Chocolate abụwo ihe na-atọ ụtọ, nke bara uru ma bara uru maka ihe karịrị afọ 2,000. Site na swiit na-eme ka mmiri milkshakes, kọfị ka ọ ghara ikpuchi ya, ojiji ọ na-eji oge eme ihe. Ụfọdụ na-eche banyere ọgwụgwọ dị ụtọ iji bụrụ onye na-agwọ ọrịa; ndị ọzọ na-ezo aka na ya àgwà ọgwụ. Otu na-adịbeghị anya site na Mahadum South Australia, n'eziokwu, chọpụtara na ikikere chocolate pụrụ inye aka belata ihe ize ndụ nke ọrịa obi.
Akụkọ
Chocolate sitere na osisi nke osisi cacao nke sitere na oke ohia nke South na Central America. Ndị Maya na Aztec bu ụzọ jiri mkpụrụ osisi ahụ mee ihe site n'ịpịnye ha n'ime ihe ọṅụṅụ na-ekpo ọkụ, nke na-asọ oyi, na ihe ọṅụṅụ dị ilu. N'afọ 1500, ndị na-eme nchọpụta na Spain naghachitere ha njem ha na Spain ebe mmiri ọṅụṅụ chocolate ghọrọ ihe na-amasị ndị ọgaranya na ndị eze. N'ihe dị ka afọ 100 ka nke a gasịrị, a na-agwa ndị ọgaranya na mba ndị ọzọ Europe ụdị nri a - nke dị oke ọnụ ma na-arụsi ọrụ ike iji mepụta.
N'ụzọ doro anya, ọ bụ mgbanwe mmepụta ihe - na mepụtara nke koko na 1828 - nke nyere aka wetara chocolate nye ọha mmadụ. Usoro mmepụta ego ndị dị ọnụ ala na-eme ka chocolate bụrụ nke a na-emepụta nke ọma na ọnụ ahịa dị oke ọnụ. Ihe ndi ozo nadiri aka kari mgbe, na 1875, Daniel Nestlé mere ka mmiri ara ehi na-eme ka mmiri gwakọtara ya, na-emepụta "creamy", "mmiri ara ehi chocolate." Site ná mmalite afọ 1900, chocolate nwere ohere maka onye ọ bụla.
Taa, chocolate bụ akụkụ siri ike nke akụ na ụba ụwa.
Osisi Chocolate
Osisi Cacao dị ntakịrị, osisi "n'okpuru" osisi ndị na-eto n'okpuru okpuru elu nke oke mmiri ozuzo ebe ha nwere ike ịnweta ogo nke ndò, iru mmiri, na ihe oriri. Obere nta, ọ dịghị ibu karịa isi ntụtụ, nke a na-akpọ midges, na-ebi na ahịhịa ndị na-emebi ahịhịa ọhịa, na-emetọ osisi osisi cacao, nke na-emepụta pods jupụta na mkpụrụ 50 osisi cacao kwa!
Ọ na ewe oge, okooko osisi na-apụta n'osisi cacao mgbe ihe dị ka afọ ise nke uto.
Site Osisi gaa na tebụl gị
N'agbanyeghị mmepụta nkà na ụzụ, mkpụrụ osisi cacao ka na-egbute, nke a na-emepụta akwụkwọ nri na-eme ka ọ bụrụ ọka. Ọtụtụ ndị na-akọ ugbo na-eto eto ka ha na-eme ka ndị na-akọ ugbo na ndị na-arụ ọrụ n'ụlọ ọrụ chocolate na ụwa.
N'otu oge na mgbakọ ụlọ ọrụ mmepụta ihe, a na-agbacha mkpụrụ ahụ, wee meghee ka ị hapụ "nibs," bụ nke na-eme ka mmanya ṅụọ mmanya (ihe ọṅụṅụ na-abụghị mmanya na mmiri mmiri na chocolate). Na-esote, dabere na ngwaahịa ikpeazụ, a na-ejikọta mmanya ahụ na mmiri ara ehi na shuga na butter butter, wee nụchaa ya na usoro conching.
