1, eat dark chocolate to control blood pressure. Dark chocolate helps to lower blood pressure, because it contains a high content of flavanol, which can promote the production of nitric oxide, thus relaxing blood vessels. Studies have shown that hypertension and hepatic vascular injury are closely related to chronic liver disease. Dark chocolate can improve blood flow in the liver, which has been confirmed in previous studies. Scientists are now studying whether dark chocolate can also prevent liver damage.

Eating dark chocolate is good for the heart. There are many ways to protect the heart, among which eating more dark chocolate is a good way. This is because pure dark chocolate is rich in flavonoids, which can prevent blood lipids from depositing on the inner wall of blood vessels and prevent vascular embolism.

3. Eat dark chocolate to lose weight. Dark chocolate with cocoa accounting for more than 70% is rich in antioxidants, which can help metabolism and burn fat, thus achieving the effect of losing weight.

Second, the shortcomings of dark chocolate

Dark chocolate contains oxalic acid. Eating calcium-containing food with a small amount of dark chocolate will not affect the absorption of calcium in food and will not form stones. Eating a lot of dark chocolate containing calcium food for a long time will form calcium oxalate which is insoluble in water and can not be absorbed by human body, which will inhibit the digestion and absorption of nutrients to a certain extent, and will also cause symptoms such as diarrhea and dry hair, which will affect human growth and development, and even the deposition of calcium oxalate may induce various organs.

In addition, oxalic acid in chocolate combines with calcium ions to form calcium oxalate, which will be excreted with urine, reducing the body's intake of calcium, and will lead to calcium deficiency in the long run.

Extended data:

The sugar content of chocolate in China is as high as 50%, but the cocoa content is mostly insufficient. But real chocolate is bitter and astringent, which is usually not easy to be accepted by most consumers. So cocoa butter will be added. Cocoa butter has a wonderful taste and is very smooth. The higher its content, the softer the taste of chocolate. However, many choices in the market are cocoa butter substitutes, which reduce the cost a lot and make the taste smooth. Unfortunately, it has no nutritional value and contains trans fatty acids.

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