Authors: Jose D Perezgonzalez
The nutritional balance of typical chocolates was studied by Perezgonzalez in 20111. A sample of chocolate bars, chocolate blocks and bonbons currently available in New Zealand shared a similar nutritional profile yet differed enough as to being able to be separated into particular categories. The most populated categories shared a nutritional profile characterized as being low in protein, high in fat, high in saturated fat, low in fiber and low in sodium. Typical chocolates, the most frequent category, differed from the others in also being high in sugar but low in total carbohydrate. On average, the typical chocolate has a nutritional balance of BNI 126.94-fb, being particularly unbalanced towards deficiency in fiber.
Comments: 4 pages, Journal of Knowledge Advancement & Integration (ISSN 1177-4576), Wiki of Science, Creative Commons Attribution-ShareAlike 3.0 License
[v1] 2012-09-30 21:46:09
Unique-IP document downloads: 42 times
Add your own feedback and questions here:
You are equally welcome to be positive or negative about any paper but please be polite. If you are being critical you must mention at least one specific error, otherwise your comment will be deleted as unhelpful.