A na - agwakọta ihe dị iche iche nke osisi cacao ka ha wee nwee mmụgharị ọhụrụ dị ụtọ dị ka chocolate, nke nwere ihe dị ka pasent 35 nke mmanya ọṅụṅụ chocolate, chocolate, nke nwere ihe dị ka pasent 15 ruo 35, na mmiri ara ehi chocolate, nke nwere ihe na-erughị 15% mmanya. White chocolate nwere butter butter, mana ọ bụghị mmanya chocolate.
Otutu chocolate sitere na okpukpu ato nke cacao - forastero (nke 90% nke chocolate choro) chorostro (siri ike ka o too, ma o nwere ihe ozo kariri forastero) na trinitario (ihe ozo nke forastero andcriollo).
O di nwute, otutu osisi ubochi taa ka na-etolite na "ubi nke ubi," kpochapuru, ubi ndi na-adighi mma nke na-eme ka onu ocha buru ibu ma na-eme ka okpueze buru ibu ruo obere oge. Mwepu nke oke ohia a na-eme ka okpukpu osisi cacao na-eto eto, ma o na-enyekwa nsogbu nke oke ohia. Tụkwasị na nke ahụ, osisi cacao ndị a na-eto eto na-emepụta ihe ọkụkụ na-adọrọkarị mfe na pests ma na-achọ ka e jiri pesticides na fatịlaịza mee ihe.
O di nwute, oru ugbo ohia na-acho ebe di iche iche ohia. E nwere ọtụtụ uru gụnyere ego ndị ọzọ na-enweta site n'ịghapụta ihe ọkụkụ, ụgwọ ọrụ nkwụsị, na ịdị ogologo osisi ogologo.
Uru ahụike
E nwere ihe karịrị 300 chemical chocolate, ndị ọkà mmụta sayensị na-achọpụta mgbe niile ihe ọmụma banyere ha na otú ha na-arụ ọrụ na ahụ mmadụ.
Dịka ọmụmaatụ, ihe ọmụmụ ụlọ ọgwụ Mayo achọpụtala na chocolate nwere stearic acid, nke bụ abụba na-anọpụ iche nke na-adịghị eme ka LDL cholesterol mụbaa. Nchọpụta ndị ọzọ na-ekwu banyere mmetụta ndị na-akpata antioxidant nke chocolate chocolate na ihe ndị na-ebuli elu na ọnọdụ. Nutritionally, a 1.5-ounce ọrụ nke mmiri ara ehi chocolate nwere ihe dị ka 3 grams protein, na obere pasent nke riboflavin, calcium, na ígwè. 100 grams nke koko nwere ikikere 13,120 oxygen radical absorbance capacity (ORAC), nha nke ike antioxidant. Ndị antioxidants nwere ike ime ka ahụike dịkwuo mma, na-ebute mmalite nke ọtụtụ ọrịa ndị metụtara ọrịa, na-ebelata ihe ize ndụ nke ụfọdụ ọrịa cancer, melite ọrụ obi, na ndị ọzọ.
Ihe gbasara chocolate na arụmọrụ
Iri chocolate nwere ike inyere aka mee ka anyi di nkpa na nká, dika ihe omumu nke a bu n'akwukwo Hypertension. Ọmụmụ ihe a nwalere echiche bụ na flavorols nri (site na chocolate) nwere ike ime ka ọrụ agadi na-arụ ọrụ na ndị agadi na-enwe mmerụ nwayọọ nwayọọ (MCI), nke nwere ike ịgụnye nsogbu na ncheta, asụsụ, iche echiche, ma ọ bụ ikpe.
Ndị nchọpụta chọpụtara na ndị kpochapụrụ okpukpu okpukpu elu ma ọ bụ nke dị elu maka ọnwa 2 nwere nnukwu mmụba na nyocha ụfọdụ nke nyocha, tinyere nzere nke nkwụsị insulin, ya bụ ịkwalite usoro ọbara shuga, nakwa ngbanwe nke ọbara mgbali, jiri ya tụnyere ndị na-ere nanị ntakịrị.
Flavanols bụ ụdị flavonoid, phytochemical ma ọ bụ ihe ọkụkụ nke osisi jikọtara ọtụtụ uru ahụike nke koko. A na-ahụkwa flavonoids n'ọtụtụ mkpụrụ osisi na akwụkwọ nri ndị na-amị mkpụrụ; nchọpụta dịgasị iche na-egosi na flavonoids nwekwara ihe mgbochi, mgbochi nje, na imegide cancer.
