on as the cocoa nibs.
It is officially defined as containing "not more than 3 per cent of ash
insoluble in water, 3-1/2 per cent of crude fiber and 9 per cent of
starch, and less than 45 per cent cocoa fat."[71]

By the addition of sugar, sweet chocolates are made. They vary widely in
composition according to the flavors and amounts of sugar added during
their preparation. The average composition of cocoa nibs, standard
cocoa, and plain chocolate is as follows:

==============================================================
| COCOA | COMPOSITION OF | COMPOSITION OF
| NIBS | STANDARD COCOA | PLAIN CHOCOLATE
|---------------------------------------------
|Per Cent| Per Cent | Per Cent
Water | 3.00 | -- | 3.09
Ash | 3.50 | 4.20 | 3.08
Theobromine | 1.00 | -- | --
Caffein | 0.50 | -- | --
Crude Protein | 12.00 | -- | --
Crude fiber | 2.50 | 5.02 | 2.63
Fat | 50.00 | 32.52 | 49.81
Starch and other| | |
non-nitrogenous| | |
matter | 27.50 | -- | --
============================================================

223. Adulteration of Chocolate and Cocoa.--The various chocolate and
cocoa preparations offer an enticing field for sophistication; they are
not, however, so extensively adulterated as before the enforcement of
national and state pure food laws. The most common adulterants are
starch, cocoa shells, and occasionally iron dioxid and other pigments to
give color, also foreign fats to replace the fat removed and to give the
required plasticity for molding.

224. Comparative Composition of Beverages.--Tea and coffee as
beverages contain but little in the way of nutrients other than the
cream and sugar used in them. The solid matter in tea and coffee
infusions amounts to less than 1.2 per cent. When cocoa is made with
milk, it is a beverage of high nutritive value due mainly to the milk.

COMPOSITION OF BEVERAGES[56]

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| | | | | FUEL
KIND OF BEVERAGE | WATER | PROTEIN | FAT | CARBO- | VALU