As a food science expert with a focus on nutritional components, I can tell you that cocoa flavanols are bioactive compounds found in various forms of cocoa and chocolate. They are known for their potential health benefits, including antioxidant properties.

Cocoa flavanols are primarily found in the following foods:


1. Dark chocolate: The higher the percentage of cocoa in the chocolate, the more flavanols it contains. Look for dark chocolate that is at least 70% cocoa.

2. Cocoa powder: Unsweetened cocoa powder is another good source, particularly if it is labeled as natural, which means it contains more of the cocoa solids and flavanols.

3. Cocoa beans: The whole beans from which cocoa products are made are rich in flavanols.

4. Cocoa nibs: These are small pieces of cocoa beans that have been roasted and crushed. They are often used as a topping for yogurt or added to baked goods.

It's important to note that the processing of cocoa can affect the flavanol content. For instance, the more the cocoa is processed and the more it is heated, the fewer flavanols remain.

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Cocoa beans are fermented, roasted and ground into a powder to achieve a rich-tasting chocolate that contains flavonols.Flavonoids. Flavonoids are natural chemicals found in fruits, vegetables, tea, red wine and beer. ... Cocoa Powder. ... Dark Chocolate. ... Milk Chocolate.read more >>