Homespun

February 14, 2001




Chocolate and a Healthy Diet?

Happy Valentine's Day to all of you sweethearts! Hope you have a "sweet" day and that all of the chocolate lovers get their chocolate wishes!

There is some semi-sweet news for all of us Valentines that happen to fit into the category of chocolate lover. Chocolate is rich in calories and saturated fat, but moderate amounts can be a part of a healthy diet.

Here are some choco-facts:

  • An ounce of dark, milk or semisweet chocolate typically has between 140 and 150 calories and 9 to 10 grams of fat, which account for 55% to 65% of the calories.

  • If the chocolate covers nuts, or if cream or coconut is added, there will be couple more grams of fat and usually 20 more calories per ounce. If the candy is mostly mint or a cherry, with only a coating of chocolate, there will be only about 120 calories and 2 to 3 grams of fat in an ounce.

  • Chocolate is rich in some of the same antioxidants as tea, which may help protect against heart disease and cancer. One ounce has about as much as a half cup of brewed black tea.

  • Chocolate has little effect on blood cholesterol. It is a plant product and thus cholesterol-free. The highly saturated fat in chocolate is mostly stearic acid, which does not boost blood cholesterol the way other saturated fatty acids do.

  • Chocolate has only small amounts of caffeine.

  • It doesn't cause acne.

  • It isn't addictive. Chocolate is usually No. 1 on the list of overeaters. Cocoa powder and chocolate do contain a substance that might set off some neurons in the brain and produce a feeling of well-being, according to one study. But to get any psychoactive effect, you would have to swallow 50 to 100 pounds of chocolate at one sitting--too much, even for an avid chocolate fiend like me.

  • Chocolate contributes little to tooth decay. Plain chocolate bars, though sugary, are not sticky and clears out of the mouth quickly. In addition, cocoa contains substances that may inhibit the bacterial growth that promotes plaque formation and thus cavities.

Now those are a few somewhat scientific facts about chocolate. And all joking aside, chocolate and sweets should never take the place of nutritious foods in anyone's diet. But an occasional chocolate candy bar or other treat is not bad for you either. So go ahead and enjoy your Valentine chocolates, and get back to the fruits and vegetables tomorrow!

PECAN TOFFEE

1½cups chopped pecans, divided
1 cup sugar
1 cup butter, softened
1/3 cup water
5 (1.55 oz.) milk chocolate bars, broken into small pieces

Line a 15 x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil.

Sprinkle foil with 1 cup pecans to within 1 inch of edges.

Bring sugar, butter, and 1/3 cup water to a boil in a large heavy saucepan over medium heat, stirring constantly.

Cook mixture over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage).

Pour hot mixture over pecans; sprinkle with chocolate pieces and let stand 30 seconds.

Sprinkle with remaining ½ cup pecans. Chill 30 minutes.

Break up toffee using a mallet or rolling pin. Store in an airtight container. Yield: 1¾ pounds.

This page created by Margie Yarnell, Extension Secretary/Webmaster.

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