Mineral essential elements for nutrition in different chocolate products

  title={Mineral essential elements for nutrition in different chocolate products},
  author={Luciano Cinquanta and Cinzia Di Cesare and Remo Manoni and Angela Piano and Piero Roberti and Giancarlo Salvatori},
  journal={International Journal of Food Sciences and Nutrition},
  pages={773 - 778}
Abstract In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source… 
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