Chocolate
Chocolate
Chocolate (/ˈtʃɒkəlɪt, -lət, -lɑːt/, from the Nahuatl word xocolātl) is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods.
Etymology
The word "chocolate" comes from the Classical Nahuatl word xocolātl, which derived from the words xococ (sour or bitter) and ātl (water or drink). The term was then adopted into Spanish as chocolate.
History
The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to 450 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.
Types of Chocolate
There are three main types of chocolate: Dark chocolate, Milk chocolate, and White chocolate. Dark chocolate contains the highest percentage of cacao, is low in sugar, and is rich in antioxidants. Milk chocolate, the most commonly consumed chocolate, contains less cacao and is sweeter and creamier due to the addition of milk. White chocolate contains no cacao at all and is made from cocoa butter, sugar, and milk.
Health Effects
Chocolate has been found to have several health benefits. It is a powerful source of antioxidants, may improve blood flow and lower blood pressure, and raises HDL and protects LDL from oxidation. However, it is also high in sugar and can contribute to weight gain if eaten in excess.
See Also
External links
- Medical encyclopedia article on Chocolate
- Wikipedia's article - Chocolate
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski