High-quality dark chocolate is a good source of fibre and minerals such as manganese, iron, magnesium, and copper.
Antioxidants in cocoa and dark chocolate are numerous. Actually, they have more nutrients than most other foods.
A minor but statistically significant drop in blood pressure may be attributed to cocoa's bioactive components.
Improves a number of risk factors for disease, such as blood pressure and cholesterol levels It reduces LDL's vulnerability to oxidative damage
while raising HDL levels and enhancing insulin sensitivity.
Those who consume the most chocolate had a significantly lower risk of heart disease, according to observational research.
Cocoa flavanols have been shown in studies to increase blood flow to the skin and shield it from the damaging effects of the sun.
Blood flow to the brain may be improved by cocoa or dark chocolate consumption. Coffee and theobromine, among other stimulants, can be found in this product.