THE FOOD VALUE OF CHOCOLATES

Stratford Evening Post, Issue 74, 31 July 1929, Page 5

THE FOOD VALUE OF CHOCOLATES

In. ordinary chocolate the relative proportions of, nib, cocoa, butter, and sugar, vary considerably, but in the composition of. a high class eating chocolate, there? would be 31 per cent, of cocoa butter and '52 per cent, of sugar, which, converted into energy giving power calories per lb would be translated as cocoa butter .1327 calories, and sugar 973, and allowing 152 calories for other digestible carbohydrates, and 76 for protein, gives a total number of calories 2538. This figure without comparison, is not of sufficient importance so a table is given be- , low, showing the relative values of foodstuffs on the basis of calories per lb. FUEL VALUE OP FOODSTUFFS. Foodstuffs as Calories Purchased P l ' lb - Cabbage 121 Cod Fish 209 Apples • 2,U Potatoes 302 Milk 314Eggs 59 ± Beef. Steak 9 60 i Bread (average white) .. 1180 Sugar 18 ? 5 , Cocoa ) 2258 Eating Chocolate 2538 The fuel value of milk chocolate is even greater than that of plain chocolate, yielding 2615 energy giving calories per lb, and it is generally recognised that milk cho' colate is the most nutritious of all sweetmeats, which i s easily understood when in one pound of chocolate (high grade milk chocolate) there is three-quarters of a pound of chocolate, and two pounds of milk. Milk chocolate retains all the cream proteins, sugar, phosphates and calcium of the original ! milk, as well as the important vita- ' mins A, B and D. During the war, chocolate was ! very much valued, as la compact t food, and all polar expeditions carry chocolate ■as an essential part of the diet.