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A very small piece of chocolate, typically a single bite-sized milk or dark chocolate.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
59.4g
· 44%
Protein
7.6g
· 6%
Fat
30.6g
· 50%
Fiber
3.4g
Vitamins
B2
0.23mg · 18% DV
B12
0.2µg · 8% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
206mg · 29% DV
Calcium
189mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18.5g
MONOUNSATURATED
9.6g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
It can, especially when eaten slowly, because its rich flavour may create a sense of satisfaction. Eating it distractedly or quickly can make it easier to reach for more.
Yes. Coffee’s roasted, bitter notes pair particularly well with cocoa flavours. People sensitive to caffeine may want to avoid this combination late in the day.
A small piece may be enjoyed before exercise for a quick energy boost, but it is not a balanced pre-workout meal on its own. After training, pairing it with a protein-containing food such as yogurt or milk is a more balanced choice.
Cocoa naturally contains small amounts of caffeine and theobromine, which can affect sleep in sensitive people. The effect is usually milder with milk chocolate, but individual responses vary.
Usually, chocolate keeps best in a cool, dry, dark cupboard. Refrigeration can expose it to moisture and cause a whitish coating to appear on the surface.
Not necessarily. The coating is often fat bloom or sugar bloom, caused by changes in temperature or humidity; it can affect texture and appearance but is not usually a safety issue if the chocolate smells normal and the packaging is intact.
Yes, provided it is wrapped tightly in an airtight container or bag. Let it return to room temperature before opening the package to limit condensation on its surface.
Dark chocolate usually has a higher cocoa content, a more intense flavour, and little or no milk. Milk chocolate is sweeter and creamier, but people with a dairy allergy should check the label carefully.
Some people associate chocolate with migraine attacks, but it is not always a direct trigger; a craving for chocolate can also be an early sign that an attack is starting. A food and symptom diary can help identify an individual pattern.
No. Theobromine and caffeine in chocolate can be toxic to dogs and other pets, and risk depends on the animal’s size and the type and amount of chocolate consumed. Contact a veterinarian promptly if a pet eats chocolate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.