About 40 grams chocolate bar contains six milligrams of caffeine. That’s equivalent to the caffeine in a glass of chocolate milk or a cup of decaffeinated coffee.

The main fat in chocolate is called stearic acid, which is the main component of the cocoa butter that gives chocolate the “melt in your mouth” texture. Research shows that it does not raise your bad cholesterol (LDL). In fact, eating a moderate amount of chocolate raises your good cholesterol (HDL).

Chocolate is rich in magnesium, copper, iron and zinc. Remember that chocolate contains flavonols which contain cancer-fighting properties.

Cavities are formed when the bacteria present in mouth ferments sugary and starchy food. The product of this process is acid, which can cause cavities. Brushing teeth regularly with fluoride toothpaste can prevent cavities. Nearly every food which contains sugar can cause cavities.

Studies have proved that chocolate have a low glycemix index and that dark chocolate may even improve insulin sensitivity in people with normal and high blood pressure and boost endothelial dysfunction in people with diabetes. So in fact, people with diabetes shouldn’t avoid chocolate, but the consumption of dark chocolate is preferred over white and milk chocolate for it, as it contains a high percentage of cocoa beans.

Chocolate is considered by a lot of people as a direct cause of migraines. All the studies ran on migraines didn’t find any connection between food and migraines. Headaches are related to hormones and not to food.