DID YOU KNOW?
• Cocoa beans are not actually beans, but rather
seeds from the fruit of a cocoa tree.
• Cocoa beans are fermented, dried, roasted and
crushed into a thick paste called liquor which
contains cocoa butter and cocoa solids.
• Dark chocolate and its primary ingredient, cocoa,
are naturally rich in free radical fighting antioxidants
known as flavonoids.
• In its original form, cocoa, the primary ingredient
in chocolate, is the seed of the fruit of the tropical
cacao tree. Like many other plants, it possesses
many healthful qualities, especially in regards to
antioxidant and flavanol.
• To get the most flavonoids, look for dark chocolate
without alkali or that has not been “dutched.”
• The recommended serving for dark chocolate is 1
ounce per day. Look for dark chocolate with 40-70%
cocoa bean content or “cacao”.
• Milk chocolate is not a good antioxidant source
because the milk binds to the antioxidants making
them unavailable.
• Chocolate contains both saturated and unsaturated
fat but does not appear to increase blood cholesterol
levels. However, moderation is key.
• Studies show dark chocolate has heart protecting
properties if consumed in moderation.
