Über den Magnesiumgehalt in Rohkakao und in Kakaofertigprodukten

The magnesium contents in raw cocoa and finished cocoa products is determined by means of the flamme AAS, after sample preparation according to wet ashing under pressure. The magnesium content of raw cocoa was between 2.2 and 3.5 mg/g. The average magnesium content in milk-, semi-sweet- and bitter-sweet chocolate was 0.7, 1.3 and 1.5 mg/g. The metal content of finished cocoa products is evidently influenced by the content of cocoa mass. By favourable nourishment, e.g. by cocoa products, the consumer can even cover a part of his daily dietly requirement of magnesium.