Chocolate and calories

Which Type of Chocolate Has the Most Calories and Fat?

By far the lowest-calorie, lowest-fat form of chocolate is cocoa (the unsweetened type). A serving of 3 tablespoons has about:

·         60 calories

·         1.5 grams fat

·         0 grams saturated fat

·         3 grams fiber

The equivalent in unsweetened baking chocolate is 1 square (1 ounce), which contributes:

·         140 calories

·         14 grams fat

·         9 grams saturated fat

·         4 grams fiber

By comparison, a typical 2-ounce serving of semisweet or milk chocolate (with sweetener and other ingredients added) contains:

·         270 calories

·         17 grams of fat

·         10 grams of saturated fat

Semisweet chocolate adds around 3 grams of fiber per 2 ounces, while milk chocolate typically contributes zero. The mostly insoluble fiber in cocoa comes from the seed coat on the unprocessed cocoa bean.

For a better flavonoid-to-calorie ratio, choose cocoa powder whenever possible for baking and making hot chocolate.

Don't Forget the Calories

One thing most chocolate bars have in common is calories. An ounce of sweetened chocolate will cost you about 150 calories -- that's about six to seven chocolate kisses. Here's my take on it as a chocolate lover: Those six kisses are worth every calorie.

But here's a word of caution: The health benefits of chocolate may disappear if you are adding the calories above and beyond your regular intake. This could mean you're adding pounds along with the flavonoids.

Researchers from the University of California at Davis said it best in a scientific review on cocoa and chocolate flavonoids published in the Journal of the American Dietetic Association. They concluded that people may benefit from including a variety of flavonoid-rich foods as part of a healthful diet -- and dark chocolate, in moderate amounts, can be part of this plan.

New and Improved Chocolate Products

Now that the word is out that chocolate may have health benefits, special chocolate products are hitting the shelves. Two examples are CocoaVia and Hershey's Cacao Reserve.

1. CocoaVia (by Mars Inc.)

This product contains cocoa powder with a higher amount of flavanol than your average chocolate bar. The company has also added cholesterol-lowering soy sterol esters (similar to the type in Benecol and Take Control margarines). They have also added B-vitamins and calcium and two antioxidant vitamins, C and E.

Whether all this leads to much health benefits remains to be seen. I can tell you that the products I've tried taste worthy of your attention. If you are interested in trying CocoaVia, try to find them on sale because as the amount of nutrients and flavanols went up, so did the price.

There are several types of CocoaVia bars. The Original Chocolate Bars contain (per 22-gram serving):

·         100 calories

·         6 grams fat

·         3.5 grams saturated fat

·         9 grams sugars

2. Hershey's Cacao Reserve

Want some of the benefits of dark chocolate but with the flavor of milk chocolate? Try the milk chocolate bars in the Cacao Reserve line by Hershey's. I found them in my drugstore. I tried the Milk Chocolate with Hazelnuts with 35% Cacao. It was delicious, and a cross between a milk chocolate bar and a dark chocolate bar, I think.

Per 1 ounce (that's a little more than 28 grams):

·         162 calories

·         11 grams fat

·         5 grams saturated fat

·         11.8 grams sugars

Chocolate Recipes

If you're ready to cash in on the possible health benefits of chocolate (or at least the taste benefits), here are a couple of lighter dessert recipes to fulfill your chocolate cravings.

Chocolate Raspberry Pound Cake

Dust this cake with powdered sugar and serve with fresh raspberries and a dollop of Light Cool Whip or whipping cream, if desired. If you don't want to use Splenda, increase the sugar to 1 1/2 cups.

3/4 cup less-sugar raspberry preserves
1 cup whole-wheat flour
1 cup unbleached white flour
1 cup granulated sugar
1/2 cup Splenda
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup less-fat margarine (with 8 grams of fat per tablespoon), preferably with plant sterols added
3 tablespoons raspberry-flavored liqueur (fat-free half-and-half can be substituted)
16 ounces fat-free sour cream
2 large eggs (use higher omega-3 type, if available)
1 1/2 teaspoons vanilla extract
Powdered sugar (for dusting)

·         Preheat oven to 350 degrees. Coat an angel food pan (tube pan) with canola cooking spray and dust lightly with flour. Place the raspberry preserves in a small microwave-safe bowl and heat on HIGH for 15 seconds or until softened.

