Research indicates that the flavanols in cocoa may have heart health benefits which include improved blood flow, reduced blood pressure and lowered production of the lousy or LDL cholesterol. In addition to the flavanols found in cocoa, dark chocolate also contains other nutrients including iron, magnesium, potassium, phosphorus and fiber. The caveat here is that the nutritional profile can be significantly hindered by the addition of less healthy ingredients such as trans fat or hydrogenated fat, butter oil, coconut or palm oil, or even milk fat. It’s up to you to be the label sleuth and read both the Nutrition Facts label and the ingredient list closely. The longer the ingredient list, the more likely it is that added items will take away from cocoa’s potential health benefits.

Have you noticed that the packaging on dark chocolate often includes a percentage of cocoa? For example, the wording might say ‘dark chocolate, 65% cocoa content’. It’s currently assumed that the higher the percent of cocoa in chocolate, the darker the chocolate and the better for you from the standpoint of the flavanols. Although the percent of cocoa in the chocolate is often marketed on the label, the percentage is not a true measure of flavanol content.

In cocoa, the flavanol level depends on both the flavanol content of the cacao plant and the procedures used for making chocolate. Traditional processing often destroys many of the flavanols. So unless the flavanol content is truly measured and indicated on the package, the percentage of cocoa in chocolate remains speculative as it relates to flavanol content. More companies are starting to do just this. CocoaVia brand is an example. Until the flavanol content is measured routinely, the best bet you have is to choose dark chocolate with a high percentage of cocoa and fewer added ingredients that are less healthy.

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