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Baking Chocolate - Antioxidant Content
Baking Chocolate - Antioxidant Content
 The benefits of
baking chocolate
are similar to that of cocoa powder and dark chocolate. Dark
chocolate has been shown to lower LDL cholesterol by as much as
10%. Antioxidants in it can help lower blood presure. It
can help avoid cancer and heart disease. Of course,
the more cocoa particles in the chocolate, the better. There are
chocolates that will give a percentage on the label, up to about
80%. The higher the percentage, the better for you. Of
course, they are quick to point out that dark chocolate is better for
you than the others because it has less sugar. I am certainly not
encouraging you to eat sugar. Get some of the sugar-free
varieties if possible. But as far as tooth decay....just brush
your teeth afterwards, and don't sweat it. The benefits of
the antioxidants far outweigh any danger of tooth decay. With a
total antioxidant content of 49,926 baking chocolate comes in 8th on
our list of high antioxidant foods. So feel free to indulge. |
| These
values can be found in the document "Oxygen Radical Absorbance
Capacity of Selected Foods - 2007" USDA |
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© 2010-12 Judie C. McMath and The Center for Unhindered Living
