Yum V's Multi-Vitamin Plus Mineral Formula Milk Chocolate, 60 Count

Product Information

Vitamin K: This vitamin, though present in smaller amounts, is vital for blood clotting and maintaining bone health. Carob is a dark brown pod that grows on the carob tree, which is from the Mediterranean. Its pulp is ground into a powder and is a popular substitute for chocolate in baking. Fibre: Dark chocolate contains dietary fibre which is beneficial for digestion and can provide a feeling of fullness. When compared with other kinds of chocolate, dark chocolate stands tall. “Dark chocolate has lower added sugar and fat than milk or white chocolate,” says Peart, while noting it also boasts an abundance of beneficial antioxidants called flavonoids. Caloric Density: Chocolate is calorie-rich. Overconsumption can contribute to weight gain if you’re not careful with your overall caloric intake.

Studies have shown that MED can increase and even double after consuming high-flavanol dark chocolate or cocoa for 12 weeks ( 16). The result is that your skin has better protection from the sun. Expectant moms in the study ate around one ounce of dark chocolate a day, which is the equivalent of a bar of chocolate or 54 chocolate chips. Calcium: Vital for bone health, present in significant amounts especially in milk chocolate due to its milk content. Due to their antioxidant properties, flavanols are also beneficial in fighting cell damage relating to aging. And although more research is needed, scientists have also found some evidence that flavanol-richer chocolate can increase your insulin sensitivity. “The more you are sensitive to insulin, the lower your diabetes risk,” Peart states. Source of important minerals Regularly eating dark chocolate may help reduce a person’s likelihood of developing heart disease. Some of the compounds in dark chocolate, specifically flavanols, affect two major risk factors for heart disease: high blood pressure and high cholesterol.

Vitamin Content

Chocolate, often regarded as a simple indulgence, is so much more intricate than meets the eye (or the palate!).

The flavanols in cocoa are thought to increase insulin sensitivity, which over the long run might reduce the risk of diabetes. A small 2015 study investigated the effects of chocolate consumption in 60 people with type 2 diabetes and high blood pressure. The researchers found that participants who ate 25 g of dark chocolate daily for 8 weeks had significantly lower blood pressure than those who ate the same quantity of white chocolate. The flavanols in dark chocolate stimulate nitric oxide production in the body. Nitric oxide causes blood vessels to dilate, or widen, which improves blood flow and lowers blood pressure. According to the FDA, any product claiming to be dark chocolate must have a cocoa content of more than 35% ( 7).Some forms of LDL cholesterol are more likely to oxidize, which happens if they react with free radicals in your body. Oxidation makes the LDL particle itself reactive and capable of damaging other tissues, such as the lining of the arteries in your heart.