The study found that small bars of dark chocolate came out at the top of all tests and were found to have high levels of flavanols (an antioxidant family which among other things, helps to prevent heart disease).
The study found that adding sugar and milk or processing will dilute these benefits, which is conclusive with the study results as products such as hot chocolate did not fair well in the tests, coming in last.
The study’s senior author, Dr Debra Miller, said that it is important we look past ‘macronutrients’ such as fat and protein when assessing the nutritional value of chocolate.
‘Cocoa powder provides nutritive value beyond that derived from its macronutrient composition’. She said.
Additional research has found that as little as a small chunk of dark chocolate could work at reducing the risk of heart disease by up to a third.
However, though the benefits of chocolate are clear it can’t be denied that it has a high fat and sugar content. Experts warn that everything should be eaten in moderation and chocolate should only been eaten as part of healthy balanced diet.