It's always a delightful to find chocolate in every bite of your cookie. These tiny morsels that offer bursts of flavour and texture are known as chocolate chips and are used commonly by bakers. Here are some nutritional facts about chocolate chips.
What are chocolate chips?
Chocolate chips are tiny pieces of confectionery that are either used as toppings for desserts of eaten on their own. These drop-shaped chocolate pieces are commonly added to cookies, sundaes, pancakes brownies and ice creams as embellishments.
They offer short bursts of chocolate flavour and add creamy texture to baked goods and frozen desserts.
Chocolate chips are drop shaped with a flat, circular base, and are not bigger than 10 millimeters in diameter. They can be made of dark chocolate, milk chocolate or white chocolate. These chips may also have swirls of two or more type of chocolate.
Chocolate chips are either made of high quality chocolate or compound chocolate, a low-cost alternative made of cocoa, vegetable oil and sweeteners.
Also Read: Chocolate spreads: Are there any health benefits to them?
Chocolate chip nutrition
100 grams of chocolate chips contain the following nutrients:
| Nutrient | Measure (Daily Value) |
| Calories | 400 |
| Total fat | 43% |
| Saturated fat | 14 gm (70%) |
| Cholesterol | 70 mg (23%) |
| Sodium | 341 mg (14%) |
| Potassium | 221 mg (6%) |
| Total carbohydrates | 58 gm (19%) |
| Protein | 6 gm (12%) |
| Vitamin C | 0% |
| Calcium | 3% |
| Iron | 13% |
| Vitamin B6 | 5% |
| Cobalamin | 1% |
| Magnesium | 13% |
Also Read: Chocolate ganache nutrition facts and health benefits
Health benefits of chocolate chips
The main ingredient in chocolate chips is chocolate, which has a host of health benefits due to its antioxidant and mineral rich profile. It can offer a wide variety of micronutrients such as magnesium, copper, potassium and calcium. Chocolate is also rich in healthy lipids, fibre and polyphenols.
Epicatechin, catechin and procyanidins are some of the flavanols in chocolate that provide antioxidant benefits.
Here are some of the health benefits of chocolate chips:
- Rich in antioxidants
- Regulates blood pressure
- Regulates insulin levels
- Improves vascular (blood vessel) functions
- Is prebiotic and improves digestive health
- Improves mood
- Good for heart health
- Good source of iron
- Prevents clot formation
- Could prevent cancer
- Improves gut health
- Can combat obesity
- Strengthens immune system
- Boosts nervous system
- Improves libido
1. Good for heart health: Chocolate contains minerals that are essential for the functioning of the heart. It contains copper, magnesium, potassium and calcium. These minerals reduce not only the risk of hypertension but also cholesterol. Potassium and calcium are important for the contraction and relaxation of heart muscles. Studies show that chocolate consumption can also reduce risk of stroke in women, improve endothelial functions and prevent clots.
2. Helps manage type 2 diabetes: Chocolate consumption is tied to reduced risk of type 2 diabetes. Studies say that those who consumed more chocolate benefited from the flavanol content, which reduced risk of developing diabetes. It can also lower the risk of gestational diabetes in pregnant women. These are however benefits of unsweetened pure chocolate chips.
3. May prevent mood disorders: We often reach for a chocolatey treat when we are down in the dumps and instantly feel better. That's because chocolate is hyperpalatable, which provides a short-term improvement in mood. The flavanol-rich food can also cognitive performance and reduce mental fatigue, according to a study.
Reference:
1. Katz, D. L., Doughty, K., & Ali, A. (2011). Cocoa and chocolate in human health and disease. Antioxidants & redox signaling, 15(10), 2779–2811. https://doi.org/10.1089/ars.2010.3697
2. Montagna, M. T., Diella, G., Triggiano, F., Caponio, G. R., De Giglio, O., Caggiano, G., Di Ciaula, A., & Portincasa, P. (2019). Chocolate, "Food of the Gods": History, Science, and Human Health. International journal of environmental research and public health, 16(24), 4960. https://doi.org/10.3390/ijerph16244960
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