Minerals content in cocoa and cocoa products

Cocoa and chocolate contain a number of minerals. Cocoa has the potential to provide significant amount of minerals in the human diet, in particular copper, iron, magnesium, calcium, potassium and zinc.

Potassium, magnesium and calcium are the most abundant minerals in cocoa powder. The mineral content of the cocoa is dependent on the soil condition in which the cacao is grown.

Cocoa and cocoa products contain relatively higher amounts of magnesium compared to black tea, red wine, and apples. Magnesium is involved in catalyzing multitude biological reactions, including protein synthesis, transmission of nerve impulse, muscle relaxation, energy production and bone and teeth adsorption.

The final concentrations of minerals in chocolate products are dependent on the amount of non-fat cocoa solids, the amount of cocoa butter and the presence of other ingredients including milk and nuts which can enhance the levels of certain minerals.

A 100 g bar of plain chocolate is able to supply 24% of the copper needed in a healthy diet, whilst milk and white chocolate are a relatively good source of calcium, which is widely regarded as being beneficial in maintaining strong bones.

Dark chocolate typically has higher amounts of minerals than milk chocolate. Dark chocolate is plentiful in magnesium, important for brain functioning. It also boast other nutrients, such as copper, iron, manganese and zinc.
Minerals content in cocoa and cocoa products

Magnesium functions in cardiovascular system

Magnesium is the fourth most abundant cation in the body and quantitatively it is second to potassium as the intracellular cation. Magnesium plays a vital role in helping the body maintain a healthy cardiovascular system.

There are scores of people with heart conditions who could improve significantly if they supplemented with magnesium.

From arrhythmias to blood pressure, magnesium plays a central role in cardiovascular function and insulin regulation.

Magnesium exerts effects on the cardiovascular system, acting peripherally to produce vasodilation, resulting in changes in blood pressure and cardiac output.

Magnesium is thought to have a direct effect on peripheral arteries and arterioles, which results in a decreased total peripheral resistance.

Magnesium’s actions on the cardiovascular system derive from its effects on calcium channels and pumps to regulate transmembrane and intracellular ionic flows.

Low intake of magnesium is associated with hypertension, atherosclerosis and stroke. This makes supplementation with magnesium even more important for anyone at risk for the diseases and especially for those at risk for dementia.

Dementia vascular due to result of multiple ministrokes throughout the brain has origins in hypertension, atherosclerosis and stroke.

Magnesium deficiency in cardiovascular system symptoms mainly consist of an increased tendency to paroxysmal supraventricular tachycardias, ventricular ectopic beats, ventricular tachycardia or even fibrillation.
Magnesium functions in cardiovascular system

Food sources of magnesium

Magnesium is require by seven key enzymes for glycolysis pathway. Magnesium also participates in muscle contraction and blood clotting.

Magnesium supports the heart, increases brainpower, causes strong peristalsis, and also help build storing bones.

Magnesium is available in many foods. However, most people in the United States probably do not get as much magnesium as they should from their diet.

Magnesium is ubiquitous in foods. This mineral enters human diet mostly from plants. Whole grains, many vegetables, legumes, tofu, and some seafood are good sources, and chocolate contains modest amounts.

Foods with highest magnesium content include milk and other dairy products, meats, seafood, and blackstrap molasses.

Beverages rich in magnesium are coffee, tea and cocoa. Cocoa seems to be the number one source of magnesium.

Magnesium also can be found in whole unprocessed foods in the diet. However, different methods for calculating amounts of magnesium in foods have often lead to conflicting results.

Food sources of magnesium