Quick answer: Yes, cocoa powder has flavanols, because every cocoa bean contains them. But how much is left depends on processing. Dutch-processed (alkalized) cocoa can lose 60% to 90% of its flavanols compared with natural cocoa, and most cocoa powders never tell you how much remains.
Does all cocoa powder have flavanols?
All cocoa powder has some. The problem is the range. The same bean can end up as a powder rich in flavanols or one with very little, depending on three steps:
- Fermentation: develops chocolate flavor; starts breaking flavanols down.
- Roasting: more heat means more flavor and fewer flavanols.
- Alkalizing (Dutch processing): treats cocoa with an alkaline solution to make it darker and less bitter. This is the biggest single loss.
How much do Dutch processing and alkalizing remove?
A widely cited 2008 analysis of commercial cocoa powders (Miller et al., Journal of Agricultural and Food Chemistry) compared natural cocoa with alkalized cocoa:
| Type of cocoa powder | Flavanols kept (vs. natural) | Flavanols lost |
|---|---|---|
| Natural (non-alkalized) | 100% (baseline) | — |
| Lightly alkalized | ~40% | ~60% |
| Medium alkalized | ~25% | ~75% |
| Heavily alkalized | ~10% | ~90% |
That's why darker isn't better. The darkest, smoothest cocoas are usually the most heavily alkalized, and have the fewest flavanols.
Does cacao powder have flavanols?
Yes, and often more than Dutch-processed cocoa, because "cacao" products are usually less processed. But "cacao" is a marketing term, not a standard. Raw cacao powders rarely list a flavanol amount, and levels vary from batch to batch. Cacao can be a good food; it just isn't a measured dose.
Does dark chocolate have flavanols?
Dark chocolate has more flavanols than milk chocolate, but much less per serving than a standardized cocoa flavanol product, and the amount varies widely. Many dark chocolates use alkalized cocoa, and every bar adds sugar and fat. Eating enough chocolate to reach the amounts used in research would mean a lot of extra calories.
Is supermarket cocoa powder high in flavonoids?
Supermarket natural cocoa powders do contain flavanols, but they don't state an amount, so you can't compare or dose them. Any cocoa labeled "Dutch," "Dutched" or "processed with alkali" will contain far less. To check any brand:
- Read the ingredients: "cocoa processed with alkali" = alkalized.
- Look for a milligram number of cocoa flavanols per serving. No number means no way to know.
How to get cocoa flavanols that actually survived
Choose a high flavanol cocoa that is non-alkalized, lists flavanols in milligrams, and is third-party tested. To compare products side by side, see Which Cocoa Powder Has the Most Flavanols?
Goorello High Flavanols Cocoa Powder is non-alkalized and delivers 600 mg of cocoa flavanols per serving, third-party tested, with no added sugar or caffeine.
FAQ
Are there flavonoids in cocoa powder?
Yes. Cocoa flavanols are a type of flavonoid. More on the terms here: Cocoa Flavanols vs. Flavonoids.
How many flavanols are in a tablespoon of cocoa powder?
It depends entirely on processing, which is why we don't give a single number. Natural cocoa can contain many times more than heavily alkalized cocoa. Only a product that states its flavanol content per serving tells you what you're getting.
Does cooking or baking destroy flavanols?
High heat and alkaline ingredients (like baking soda) can reduce flavanols, so baked goods aren't a reliable source. Stirring cocoa into a drink or food is a simpler way to keep what's there. See How to Take High Flavanol Cocoa.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
