Copper is also a trace element. Copper is a component of numerous enzymes. It is involved in the formation of connective tissue. It also participates in electron transport in the respiratory chain. In this way, it contributes to the production of energy. Furthermore, copper is involved in the formation of erythrocytes (red blood corpuscles). It catalyses the oxidation of bivalent iron into trivalent iron, making it usable in the body. It supports the formation of melanin in the skin, stimulates the immune system, and is anti-inflammatory.

A lack of copper can contribute to neurodegeneration. High quantities of calcium, zinc, and iron decrease copper’s absorption rate. Different amino acids promote its absorption. This is also true of organic acids (e.g. citric acid, apple acid, lactic acid) and polymers of glucose.

Good sources of copper are (besides cocoa) innards, fish, shellfish, nuts, some varieties of vegetables, and wholemeal cereals. An overdose, or poisoning from copper is rare. It is, however, suspected that a high copper content in drinking water (over 10 mg/l) can lead to liver damage in small children.

A 40g portion of milk chocolate provides approximately 20% – 40% of the daily required amount of copper for an average adult. A 40g portion of dark chocolate provides over 40% of this. If you would like to know how much copper there is in your favourite variety of RITTER SPORT, simply check your variety’s PRODUCT DETAILS in the PRODUCT SECTION.