Dietary advice on choosing healthy chocolate varieties

Dietitians advise consumers to prioritize ingredient lists over packaging when selecting chocolate. White chocolate is identified as the least nutritious option because it lacks cocoa mass and the beneficial polyphenols found in other varieties. It is primarily composed of sugar—often exceeding 65g per 100g—along with cocoa butter and dairy products, making it highly caloric.

When shopping, experts recommend avoiding products containing trans fats, excessive sugar, or unnecessary flavor enhancers. Dark chocolate is preferred due to its high cocoa content, which provides flavonoids and essential minerals such as magnesium, potassium, iron, zinc, copper, manganese, and selenium. While chocolate can be part of a diet, experts emphasize moderation and choosing products with simple ingredients and higher cocoa concentrations.