Mkpụrụ Chocolate na Ọbara Gị
Otu nyocha, nke e bipụtara na Cochrane Library, lere data site na ọmụmụ 20 ndị e bipụtara na iri gara aga, ma chọpụta na ndị na-eri ngwaahịa koko flavanol kwa ụbọchị, ruo izu ole na ole, hụrụ ka ọbara mgbali elu ha dị ihe dịka abụọ ma ọ bụ isi atọ, nke, yana ihe oriri na-edozi ahụ zuru oke na ibi ndụ nwere ike ime nnukwu ọdịiche na ahụike gị.
Uru ndị ọzọ maka Ahụike Cardiovascular
Otu nyocha nhazi na meta-analysis nke ule a na-achịkwa, nke e bipụtara na mbido afọ 2011, mgbe e mesịrị nyocha ọzọ e bipụtara na American Journal of Clinical Nutrition na January nke afọ a, "nyochare mmetụta nke koko bara ụba flavonoid na isi niile ihe ize ndụ nke ọrịa obi. " Nchoputa nke nyochaa nke akwukwo iri abuo na ndi mmadu 1106, dika akuko na Journal of Nutrition, gosiputara na oriri ndi ozo na-eme ka mgbali ogugu, onu ogwu insulin, profaịlụ lipid na mmuputa nke ogwu. Nri elu? Ozi niile dị mma maka usoro obi anyị. N'ihi nke a, e nweela ọtụtụ isiokwu ọhụrụ na-agbanye chocolate dị ka ihe oriri na-ere ọhụrụ.
Chocolate maka Ahụike Brain
Nnyocha sitere na Ụlọ Akwụkwọ Ọmụmụ Na-ahụ Maka Nkà Mmụta Ọmụmụ na Ịgwọ ọrịa na UK na-achọpụta na iwepu koko flavanols nwere ike imeziwanye akụkụ nke anya na ụbụrụ. Ọmụmụ ihe ahụ lere nnukwu oriri nke koko flavanols ma nwalee ihe ọhụụ ahụ na arụmọrụ na-achọpụta na ọ dịwanye mma.
Nọgide Na-eche
Nnyocha dịgasị iche iche nke gosipụtara ọtụtụ uru ahụike nke koko bụ nkwa maka ezi ahụike, mana ọ dị mkpa ịghọta na ọ bụghị ihe niile a na-emepụta chocolate ka e kere. Ọ bụ ezie na ihe niile chocolate nwere ụfọdụ flavonoids, na-edozi obere chocolate chocolate na ọdịnaya cacao elu pasent 70 bụ nhọrọ gị kacha mma. Nke ka elu karia koko, otutu flavanols na antioxidants o nwere. Ị nwekwara ike ịzụta cacao ma ọ bụ koko ntụ ntụ nke a pụrụ iji mee ihe n'ọtụtụ ụzọ.
Iji mee ka ọ bụrụ nke ọma, iji nweta uru obi nke koko flavanols, ị ga-eri mmiri ara ehi chocolate 33 nke ọ bụla n'ụbọchị! Ozi ọma ahụ? Ịgbanwe na chocolate chocolate pụtara nanị iri asatọ na ite itoolu kwa ụbọchị. Wink, wink!
Buru n'uche na sugar ọdịnaya gị chocolate mmanya ga-akwụ ụgwọ dị iche iche uru - ya mere na-eche banyere na-agbakwunye na obere processed koko ntụ ntụ ka smoothies, yogọt yogurt, ụtụtụ gị ma ọ bụ cheese cheese, na hey ihe mere na-eme ka ahumachi ọkụkọ, Mexico omenala efere nke na-agụnye ihendori ejiri koko mee. Ma ọ bụ na ị nwere ike ịnwale ịmepụta chocolate pudding na bred banana, avocado, koko ntụ ntụ na ma ụbọchị ma ọ bụ stevia.
N'ozuzu ya, ịṅụ chocolate mgbe a na-edozi ma dị ọcha, nwere ike itinye ọtụtụ uru ahụ ike na-eme kwa ụbọchị.