·         Add whole-wheat and white flours, sugar, Splenda, cocoa, baking soda, and salt to large mixing bowl and beat on low to blend well. Stop mixer and add margarine, liqueur, sour cream, eggs, vanilla, and softened preserves all at once. Beat on medium speed for two minutes, scraping sides of mixing bowl after a minute.

·         Pour batter into prepared pan and bake for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove cake from pan and place on serving plate to cool completely. When ready to serve, dust powdered sugar over the top. Serve with fresh raspberries and a dollop of whipped topping or whipping cream. if desired.

Yield: 16 servings

Per serving: 195 calories, 5 g protein, 36 g carbohydrate, 4 g fat, 1 g saturated fat, 3 g fiber, 311 mg sodium. Calories from fat: 18%.

Chocolate Truffle Bars

2/3 cup less-fat margarine (with 8 grams of fat per tablespoon) like Take Control
1/3 cup fat-free half-and-half
7 ounces (7 squares) unsweetened baking chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup Splenda
2 large eggs (use higher omega-3 type, if available)
1/2 cup egg substitute
1/2 cup whole-wheat flour
1/2 cup all-purpose white flour
1 1/2 teaspoon vanilla extract
1 cup walnut pieces

·         Preheat oven to 350 degrees. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.

·         Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.

·         Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.

·         Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.

·         Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.

Yield: 24 bars

Per serving: 130 calories, 3 g protein, 15 g carbohydrate, 7 g fat, 2 g saturated fat, 2.5 g monounsaturated fat, 2.5 g polyunsaturated fat, 13 mg cholesterol, 2 g fiber, 31 mg sodium. Calories from fat: 50%.

Recipes provided by Elaine Magee; Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.

Text source: www.webmd.com

Chocolate for health

Can eating chocolate really be good for your health?

The possible health benefits of chocolate stem from the antioxidant flavonoids. Chocolate comes from the cacao plant, and cacao is extraordinarily rich in flavanols, a type of flavonoid phytochemical. (Other plants rich in flavanols include tea, grapes, grapefruit, and wine.) That sounds simple enough, but some forms of chocolate have a lot more flavonoids than others.

The Possible Health Benefits of Chocolate

More research needs to be done, but recent studies suggest four possible health benefits of dark chocolate and cocoa.

May Reduce the Risk of Heart Attack

A few squares of dark chocolate a day can reduce the risk of death from heart attack by almost 50% in some cases, says Diane Becker, MPH, ScD, a researcher with the John Hopkins University School of Medicine. Becker's research found that blood platelets clotted more slowly in people who had eaten chocolate than in those who had not. This is significant because when platelets clump, a clot can form, and when the clot blocks a blood vessel, it can lead to a heart attack.

"The flavanols in cocoa beans have a biochemical effect of reducing platelet clumping, similar to but much less than aspirin," Becker says in an email interview.

After reviewing 136 scientific publications on chocolate and its components and heart disease, researchers from Harvard University School of Public Health concluded that short-term studies suggest cocoa and chocolate may reduce the risk of cardiovascular disease by:

Lowering blood pressure

Decreasing LDL oxidation

Anti-inflammation action

May Decrease Blood Pressure and Increase Insulin Sensitivity

Researchers in Italy recently fed 15 healthy people either 3 ounces of dark chocolate or the same amount of white chocolate -- which contains no flavanol phytochemicals -- for 15 days. They found that insulin resistance (a risk factor for diabetes) was significantly lowered in those who ate the dark chocolate. Systolic blood pressure (the first number in a blood pressure reading), measured daily, was also lower in the group eating dark chocolate.

