0000000001034893

AUTHOR

Piero Roberti

showing 1 related works from this author

Mineral essential elements for nutrition in different chocolate products

2016

In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The compone…

0301 basic medicinemineralFood HandlingIronDietarychemistry.chemical_elementZincmagnesiumFood handlingSelenium03 medical and health sciences0302 clinical medicineNutrientmedia_common.cataloged_instance030212 general & internal medicineFood scienceChocolate; cocoa; iron; magnesium; mineral; nutritional values; Cacao; Chocolate; Iron Dietary; Magnesium; Selenium; Trace Elements; Zinc; Food Handling; Nutritive Value; Food ScienceChocolateEuropean unionTrace Elementmedia_commonnutritional valueCacao030109 nutrition & dieteticsMineralSettore AGR/15 - Scienze E Tecnologie AlimentariTrace ElementsZincMilk ChocolatechemistrycocoaReference valuesnutritional valuesNutritive ValueIron DietarySeleniumFood ScienceInternational Journal of Food Sciences and Nutrition
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