Table 2.
Ingredients in high polyphenol concentration chocolate and low polyphenol concentration chocolate.
| High concentration cacao chocolate | Low concentration cacao chocolate | |
|---|---|---|
| Color/Shape | Brown/Plate | |
| Amount (per test) (g) | 25.0 ± 1.0 | |
| Energy (kcal) | 131.7 | 138.5 |
| Fat-free cacao content (g) | 8.7 | 2.9 |
| Total polyphenol (mg) | 635.0 | 211.7 |
| Procyanidinsa | 67.5 | 22.2 |
| Epicatechin (mg) | 30.4 | 10.5 |
| catechin (mg) | 8.5 | 3.3 |
| procyanidin B2 (mg) | 12.3 | 4.3 |
| procyanidin B5 (mg) | 2.9 | 0.5 |
| procyanidin C1 (mg) | 8.3 | 3.2 |
| cinnamtannin A2 (mg) | 5.1 | 0.5 |
| Theobromine (mg) | 200.0 | 66.7 |
| Caffeine (mg) | 20.0 | 6.7 |
a
Mainly components of cacao polyphenols (show as total amount of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2).