If you are passionate about chocolate, surely at some point you have asked yourself this question: is white chocolate really as healthy as dark? We discover it for you.
Chocolate, in different shapes and flavors, becomes a real pleasure for many people. Whether in the form of dessert, accompanying recipes and dishes, or simply enjoying a piece of tablet, there is no doubt that it is a joy to be able to savor it. But what about white chocolate? Is it just as healthy as other varieties of chocolate?
Dark chocolate becomes the most appropriate and healthy option to enjoy the different benefits that this popular food offers us. Why? Mainly because its cocoa content is higher, which in turn translates into a higher amount of antioxidants. Therefore, with chocolate, the maxim that the darker it is, the more beneficial it will be (because it will contain a higher percentage of cocoa, and therefore, its antioxidant content will be higher).
But contrary to what you may possibly think, the truth is that not all chocolates are equally healthy. And it is that while dark chocolate helps to protect our cardiovascular health (protecting our heart), improves cognitive and mental function, helps us feel happier and calms the appetite, other varieties such as for example could be the case of chocolate white are not as suitable.
What is white chocolate?
It is a variety made from cocoa butter, sugar and solids from milk. It should contain a minimum of 20% cocoa butter, at least 14% milk solids, up to 55% sugar (or other sweeteners), and 3.5% milk fat.
That is, although we usually know it by the name of white chocolate, it is not actually chocolate It is obtained from cocoa butter, the natural fat from the cocoa bean, which is extracted during the chocolate manufacturing process.
And it differs from chocolate mainly in that: while chocolate is made from cocoa beans, white chocolate is made from cocoa butter, also known as Theobroma oil. That is, white chocolate is a derivative of chocolate, but it would not be appropriate to call it as such.
It first appeared on the market in 1930 by Nestlé, who created a white chocolate tablet known by the name of Gala, which was later renamed Milkybar (which you can still find today in the stores). It consisted of a tablet in which cocoa was mostly substituted for milk.
Why is it not so beneficial for health?
Many nutritionists warn that white chocolate is the least suitable variety of chocolate, mainly due to its high sugar content, compared to other varieties, such as dark chocolate (or even compared to milk chocolate).
While 100 grams of white chocolate provide 59 grams of sugars, 100 grams of dark chocolate provide around 46.1 grams, a somewhat lower amount than if it is added to the nutritional contribution of the latter, we find a much more nutritious dessert.
We must not forget either the richness of antioxidants in dark chocolate. It stands out for its content in flavonoids , which are the main “culprits” of the qualities that this food offers us. For example, it helps us delay aging and lower blood pressure, prevents heart disease, reduces the risk of strokes, and increases good cholesterol…
However, a regular consumption of white chocolate can have a not so positive effect on our health, mainly due to its high fat and sugar content. On the contrary, it contains a greater amount of carbohydrates in the form of sugar and cholesterol.
White chocolate would only stand out for its greater contribution in vitamin A, calcium and protein. However, it would not stand out precisely because it is the best option to include in our diet.
If you are as passionate about chocolate as we are, remember that the most appropriate thing is to opt for the variety of dark chocolate, at least 70%, and try to consume no more than 25 grams per day (between one to two squares, depending on the size ).