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OverviewAI-generated

Chocolate is a food product with an inception date of 1750 BCE. It is represented by the Unicode character 🍫 and is categorized under the Commons category "Chocolate." The subject is referenced by 2,130 other encyclopedia articles.

Nutritional data for chocolate indicates an energy content of 518 kcal per serving. It contains 33.2 grams of fat, including 19.2 grams of saturated fat, and 50.8 grams of carbohydrates. The sugar content is 40.2 grams, while fiber and protein levels are 6.1 grams and 6.9 grams, respectively. Salt content is recorded at 0.28 grams.

The product is classified as Nova 4 and holds a Nutri-Score of E. There are 8,275 chocolate products listed in Openfoodfacts. PubMed contains 7,763 entries for the query "chocolate." The water footprint for chocolate is 17,196.

Synthesized by Vinony from 22 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 8,275 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 518 kcal
Fat: 33.2 g
— of which saturates: 19.2 g
Carbohydrates: 50.8 g
— of which sugars: 40.2 g
Fibre: 6.1 g
Protein: 6.9 g
Salt: 0.28 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

7,763 papers

The Health Effects of Chocolate and Cocoa: A Systematic Review.Nutrients · 2021Tan TYC, Lim XY, Yeo JHH et al.DOI: 10.3390/nu13092909
Chocolate intake and risk of type 2 diabetes: prospective cohort studies.BMJ (Clinical research ed.) · 2024Liu B, Zong G, Zhu L et al.DOI: 10.1136/bmj-2023-078386
Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial.The Journal of nutritional biochemistry · 2022Shin JH, Kim CS, Cha J et al.DOI: 10.1016/j.jnutbio.2021.108854
Chocolate microstructure: A comprehensive review.ReviewFood research international (Ottawa, Ont.) · 2024Konar N, Palabiyik I, Karimidastjerd A et al.DOI: 10.1016/j.foodres.2024.115091
Dark Chocolate: To Eat or Not to Eat? A Review.ReviewJournal of AOAC International · 2019Zugravu C, Otelea MRDOI: 10.5740/jaoacint.19-0132
Dark Chocolate Intake May Reduce Fatigue and Mediate Cognitive Function and Gray Matter Volume in Healthy Middle-Aged Adults.Behavioural neurology · 2022Nemoto K, Kokubun K, Ogata Y et al.DOI: 10.1155/2022/6021811
Chocolate, "Food of the Gods": History, Science, and Human Health.ReviewInternational journal of environmental research and public health · 2019Montagna MT, Diella G, Triggiano F et al.DOI: 10.3390/ijerph16244960
Chocolate and chocolate constituents influence bone health and osteoporosis risk.ReviewNutrition (Burbank, Los Angeles County, Calif.) · 2019Seem SA, Yuan YV, Tou JCDOI: 10.1016/j.nut.2019.02.011

Wikidata facts

Subclass of: candy
Country of origin: Mesoamerica
Material used: vegetable oil
Image: Three Bars (1).jpg

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Commons category: Chocolate
topic's main category: Category:Chocolate
Commons gallery: Chocolate
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
described by source: Encyclopædia Britannica 11th edition
has active ingredient: theobromine
natural product of taxon: cacao
exact match: purl.obolibrary.org/obo/ENVO_02000065
NCI Thesaurus ID: C68655
water footprint: 17196
Unicode character: 🍫
inception: 1750-00-00
color: brown

Sources (7)

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Gallery (46)

Available in 158 languages

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via Wikidata sitelinks · CC0