| User |
Post |
|
11:03 pm
March 9, 2005
|
|
kevin
|
|
|
|
|
|
Member
|
|
posts 11
|
|
|
|
|
Hi. How can we determine the flavonol content of various chocolates? I love chocolate but figure that I may as well get health benefits if they are available. So, I’d rather eat flavonol-rich chocolate that perhaps isn’t as good as my favorites. Any ideas?
Thanks,
Kevin
|
|
|
6:39 am
March 10, 2005
|
|
Hans-Peter Rot
|
|
|
USA
|
|
|
|
|
Member
|
|
posts 1462
|
|
|
|
|
Eat dark chocolate bars. I would recommend any of the bars discussed on this site. Higher cocoa contents mean more flavonols, but it also depends on how much processing the beans undergo and on the beans themselves. This is kind of hard to determine, as these are often trade secrets of each company. However, lighter roasts and beans which have undergone shorter fermentation processes will be higher in flavonol content. So, for example, Valrhona (being an extreme light roaster and choosing high quality beans that demand shorter fermentation) MIGHT have more flavonols in their chocolate than other brands using cheaper beans. But just stick with dark chocolate bars.
|
|
|
9:46 pm
March 10, 2005
|
|
kevin
|
|
|
|
|
|
Member
|
|
posts 11
|
|
|
|
|
Hi. Thanks for your response. I like Valrhona amer noir (71%), so I stick with that.
Kevin
|
|
|
5:21 am
March 12, 2005
|
|
Hans-Peter Rot
|
|
|
USA
|
|
|
|
|
Member
|
|
posts 1462
|
|
|
|
|
Valrhona’s Le Noir Amer 71% is a reliable bar, but if you ever grow tired of it, this site mentions plenty of others for you to try.
|
|
Search 
Print this Topic 
Topic RSS 
