Potassium, magnesium and calcium are the most abundant minerals in cocoa powder. The mineral content of the cocoa is dependent on the soil condition in which the cacao is grown.
Cocoa and cocoa products contain relatively higher amounts of magnesium compared to black tea, red wine, and apples. Magnesium is involved in catalyzing multitude biological reactions, including protein synthesis, transmission of nerve impulse, muscle relaxation, energy production and bone and teeth adsorption.
The final concentrations of minerals in chocolate products are dependent on the amount of non-fat cocoa solids, the amount of cocoa butter and the presence of other ingredients including milk and nuts which can enhance the levels of certain minerals.
A 100 g bar of plain chocolate is able to supply 24% of the copper needed in a healthy diet, whilst milk and white chocolate are a relatively good source of calcium, which is widely regarded as being beneficial in maintaining strong bones.
Dark chocolate typically has higher amounts of minerals than milk chocolate. Dark chocolate is plentiful in magnesium, important for brain functioning. It also boast other nutrients, such as copper, iron, manganese and zinc.
Minerals content in cocoa and cocoa products
