Sources
Theobromine is the primary alkaloid found in cocoa and chocolate. Cocoa powder can vary in the amount of theobromine, from 2% theobromine to at least 10%. There are usually higher concentrations in dark than in milk chocolate. Theobromine can also be found in small amounts in the kola nut (1.0-2.5%), the guarana berry, Ilex guayusa, Ilex paraguariensis (yerba mate), and the tea plant. 1 oz. of white chocolate contains approximately 1 mg. of theobromine but 1 oz. of dark chocolate contains about 200 mg. In general, theobromine levels are higher in dark chocolates (approximately 10 g/kg) than in milk chocolates (1-5 g/kg). Higher quality chocolate tends to contain more theobromine than lower quality chocolate. Cocoa beans naturally contain approximately 300-1200 mg/ounce theobromine.
The plant species with the largest amounts of theobromine are:
- Theobroma cacao
- Theobroma bicolor
- Ilex paraguariensis
- Camellia sinensis
- Cola acuminata
- Theobroma angustifolium
- Guarana
- Coffea arabica
The mean theobromine concentrations in cocoa and carob products are:
| Item | Mean theobromine content (mg/g) |
|---|---|
| Cocoa | 20.3 |
| Cocoa cereals | 0.695 |
| Chocolate bakery products | 1.47 |
| Chocolate toppings | 1.95 |
| Cocoa beverages | 2.66 |
| Chocolate ice creams | 0.621 |
| Chocolate milks | 0.226 |
| Carob products | 0-0.504 |
Read more about this topic: Theobromine
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