May Improve Arterial Blood Flow

Healthy men who consume flavanol-rich cocoa may see improvements in the flow of blood through their arteries, according to recent research. The researchers found that when healthy men consumed the flavanol-rich cocoa, the ability of their blood vessels to relax improved significantly. And arterial blood flow is important for cardiovascular health.

May Help People with Chronic Fatigue Syndrome

In a small study in England, 1 1/2 ounces of 85% cocoa dark chocolate was given to a group of adults with chronic fatigue syndrome every day for eight weeks. In the study, which has been submitted for publication, the participants reported feeling less fatigued after eating the chocolate. Surprisingly, no weight gain was reported in the chocolate-eating group, according to researcher Steve Atkin, PhD.

How might it work? The researchers believe that chocolate enhances the action of neurotransmitters, like serotonin, which help regulate mood and sleep. More research needs to be done to confirm a benefit in this area.

May eliminate Headaches

Research on rats has determined that increased chocolate intake enhances the expression of MKP in the trigeminal ganglion, lowering the level of CGRP and other inflammatory chemicals, suppressing the symptoms of migraines.

May act as an Aphrodisiac

Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Although there is no proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual. Research looking at the psycho-activity of chocolate reveals that methylxanthine, an active biological substance found in chocolate, competes with adenosine, a presynaptic inhibitor modulator, and blocks its receptor. This induced blockage can lead to arousal. The participants' blood pressure decreased, and they showed improvements in insulin sensitivity, meaning they were better able to metabolize glucose.

Is not a cause of Acne

There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies. Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne. Chocolate itself has a low glycemic index. Other dietary causes of acne cannot be excluded yet, but more rigorous research is suggested.

Is a Stimulant

Chocolate contains a variety of substances, some of which may have an effect on body chemistry. These include: Anandamide, Arginine, Caffeine ( present in smaller amounts), Dopamine, Methylated xanthines  (theobromine, caffeine & theophylline), Monoamine oxidase, Oxalic acid, Phenethylamine (an endogenous alkaloid sometimes described as a 'love chemical; it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts), Phenylalanine, Serotonin, Sugar, Theobromine, (the primary alkaloid in cocoa solids and chocolate and partly responsible for chocolate's mood-elevating effect),  Theophylline, Tryptophan ( an essential amino acid and precursor to serotonin)

Chocolate may be a mild stimulant to humans mainly due to the presence of theobromine.  It is much more potent for horses, and its use in horse racing is prohibited.

White chocolate contains only trace amounts of the caffeine and theobromine of normal chocolates, because these chemicals are contained in the cocoa solids, not the cocoa butter, from which white chocolate is made.

May sustain muscle recovery

One preliminary study showed that post-exercise consumption of low fat chocolate milk provided equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories.

Not All Chocolate Is Created Equal

While the amount of the healthy antioxidant flavonoids varies from one type of chocolate to another, there's one guideline you can take to the bank: The more nonfat cocoa solids in a chocolate product, the more antioxidants it likely contains.

So which type of chocolate has the most flavonoids? The highest levels are in natural cocoa powder (not Dutch cocoa, though, because it is alkalized cocoa). The type second highest in flavonoids is unsweetened baking chocolate. Dark chocolate and semisweet chocolate chips rank third, with milk chocolate and chocolate syrup at the bottom of the list.

Keep in mind, though, that flavanol levels in types of chocolate can vary based on:

The cocoa beans selected.

The processing of the beans and chocolate.

Storage and handling conditions.

Perhaps in the near future, labels on chocolate products will list amounts of flavanols.

Text source: www.wikipedia.com, http://www.webmd.com

Photography source: www.fanpop.com

Ciocolata pentru sanatate

Reputatia ciocolatei a variat de la buna la rea, pentru ca in prezent sa-si recapete locul pe care il merita pe lista alimentelor sanatoase, mai ales daca este consumata cu moderatie. 

