First of all, we should understand the cocoa butter in pure chocolate from the perspective of nutrition.

Cocoa butter is the natural fat in cocoa beans. Its main components are oleic acid (C18H34O2) and stearic acid (C18H36O2). Stearic acid is a saturated fatty acid, while oleic acid is a monounsaturated fatty acid.

As an energy supply material, it is necessary to subtract the corresponding available energy after intake, especially during weight loss. Cocoa butter is fat in the final analysis, so we should not think that "eating thinner" without moderation. We should estimate the amount of energy we should take in a day, and then divide part of it into cocoa butter.

Fatty acids can be divided into saturated and unsaturated. The next step in nutrition will not be repeated here. We will mainly discuss the benefits of "unsaturated". Generally speaking, the fatty acids contained in animal fats are mainly saturated fatty acids, while vegetable fats are mainly unsaturated. Cocoa contains stearic acid and oleic acid. The oleic acid is beneficial to cardio-cerebral blood vessels, such as controlling cholesterol content in blood, protecting the elasticity of capillaries, softening blood vessels and preventing arteriosclerosis; On the other hand, it has cocoa flavanol, which can resist oxidation.

Pure chocolate contains more than cocoa butter, let alone Japanese scholars who have studied that the fat in cocoa is not easy to be accumulated by the human body, and the benefits of polyphenols on the human body cannot be ignored. The health effects of cocoa on the human body almost all come from polyphenols and minerals. Pure dark chocolate does not add sugar, including cocoa polyphenols, theobromine and dietary fiber, so the impact on weight will not be as prominent as ordinary chocolate.

After all, we will not eat pure chocolate according to the amount of peanut oil, so the comparison without considering the difference in the base is playing hoodlum. In addition, as mentioned before, Westerners who love chocolate are also racking their brains to find ten thousand reasons for eating chocolate. We don't have to worry about why they have reason to eat their favorite chocolate. The real killer of making us fat in chocolate is the large amount of sugar, saturated fatty acids and even trans fats added in the production process. So when you think of the effect of lowering blood pressure, you need to choose dark chocolate with purity of more than 85%. But if you want to lose weight, you should calculate the calories obediently and eat less and move more.