Hot chocolate vs. Caffeine — Health Impact and Nutrition Comparison

Classification

The coffee drink is prepared by brewing roasted coffee beans, the seeds of Coffea species berries. Hot chocolate or hot cocoa is made of shaved, melted chocolate or cocoa powder with the addition of heated water or milk. Cocoa powder is obtained from fermented seeds of Theobroma cacao; it is the residue that remains after the preparation of cocoa butter.

Appearance

It is quite easy to distinguish coffee from hot chocolate. The color of the coffee varies from black, dark brown, and light brown to beige, depending on the seed type from which it is made, while the color of hot chocolate may be brown or chestnut.

Taste and Use

Based on its variety and preparation method, the taste of the coffee may differ. Coffee is described as a bitter drink with a mildly acidic taste.

Originally the hot chocolate tasted spicy and bitter. Nowadays usually, hot chocolate is consumed with adding sugar or vanilla.

Both drinks are widespread and popular all over the world. The survey shows that 64 % of the US population consumes coffee every day, while only 14 % of responders reported drinking hot chocolate on a daily basis. Both drinks are used mainly as independent beverages, sometimes consumed with some additives.

Calories

There is a drastic difference in calorie content between coffee and hot chocolate; 100 g of hot chocolate contains 77 kcal, while 100g of coffee contains only 1 kcal.

Proteins 

Hot chocolate contains nearly 30 times more protein than coffee (3.52g and 0.12g of protein per 100g, respectively).

Fats

Hot chocolate contains 2.34g of total fat per 100g, whereas the same serving of coffee contains only 0.02g. Hot chocolate contains more mono- and polyunsaturated fats compared to coffee, which is lower in saturated fats. Hot chocolate contains trans fat, unlike coffee.

Carbs

Without any additives, coffee contains no carbohydrates, while the total carbohydrate content in hot chocolate is estimated to be 10.74g per 100g. Hot chocolate contains 1g of fiber per 100g, unlike coffee.

Vitamins

Both of these are not rich in vitamins. However, comparatively, hot chocolate contains more soluble (B-group vitamins, vitamin C) and unsoluble vitamins (vitamin A, vitamin D, vitamin E, and vitamin K) than coffee, which is high in vitamin B3.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Coffee

1

Hot chocolate

12

Contains more Vitamin B3Vitamin B3

+43.6%

Contains more Vitamin CVitamin C	+∞%
Contains more Vitamin AVitamin A	+∞%
Contains more Vitamin EVitamin E	+200%
Contains more Vitamin DVitamin D	+∞%
Contains more Vitamin B1Vitamin B1	+178.6%
Contains more Vitamin B2Vitamin B2	+139.5%
Contains more Vitamin B5Vitamin B5	+29.1%
Contains more Vitamin B6Vitamin B6	+3900%
Contains more Vitamin B12Vitamin B12	+∞%
Contains more Vitamin KVitamin K	+100%
Contains more FolateFolate	+150%
Contains more CholineCholine	+500%

Minerals

Hot chocolate and coffee are also not rich in minerals. Hot chocolate, on the other hand, has more minerals, such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper, selenium, and sodium, than coffee, which is high in manganese.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Coffee

2

Hot chocolate

8

Contains less SodiumSodium	-95.5%
Contains more ManganeseManganese	+76.9%

Contains more MagnesiumMagnesium	+666.7%
Contains more CalciumCalcium	+5600%
Contains more PotassiumPotassium	+302%
Contains more IronIron	+4100%
Contains more CopperCopper	+5050%
Contains more ZincZinc	+3050%
Contains more PhosphorusPhosphorus	+3400%
Contains more SeleniumSelenium	+∞%

Caffeine

The amounts of caffeine are different not only between hot chocolate and coffee but also between different types of coffee. One cup, which is 250 g of hot chocolate, contains only 5 mg of caffeine. The situation with coffee is different; different varieties of coffee contain different amounts of caffeine. The following are some examples:

• One serving (236 ml) of decaffeinated brewed coffee contains 2mg of caffeine.
• One serving (236 ml) of instant coffee contains 62mg of caffeine.
• One serving (29.5 ml) of espresso contains 63mg of caffeine.
• One serving (354 ml) of cold brew coffee contains between 153 and 238mg of caffeine.
• One serving (236 ml) of brewed coffee contains 95mg of caffeine.

Glycemic Index

Since coffee contains no carbohydrates, its glycemic index is estimated to be 0, while the glycemic index of hot chocolate is 51 (1), which falls under the low glycemic index range.