Deși ciocolata este mâncată de plăcere, consumul de ciocolată cacao/ciocolată amăruie a fost dovedit a afecta benefic sistemul circulator. Alte studii au fost efectuate pentru a dovedi efecte anticancerigene, de stimulator cerebral, inhibitor al tusei și inhibitor al diareei. În ciuda beneficiilor posibile, consumul excesiv de ciocolată poate favoriza obezitatea și apariția diabetului zaharat. Un studiu prezentat de către BBC a arătat că în timpul topirii ciocolatei în gură, creierul uman cunoaște o creștere a activității electrice, iar ritmul cardiac crește mai mult decât în timpul unui sărut pasional și senzația durează de patru ori mai mult.

Scade tensiunea arteriala

Un singur patratel de ciocolata pe zi ar putea avea acelasi efect asupra tensiunii arteriale ca si jumatate de ora de exercitiu fizic, arata un nou studiu.
Ciocolata, mai ales cea neagra, are mai cu seama efect in cazul persoanelor cu tensiune mare, in acest caz putand reduce riscul de atac cardiac cu 20% in decurs de 5 ani, relateaza The Telegraph.
Puterile miraculoase ale ciocolatei sunt date de flavonoli, care dilata vasele de sange in mod natural.
Multi dintre hipertensivi, respectiv unul din zece, nu pot tolera medicamentele, fiind astfel foarte expusi pericolului. Pentru acestia, si nu numai, ciocolata ar putea fi o alternativa.
Potrivit cercetatorilor de la Universitatea Adelaide, care au revazut 15 studii referitoare la proprietatile ciocolatei, realizate in perioasa 1955 si 2009, ciocolata scade nivelul tensiunii in cazul hipertensivilor, fara a avea insa efect asupra persoanelor normale.
Ramane insa sa se determine cantitatea ideala de ciocolata ce trebuie consumata zilnic. Pana acum, studiile au aratat ca si 6 grame de ciocolata sunt bune (un patratel), dar si 100 de grame (un baton), dupa cum se arata in jurnalul BMC Medicine. 

Scade riscul de atac cerebral

Ciocolata s-a dovedit a avea un efect neuroprotectiv în accidentele vasculare cerebrale de tip ischemic. Chiar a existat o dietă numită "Dieta Ciocolata", care punea un accent deosebit pe consumul de capsule de ciocolată și cacao.

Un studiu suedez din 2011 arata ca femeile care mananca mai mult de 45 de grame de ciocolata pe saptamana au un risc mai scazut cu 20 de procente de a suferi un atac cerebral fata de cele care consuma mai putin de 9 grame.

Previne bolile de inimă

Ciocolata este recunoscută şi pentru faptul că favorizează scăderea nivelului de colesterol „rău" din sânge şi că menţine elasticitatea pereţilor vaselor sanguine, datorită conţinutului bogat de antioxidanţi. Cercetătorii din cadrul Institutului German de Nutriţie arată că, prin consumul unui pătrăţel de ciocolată neagră, sunt reduse cu 40 la sută riscurile de boli cardiovasculare şi, implicit, cele de infarct miocardic şi de accident vascular cerebral.

Un studiu recent arata ca ciocolata reduce cu 37% pericolul aparitiei bolilor de inima si previne infarctul in proportie de 29%, consumata in cantitati moderate, dar constant. 

Are proprietăți afrodiziace

Cultura populară romantică a atribuit ciocolatei proprietăți afrodiziace puternice, adeseori fiind asociate plăceri senzuale provocate de consumul acesteia. De asemena componența de natură grasă și zaharoasă a ciocolatei stimulează hipotalamusul, inducând o senzație plăcută, cu efect asupra nivelului serotoninei. Deși serotonina are un efect stimulator, în cantități mari aceasta este transformată în melatonină care duce la o reducere a apetitului sexual.

Nu produce acnee

Contrar credinței populare de favorizator al acneei, studii clinice nu au putut confirma o acțiune sigură, deși zahărul din ciocolată poate contribui la creșterea valorii glicemiei sanguine. Laptele este dovedit a favoriza apariția acneei și în general consumul excesiv de ciocolată cu lapte poate într-o oarecare măsură favoriza apariția acneei.

