If you have a choice, always buy red — off the charts in terms of phytonutrient
flavonol content.
These benefits are believed to have happened due to the naturally high
flavonol content of cacao.
Unfortunately, processing, storage and preparation of many chocolates can greatly lessen all of these benefits, including iron, magnesium and
flavonol content.
A six - year study found more antioxidant activity and higher
flavonol content in organic onions over conventional.
Not exact matches
One thing to keep in mind is that cacao beans have a high phytic acid
content which is partly removed via processing... so while raw cacao is much higher in beneficial
flavonols (as detailed below), in its raw form it may inhibit mineral absorption.