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Dark chocolate, thanks to its cocoa content, represents one of the most generous food sources of flavonoids, renowned antioxidants found in foods of plant origin or derivation, such as tea, red wine, citrus fruits and berries.
On the other hand, those who want to fully benefit from the precious antioxidant load of chocolate must get used to the bitter implications of dark chocolate, giving up the creamy taste of white chocolate and the velvety taste of milk bars; these two variants, due to the use of other ingredients , contain a much lower percentage of flavonoids.
Generally, the higher the percentage of cocoa in the "beloved tablet, the higher is the presence of flavonoids. On average, 100 grams of dark chocolate contain 50-60 mg, while in a" similar amount of milk chocolate we find only 10 mg; the percentage of flavonoids in white chocolate is actually nil.
The quantity of flavonoids contained in dark chocolate is close to that of berries (antioxidant foods par excellence), while from a qualitative point of view it reflects, with its catechins, the antioxidant power of green tea.