Nu duce la cresterea colesterolului

Ciocolata nu determina cresterea colesterolului. Daca renunti la ciocolata in numele scaderii colesterolului, faci un sacrificiu inutil. Este adevarat ca ciocolata contine unt de cacao, care este bogat in grasimi saturate, in cea mai mare parte acid stearic, numai ca acidul stearic nu se comporta ca o grasime saturata, iar studiile au aratat ca ciocolata nu determina cresterea colesterolului rau, ba chiar din contra, in unele cazuri, duce la scaderea acestuia.


Creeaza senzatia de satietate

Fiindca este bogata in fibre, ciocolata neagra iti mentine senzatia de satietate, asa ca vei manca mai putin, dupa cum spun oamenii de stiinta de la Universitatea Yale. Decat sa rontai fel de fel de snacks-uri pline de chimicale, mai bine mananci o bucatica de ciocolata si iti vei reduce si poftele pentru dulce si sarat. Cercetatorii le-au dat participantilor la studiu cate 100 de grame de ciocolata neagra si 2 ore mai tarziu le-au oferit pizza. Cei care mancasera intai ciocolata au consumat mai putina pizza fata de cei care nu beneficiasera de tratatia dulce.

Lupta cu diabetul

Un studiu italian din 2005 arata ca ciocolata creste sensibilitatea la insulina, reducand in acest fel riscul instalarii diabetului.


Reduce stresul

Flavonoidele din ciocolata imbunatatesc circulatia, inclusiv cea catre creier, asa ca iti ajuta acest organ sa functioneze mai rapid si sa reziste mai mult in situatii de stres. In cadrul unui studiu din 2009, participantii au fost rugati sa faca anumite exercitii de algebra, cei care consumau ciocolata descurcandu-se cel mai bine la calcule.

Trateaza tusea

Ciocolata poate face minuni pentru sanatate, iar producatorii de medicamente spera sa mai scoata niste bani lansand pe piata in urmatorii doi ani diverse medicamente pe baza de ciocolata.
Medicamentul ar avea la baza o substanta continuta de ciocolata si de cacao, care are proprietatea de a calma tusea persistenta, cu simptome similare astmului si cu dureri abdominale, informeaza The Daily Mail. Majoritatea produselor pentru ameliorarea tusei nu fac decat sa reduca simptomele, in loc sa rezolve cauza, si au efecte secundare. Cercetarile au aratat ca substanta regasita in ciocolata poate fi cu 33% mai eficienta decat medicamentele actuale la ameliorarea tusei, deoarece actioneaza direct asupra nervului care este activat in cazul tusei persistene.

Actioneaza ca un antidepresiv natural

Ciocolata acţionează la nivelul creierului cu efecte asemănătoare medicamentelor, combătând depresia. Teobromina şi tiramina din compoziţia ciocolatei sunt substanţele care stimulează activitatea neurotransmiţătorilor. În plus, magneziul care se găseşte în ciocolată are efect relaxant şi favorizează transmiterea influxurilor nervoase de la nivelul creierului.
Ciocolata duce la eliberarea endorfinelor, aceeasi substanta secretata de corpul uman atunci cand suntem indragostiti.

Protejează ficatul

Tot datorită antioxidanţilor, ciocolata neagră are capacitatea de a limita creşterea presiu­nii sanguine în cavitatea abdominală, conform unui studiu prezentat recent în cadrul conferinţei anuale organizate de Asociaţia Europeană pentru Studiul Ficatului. Creşterea presiunii sanguine apare, de obicei, după fiecare masă şi este periculoasă mai ales în cazul persoanelor care suferă de ciroză hepatică, deoarece poate provoca, în cazurile severe, spargerea vaselor sanguine.

Proprietatea benefica a ciocolatei negre este datorata antioxidantilor din boabele de cacao, care ajuta la relaxarea membranelor celulare din peretii vaselor de sange, care devin astfel mai flexibile.

