Why does chocolate iron content vary so much?

Discussion in 'Minerals' started by jaakkima, Nov 28, 2013.

  1. jaakkima

    jaakkima Member

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    Should I be skeptical of my chocolate label when it says 2 percent DV per ounce? This is "Fearless" dark chocolate. I have been eating it because of this but wondering why every other chocolate I come across has such high levels of iron in its nutritional information. Does anyone know the process gone through when producing a food product by which this nutritional information is had? Should I be questioning it?
    Thanks
     
  2. Jenn

    Jenn Member

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    It has to due with how it's processed. In my experience, the better chocolates are about 8_10% and the real offenders are in the 60%range. Unrefined is a popular buzz word in health food circles, but it's not always a good thing. I, personally, have been in a chocolate phase with the weather shift causing more indoor activities..
     
  3. OP
    jaakkima

    jaakkima Member

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    Cool. I recommend the Fearless brand. It's local to the bay area here (of course I don't mean the chocolate's origin! ha)
     
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