Natural Cocoa Powder High in Antioxidants

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Natural cocoa powder has more antioxidants than any other type of chocolate according to a study.

Natural cocoa powder.

Isn't that reason enough to use it? No?

Well, it's also easy to use and tasty. This powerful powder puts you in control of the flavor intensity of the chocolate.

You can use it to slowly acquire a taste for really dark chocolate. Or just savor it's flavor.

It's so healthy and versatile you just might forget about other types of chocolate.

It could happen.




Ingredients

What's in it? It's 100% pure cocoa. Nothing is added and no preservatives are needed.

Where does this healthy powder come from? It comes from cocoa beans.

They are first processed into liquid chocolate. Then most of the cocoa butter is pressed out leaving a cake of cocoa which is ground into a fine powder.




Antioxidants

This fine powder is the best source of antioxidants out of all the types of chocolate.

Plus it has more antioxidant action than the super fruits, according to a study by Hershey center for Health and Nutrition.

That's pretty impressive! But it has to be natural.

Dutch cocoa powder has been treated with an alkali that destroys flavonoids reducing its antioxidant content.

So ditch the Dutch and go natural.

Learn about the potential benefits of the dark chocolate antioxidants in cocoa powder. Surely, you can use more in your diet.




Cocoa Powder Nutrition

It not only tastes good, it's a good source of magnesium, iron, and fiber. Check the nutrition facts because levels can vary between brands.

Powdered chocolate is also...

  • low in fat about .5g per tablespoon
  • averages about 15 calories per tablespoon
  • low in caffeine
  • contains no saturated or trans fat
  • no cholesterol
  • no sugar
  • no sodium

Because it's unsweetened it only tastes good when added to something else. Don't try it by itself. You won't like it!

Go to the cocoa recipes page to learn a few tasty ways to use it.




Uses

You can use it in just about any recipe. Desserts, beverages or meat dishes, it's up to you and your taste buds.

Since you control the amount of cocoa, you control the flavor intensity.

If you're trying to learn to like really dark chocolate, slowly increase the amount of cocoa.  Try a dark chocolate bar with 35% cacao.  After you adjust, try a darker bar.

When baking add just a teaspoon more powder to your recipe.

Before you know it you'll have developed a taste for it. Then you can enjoy all the really dark candy. It's everywhere.

Need to know a little bit more about cocoa and its uses? Visit my dark chocolate cocoa page.



It's so delicious you'll want to use it. It's such a great source of chocolate antioxidants you should use it. So what are you waiting for, an invitation? Consider yourself invited. Try it.





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