocolate do you prefer to taste?

3. What color of chocolate do you prefer?

4. Do you think chocolate can be harmful to health?

5. Do you think chocolate spoils your teeth?

6. Do you know the history of the origin and production of chocolate?

7.Are you interested in learning in detail about the origin, benefits and harms of chocolate?

Do you think chocolate can be harmful to health?

Opinion of opponents and supporters of chocolate opponents 1. lacks vitamins 2. does not affect human well-being 3. source of high cholesterol supporters 1. contains many useful substances 2. improves memory, strengthens the immune system 3. has a positive effect on the cardiovascular system, strengthens blood vessels

Opinion of opponents and supporters of chocolate opponents 4. increases blood pressure 5. contains a large number of calories, it makes you fat 6. the culprit of tooth decay supporters 4. normalizes blood pressure 5. the chocolate diet is a delicious diet 6. it does no more harm to teeth than other sweets

Nutrients and microelements substances cocoa butter cocoa their effect on the human body strengthens the immune system reduces the production of cholesterol, covers the teeth with a protective film and protects them from caries

Nutrients and microelements substances glucose, fats, proteins, carbohydrates caffeine their effect on the human body suppliers of the body's energy, improves brain activity increases blood pressure and provides stress resistance

Nutrients and microelements substances magnesium sodium, potassium, their effect on the human body is important for the rhythmic functioning of the heart, normalizes blood pressure, maintains a normal heart rate

Nutrients and microelements substances calcium, phosphorus, iron fluorine, catechin phosphates, their effect on the human body prevents the development of osteoporosis, increases hemoglobin in the blood, prevents the appearance of tartar and caries. protects against heart disease and cancer

Nutrients and microelements substances theobromine phenols polyphenols their effect on the human body is useful in the treatment of coughs prevent the deposition of fats on the walls of blood vessels reduce the load on the heart, destroy blood clots

Nutrients and microelements substances flavonoids tannin serotonin their effect on the human body thins the blood, delays the aging process of cells, prevents stroke regulates the functioning of the digestive system improves mood, relieves anxiety

Vegetables are good for health

Conclusion As a result of the research, I concluded: my hypothesis was completely confirmed. Chocolate really has a positive effect on the human body. It would only be worth adding that moderation is needed in everything.

For example: Black (bitter) chocolate is prepared with the highest cocoa content - more than 60-80%. Milk chocolate contains cream and a smaller proportion of cocoa - about 30-40%. White chocolate does not contain cocoa beans and is made from cocoa butter and milk powder. The healthiest one is dark (bitter) chocolate without fillings or additives.

Signs of quality chocolate: smooth shiny surface; melts in the mouth and does not smear in the hands; characteristic crunch when breaking, breaks with a dry crack and does not stretch in any way

Eat chocolate and be healthy!

Thank you for your attention!

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