Authors: Jose D Perezgonzalez
The nutritional balance of sugary chocolates was studied by Perezgonzalez in 2011. He found that a sample of chocolate bars, chocolate blocks and bonbons currently available in New Zealand shared a similar nutritional profile characterized as being low in protein, high in fat, high in saturated fat, low in fiber and low in sodium. Chocolates with extra source of sugars (eg, added caramel) differed from other chocolates in also being high in sugars and high in carbohydrate. On average, sugary chocolates have a nutritional balance of BNI 128.26s, being particularly unbalanced towards excess of sugars.
Comments: 4 pages, Journal of Knowledge Advancement & Integration (ISSN 1177-4576), Wiki of Science, Creative Commons Attribution-ShareAlike 3.0 License
[v1] 2012-10-01 17:10:54
Unique-IP document downloads: 12 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.