Showing Food Chocolate
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Chocolate | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Chocolate is a range of products derived from cocoa, mixed with fat (i.e. cocoa butter and/or plant oils) and finely powdered sugar to produce a solid confection. There are several types of chocolate according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to governmental regulation. [Wikipedia] | ||||||||||
| Primary ID | FOOD00687 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Cocoa and cocoa products | ||||||||||
| Sub-Group | Cocoa products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Types_of_chocolate | ||||||||||
| Composition | |||||||||||
| Compounds |
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. | ||||||||||