Milk chocolate: calories, carbs, fats and other nutrients

Milk chocolate

Before milk varieties of chocolate appeared, cacao beans came a long way. It began in America, where in ancient Indian tribes this raw material was used to prepare a hot, bitter drink with spices. To the Mayans, cacao beans were sacred. In Europe, the product migrated much later – after the discovery of America – and also in liquid form. Sugar, vanilla, pepper, cornmeal and salt were added. This drink was mostly drunk by wealthy people. In Great Britain they were the first to add milk to it and this can be regarded as the beginning of the history of milk liquid chocolate.

Macroelements and calories

Proteins (g)Fats (g)Carbohydrates (g)Calories

Vitamins (mg)

  • b-carotine: 0,012
  • A: 22
  • B1: 0,08
  • B2: 0,45
  • B5: 0,43
  • B6: 0,1
  • B9: 19
  • E: 0,8

Microelements (mg)

  • Potassium, K: 462
  • Calcium, Ca: 352
  • Magnesium, Mg: 68
  • Sodium, Na: 136
  • Phosphorus, P: 309
  • Iron, Fe: 1,5

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