When choosing dark chocolate, you should choose options with high cocoa content that do not contain emulsifiers and other artificial additives. Foods with these properties are more likely to be rich in iron, zinc, magnesium and antioxidants. About this post Daily Mail It has been said British nutritionists Caitlin Colucci and Charlotte Foster.
Nutritionist Colucci explained that, as a rule, a high cocoa content (over 70%) indicates that the product potentially contains a sufficient amount of flavanols. These are structurally diverse bitter plant substances belonging to the flavonoid subgroup, which play an important role in protecting plants from pests and ensuring their immunity. Numerous studies have shown that increased flavonol consumption normalizes blood pressure and cholesterol levels in the body.
Experts added that the high cocoa content also indicates that chocolate is rich in iron, zinc, magnesium and fiber (healthy plant dietary fibre). Zinc is necessary for the activity of more than 300 enzymes that play a role in metabolism, digestion and the functioning of the nervous system. Magnesium and iron are good for the cardiovascular system, and fiber stimulates the gastrointestinal system.
Dr. Foster noted that it’s equally important to monitor the amount of artificial additives, such as emulsifiers, in chocolate. They can “negate” the beneficial properties of the product. Some animal studies have found that emulsifiers can affect the balance of microbes in the gut, causing inflammation in the body.
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