Eating chocolate helps prevent heart disease? Ward off diabetes? Reduce the risk of stroke? Yes, according to recent studies.
But it must be dark chocolate, which is high in flavonoids, the natural compounds in cocoa beans that give some chocolate a bittersweet taste.
Milk chocolate contains fewer flavonoids because it’s diluted with milk. It also contains more sugar. White chocolate contains no chocolate liquor and therefore no flavonoids.
Flavonoids impart colour to fruits, vegetables and herbs. They’re also found in legumes, nuts and grains. Dark chocolate, however, contains more flavonoids than any other food, including blueberries.