Caffeine In Chocolate
The Effects Of Caffeine In Chocolate
Caffeine in chocolate is found in levels just above trace, depending on the color and cocoa concentration in the chocolate that you are eating. The darker, the more bitter, right? Well, caffeine is a bitter white substance called xanthine alkaloid, and it is more prominent in darker chocolates which aren’t mixed as heavily with dairy and sugars. There is another element which accompanies the caffeine in chocolate, and in fact trumps it on most levels as far as effect. It is called theobromine, and it is in far greater amounts than its like component, caffeine. The effects of both of them together are quite potent, giving the chocolate lover a few more things to think about.
The caffeine in chocolate is measured while it is in cocoa bean form, after it has been stripped of its tough husk. The average cocoa bean is comprised of about .2% caffeine, and it takes an estimated 20 cocoa beans to make up one milk chocolate bar. As the amounts of theobromine are about 4 times as many, the effects of this combination may seem quite potent. Chocolate does boost your energy level, it does increase your sex drive, and it does contain antioxidant properties which are considered good for the heart. The less sugar content in your chosen dessert the better, of course, which is why doctors would sooner recommend the darker, more bitter chocolate varieties than milk chocolate products.
The caffeine in chocolate is higher than the amount found in an average cup of coffee, but because it is a solid food with other nutritional attributes, it is not considered to be as jarring and jolting. The average cup of coffee has about 120 mg of caffeine per 8 ounce serving, while a dark chocolate bar carries around 113 mg of caffeine per 2 solid ounce serving. This is quite a difference, and because we rarely stop at the recommended serving amounts of our favorite foods, we are more likely to consume upwards of 200 mg of caffeine in chocolate per setting.
This is in no way meant to discourage the consumption of chocolate, or the caffeine in chocolate, as I know that wild horses couldn’t keep me away from it. Just remember that the sister stimulant present in chocolate is considered even more potent still, and this explains the altogether feel-good experience of eating and digesting chocolate. Eating semi-sweet to bitter-sweet dark chocolate up to three times a week can do wonders for your heart and even for your complexion. That’s right, taking away the heavy sugars and cocoa butters present in milk chocolate gives us an extremely healthy and stimulating supplement. Go forth and enjoy!