Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals.
Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods.
The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure.
Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity.
Observational studies show a drastic reduction in heart disease risk among those who consume the most chocolate.
Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage.
Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.