Chocolate is known to contain a wide variety of minerals and trace elements including magnesium, phosphorous, potassium, calcium, iron, zinc, copper and manganese. It is also a rich source of antioxidants and has been identified as a potent antioxidant for LDL cholesterol. The phenalyic content of chocolate is 20 times higher than tomatoes, 3 times that of grapes, and twice the level of garlic. Dark chocolate contains more than twice the level of phenyls compared to milk chocolate while white chocolate contains no anti-oxidants. A bar of milk chocolate (45 grams) was found to contain approximately the same level of phenyls as 150 mill glass of red wine. Chocolate contains a higher concentration of phenyls than either red wine or green tea on a weight basis.
And just in time for Easter. A study out this week found, believe it or not, chocolate consumption was associated with a lower Body Mass Index (weight). Chocolate has shown favorable metabolic associations with blood pressure (BP), insulin sensitivity, and cholesterol level.