Nutrition Information For 70 Percent Chocolate-covered Espresso Beans

Chocolate covered espresso coffee beans are an energy-boosting treat and provide some health benefits in their nutritional content. Unsweetened chocolate contains nearly 100 percent cocoa. To sweeten, sugar is added -- the higher the sugar content, the sweeter the chocolate, but the less cocoa it contains. Good quality dark chocolate contains at least 50 percent cocoa. Semisweet dark 70 percent chocolate, used to coat some espresso beans, has 30 percent sugar.

Calorie Content

The calorie content of chocolate covered coffee beans may vary depending on the thickness of the chocolate coating. A known brand of dark chocolate covered espresso beans made with 70 percent cacao contains 18 calories per 40 g serving. The total fat content is 15 g, containing 9 g saturated fat and no cholesterol. Chocolate covered espresso beans provide 18 g of carbohydrates.

Nutrition

Espresso beans covered with 70 percent dark chocolate are sodium and potassium free. They contain 2 g of protein and 3 g dietary fiber. The sugar content is 11 g per 40 g. Chocolate-coated coffee beans provide 2 percent of the daily value, or DV, of calcium and 15 percent DV of iron, based on a 2,000 calorie diet. In addition, 70 percent chocolate-covered beans contain magnesium and potassium from the coffee beans and the chocolate. The chocolate contains phosphorus and trace amounts of zinc, copper, magnesium and selenium as well as vitamins A, E and K and B vitamins -- thiamin, riboflavin, niacin, pantothenic acid, B-6 and B-12 -- and carotene. In addition, coffee beans supply omega-3 fatty acids.

Caffeine

Both espresso beans and chocolate contain caffeine, which is a stimulant and causes nervousness or an increase in heart rate in some people. One ounce of dark chocolate contains as much as 20 mg of caffeine and 1 oz of espresso contains 30 to 90 mg.

Flavonoids

Flavonoids in chocolate have been associated with a 50 percent lower risk of heart related deaths and may prevent heart disease in older women. A controlled 10-year study conducted at University of Western Australia found that flavonoids reduced death from atherosclerotic vascular disease in women over 70 years of age. The study suggests that one serving of chocolate a week could have significant health benefits.

Antioxidants

Natural cocoa powder contains high levels of procyanidins, the dominant antioxidant in chocolate. The more cocoa used to make chocolate, the higher the antioxidant properties. Espresso beans covered with 70 percent chocolate have a high cocoa content and may therefore provide benefits such as preventing cancer, heart disease and stroke.