Acidity

Both beverages are alkaline. The PRAL value of coffee is estimated to be -1, and the PRAL value of hot chocolate is slightly more, equal to -0.6. The PRAL shows the capacity of the food to produce acids or bases inside the organism.

Cardiovascular Health

Epidemiologic studies have presented inconsistent results about the association between blood pressure and coffee drinking. However, it should be noted that the hemodynamic effects of chronic coffee and caffeine usage have not been adequately investigated. According to one study, coffee may be harmful to some hypertensive people. On the other hand, high coffee consumption was not linked to an increased risk of cardiovascular disease (4.5.6). 

The cocoa and chocolate used to make hot chocolate are both beneficial to the cardiovascular system. According to the findings of this study, flavanol-rich chocolate and cocoa products had a tiny but statistically significant effect on decreasing blood pressure by 2-3 mm Hg. A 2-3 mm Hg reduction in blood pressure may supplement existing treatment options and lead to a lower risk of cardiovascular disease (7.8.9).

Both of these products have beneficial effects on the regulation of cholesterol levels in the blood. Polyphenolic compounds obtained from cocoa may help lower LDL (bad cholesterol) levels while increasing HDL (good cholesterol) levels. Meanwhile, drinking 200 mL (1 cup) of coffee increases LDL resistance to oxidative modification, which is important in preventing atherosclerosis (10.11).

Coffee has a diuretic impact due to its ability to enhance the glomerular filtration rate by reducing adenosine-mediated vasoconstriction of renal afferent arterioles via type 1 AR during tubuloglomerular feedback. Caffeine also decreases Na+ reabsorption at the renal proximal tubule level, which also increases diuresis (12). This effect is unknown for hot chocolate.

Diabetes

Studies show that regular coffee intake is related to improvements in glucose metabolism; individuals who consumed not less than 4 and not more than 7 cups of coffee per day had a lower risk of developing type 2 diabetes (13.14).

The flavonols contained in cocoa have beneficial effects through their involvement in various mechanisms such as regulation of carbohydrate absorption in the gut, insulin sensitivity improvement by regulating glucose transporters and main insulin signaling pathways, and demonstration of lipid-lowering effects and antioxidant and anti-inflammatory activities (15).

While daily consumption of flavanols from cocoa or dark chocolate may be suggested as a potential preventive tool useful for the nutritional management of type 2 diabetes mellitus, this recommendation should be tempered because most commercially available soluble cocoa products (including hot chocolate) contain low amounts of flavanols and are high in sugar and calories, which may worsen glycemic control in patients with type 2 diabetes mellitus (15).

Cancer

Together with all the benefits of coffee highlighted above, it is shown that coffee also demonstrates cancer-reducing activity. In particular, it reduces oral, pharynx, colon, liver, prostate, endometrial cancer, and melanoma. However, there is a relationship between coffee intake and the development of lung cancer, although these correlations have to be further evaluated (16).

The majority of bioactive compounds in cocoa are similar to wine, green tea, and soy. Thus, having flavonoids known for their antioxidant capacity to the maximum extent, cocoa is suggested to exhibit anticancer and protective activity. However, more data and studies are required (17).

Digestive Health

Caffeine in coffee and some components of hot chocolate may increase stomach acid production, which can contribute to gastritis (18).

Patients with lactose intolerance may have symptoms like cramps or belly pain (usually around or below the belly button), bloating (feeling like your belly is full of air), Diarrhea (often it is bulky, foamy, and watery), and vomiting (this happens mostly in teens) after consumption of hot chocolate made from milk or coffee with milk. 

It should be noted that patients with lactose intolerance are recommended to eat less dairy food, find non-dairy sources of nutrients (such as calcium and vitamin D) and protein, and take an enzyme supplement that will help them break down dairy foods (19).

Bone Health

These findings suggest that caffeic acid may have a role in bone-metabolic disorders due to its complex effects on osteoblast and osteoclast regulation as well as its ability to manage osteoporosis (20.21). This effect is unknown for hot chocolate. 

It should be mentioned that contrary to what was mentioned above, some studies say that caffeine contributes to the development of osteoporosis; therefore, more research is required for more exact information (22).

Kidney Health

The findings indicate that caffeine increases urine excretion of calcium, sodium, and magnesium as well as having a diuretic effect when consumed in amounts greater than 300–360 mg (about four cups of coffee). Based on this, we can say that coffee may have possible preventive effects against the formation of urinary stones (23). This effect is unknown for hot chocolate.