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Latinitas nondum censa

Socolata

E Vicipaedia
Salire ad: navigationem, quaerere
Socolata nigra (70%-85% solidis cacao)
Valor nutritivus per 100 g
Vis nutritivus 598 kJ
Carbohydrata 45.9 g
Sacchara 23.99 g
Fibrum 10.9 g
Pingue 42.63 g
: saturatum 24.489
: trans 0.03
: monoinsaturatum 12.781
: polyinsaturatum 1.257
Cholesterol 3 mg )
Proteinum 7.79 g
Aqua 1.37 g
Vitaminum A equiv. 2 μg (0%)
Thiaminum 0.034 mg (3%)
Riboflavinum 0.078 mg (5%)
Niacinum 1.054 mg (7%)
Vitaminum B6 1.054 mg (81%)
Vitaminum B12 0.28 μg (12%)
Vitaminum E 0.59 mg (4%)
Vitaminum K 7.3 μg (7%)
Calcium 73 mg (7%)
Ferrum 11.9 mg (95%)
Magnesium 228 mg (62%)
Phosphorus 308 mg (44%)
Kalium 715 mg (15%)
Natrium 20 mg (1%)
Zincum 3.31 mg (33%)
Valores per centum secundum normas CFA
Fons: USDA Nutrient Database

Socolata[1] seu chocolata[2] est potio e tostis Theobromatis nucleis facta. Socolata etiam dicitur alimentum solidum aut amarum aut dulce ex eisdem nucleis tostis et contritis compactum. Patria socolatae est America Media. Conquisitatores Hispani usum potionis in Mexico apud Aztecos saeculo sexto decimo animadverterunt et in Europam introduxerunt.

Descriptio[recensere | fontem recensere]

Cacaotis semina, ex quibus fit socolata

Socolata, quia artífices suis cuiusque utuntur fabricationis praeceptis, haud semper eundem habet ubique saporem, eundem aspectum, eandem soliditatem. Secundum diversa fabricandi praecepta, potest misceri lacti, saccharo, pomis et nucibus, piperi aliisve condimentis. Secundum additionem praecipue lactis et sacchari socolata colore distinguitur, obscura, lactea, alba.

Socolata obscura vel amara, licet quadam temperetur condimentorum mixtura, est omnium tamen magis sincera. Socolata lactea, ut ipso indicatur nomine, magna ex parte, lacte fabricatur. Socolata vero alba, quae, uti aiunt periti, non est vera socolata, non ex theobromatis pulvere, sed ex socolateo butyro tantum fabricatur nimioque miscitur saccharo.

Beneficia socolatae amarae[recensere | fontem recensere]

  • Prodest cordi, quia aequum facit sanguinis fluxum.
  • Stimulat systema nervorum et cordis musculos.
  • Affert quendam commoditatis sensum, quia serotoninam liberat.

Notae[recensere | fontem recensere]

  1. Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009. Vide etiam: Francisca Deraedt, "Socolata, num sit salubris", in Melissa 123 (2004): 4–5.
  2. Castelli, B. & Bruno, J.P. Lexicon medicum Graeco-Latinum (Lipsiae: F. Thomas, 1713); Hermann Menge, Langenscheidt Taschenwörterbuch Latein: Lateinisch–Deutsch, Deutsch–Lateinisch (Berolini: Langenscheidt, 2006. ISBN 3-468-11201-7). Aliis orthographiis "schocolata" (Langenscheidt), "chocolate, succolata" (Castelli). Vide insuper disputationem nostram

Bibliographia[recensere | fontem recensere]

Mulier Azteca socolatam transfundit. Codex Tudela (Museum Americae Matritense)
Henrici Stubbe The Indian Nectar anno 1662 divulgatum
Fontes antiquiores
De origine et archaeologia
Searchtool.svg Si plus cognoscere vis, vide Theobroma cacao#Bibliographia
De historia
  • Almond, Steve (2004). Candyfreak: A Journey Through the Chocolate Underbelly of America. Algonquin Books. ISBN 1-56512-421-9 
  • Edmund Valentine Campos, "Thomas Gage and the English Colonial Encounter with Chocolate" in Journal of Medieval and Early Modern Studies vol. 39 (2009) pp. 183–200
  • Coe, Sophie D., Michael D. Coe. 1996. The True History of Chocolate. Londinii: Thames and Hudson. ISBN 0-500-01693-3
  • Meredith L. Dreiss, Sharon Greenhill. 2008. Chocolate: Pathway to the Gods. University of Arizona Press. ISBN 9780816524648 (Paginae selectae apud Google Books)
  • Grivetti, Louis E., Howard-Yana Shapiro, edd. 2009. Chocolate: History, Culture, and Heritage. Wiley.
  • McNeil, Cameron L., ed. 2006. Chocolate in Mesoamerica: a cultural history of cacao. Gainesville: University Press of Florida.
  • Norton, Marcy. 2008. Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World. Cornell University Press.
  • Rosenblum, Mort. 2006. Chocolate: A Bittersweet Saga of Dark and Light. North Point Press. ISBN 978-0-86547-730-8
  • Young, Allen M. 2007. The Chocolate Tree: A Natural History of Cacao. University Press of Florida. ISBN 978-0-8130-3044-9
De commercio et usu
  • Off, Carol (2008). Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. New Press. ISBN 978-1-59558-330-7 
  • Ryan, Órla. 2011. Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books. ISBN 978-1-84813-005-0
De nutritione et medicina

Nexus interni

Nexus externi[recensere | fontem recensere]

Tria praecipua socolatae genera: lactea, obscura vel amara et alba.
Commons-logo.svg Vicimedia Communia plura habent quae ad socolatam spectant.