Ajută la arderea caloriilor

Datorită teobrominei, substanţă cu proprietăţi asemănătoare cafei­nei, ciocolata accelerează rata metabolismului bazal şi astfel stimulează arderea caloriilor. Acest lucru este valabil însă numai în cazul persoanelor care fac mişcare şi doar în condiţiile unui consum moderat de ciocolată. Consumată în exces, ciocolata îngraşă, căci ea conţine 500 de calorii la 100 de grame.

Are efect antirid

Consumul zilnic de ciocolată neagră are efecte benefice şi asupra pielii. Ciocolata protejează pielea de efectele nocive ale razelor ultraviolete, prevenind astfel apariţia ridurilor. Cercetătorii de la Institutul Dermatologic European din Londra au descoperit că antioxidanţii naturali din boabele de cacao au efect antiinflamator şi antioxidant.

Reduce oboseala musculara

Potasiul şi magneziul conţinute de ciocolată combat oboseala musculară.

Detoxifica organismul

Ciocolata conţine fibre alimentare şi detoxifică organismul.

Ciocolata nu creeaza dependenta

Toata lumea este de acord asupra unui singur punct: atunci cind luam o bucata de ciocolata este dificil sa o mai lasam din mina pina nu o mincam. Conform anumitor teorii, aceasta pofta este datorata unor substante active aflate in ciocolata. Se spune, de exemplu, ca feniletilamina imita un hormon degajat atunci cind sintem indragostiti. Anadamidele se leaga de aceiasi receptori cerebrali ca si canabisul. Ciocolata stimuleaza eliberarea de endorfine si alte substante naturale ale corpului. Dar, in practica, nici una dintre aceste substante nu reuseste sa produca aceleasi efecte pentru toti cei care maninca ciocolata.

Sfaturi de la nutritionisti

Se stiu deja beneficiile ciocolatei amare asupra sanatatii - insa cum sa te bucuri de ea fara a-ti face probleme pentru silueta si beneficiind pe deplin de proprietatile sale vindecatoare?

Nutritionista Jessica Fenton, expert in mancarea cruda, spune ca raspunsul la aceasta intrebare este foarte simplu: alege boabele de cacao neprelucrate, in loc de produsul procesat si ambalat, noteaza Daily Mail.

Pastaile de cacao, originare din America Centrala si de sud, contin boabele de cacao, laudate inca din antichitate pentru proprietatile lor afrodiziace si medicinale.

Prajirea boabelor de cacao pentru a fabrica ciocolata neagra le distruge o parte din proprietatile antioxidante, asa ca cea mai buna solutie este consumarea lor in stare cruda - de fapt, fermentate si uscate, spune Fenton.

Cacaua in stare cruda are de patru ori mai multi antioxidanti decat ciocolata neagra obisnuita, de 20 de ori mai multi decat afinele si de 119 ori mai multi decat bananele.

Ciocolata a fost clasificata drept un superaliment dupa ce un studiu recent a demonstrat ca este mai bogata in atioxidanti decat fructe ca afinele sau coacazele.

Din pacate, adaugarea unor ingrediente ca zaharul sau laptele ii va dilua efectele. Ciocolata in cauza este de tipul ciocolatei negre, bogata in cacao, potrivit DailyMail.

Cacao si ciocolata neagra a trecut cu brio testele pentru flavonoide, o familie de antioxidanti cu proprietati anti imbatranire si de reducere a riscului de boli cardiace si chiar au depasit nivelul celor gasite in "superfructe" ca afinele sau coacazele.

Doctorul Debra Miller, autorul principal al studiului, a declarat ca trebuie sa vedem peste macronutrientii din ciocolata, ca grasimile sau proteinele, pentru a-i observa beneficiile nutritionale.

Din pacate pentru iubitorii de ciocolata, acest desert are un continut mare de grasimi si zahar, ceea ce inseamna ca trebuie mancat alaturi de o dieta echilibrata, bogata in cereale integrale, fructe si legume.

Cantitatea ideala de ciocolata neagra pe zi este, potrivit specialistilor, de doar 6.7 grame.

Sursa continut: www.wikipedia.ro; www.ziare.com; www.adevarul.ro; www.infoslabire.ro
Sursa fotografii: www.fanpop.com