On Sun, Nov 09, 2003 at 12:02:48PM -0800, Deborah Harrell wrote: > > -Cocoa had 611 mg of phenols and 564 mg of flavonoids. > > -Red wine had 340 mg of phenols and 163 mg of > flavonoids. > -Green tea had 165 mg of phenols and 47 mg of > flavonoids. > -Black tea had 124 mg of phenols and 34 mg of > flavonoids.
Thanks for posting this. Unfortunately, the links are rather sparse on details. Any idea what type and/or form of cocoa they tested? Did they just buy a tin of Hershey's cocoa and test 3 spoonfuls of powder? Did they mix cocoa powder with hot milk and add sugar and then test that? Just wondering, because I drink a lot of Nestle's instant hot chocolate made from packets with "cocoa processed with alkali", just add hot water (it has dry milk powder, whey, and some other stuff in it, too). I wonder how the phenol and flavonoid content of the Nestle instant powder compares with straight Hershey's cocoa out of the tin. -- Erik Reuter http://www.erikreuter.net/ _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
