Dutch Cocoa (Processed with Alkali)
Ingredient details
- Available
- Chocolate Peanut Banana
Dutch cocoa is cocoa powder treated with alkali. The process changes its acidity and darkens its color, creating a smooth chocolate flavor. It also reduces flavanol content.
Key benefits
- Adds a rounded chocolate taste
- Provides magnesium, iron and fiber
Why it matters
Cocoa powder mixes through the grains and protein, giving the whole blend a consistent chocolate flavor.
Citations
- USDA Agricultural Research Service (2024) FoodData Central. U.S. Department of Agriculture. View study: FoodData Central
- Miller KB, Hurst WJ, Payne MJ, et al. (2008) Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry. View study: Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders
- NIH Office of Dietary Supplements (current) Magnesium: Fact Sheet for Health Professionals. National Institutes of Health. View study: Magnesium: Fact Sheet for Health Professionals
- NIH Office of Dietary Supplements (current) Iron: Fact Sheet for Health Professionals. National Institutes of Health. View study: Iron: Fact Sheet for Health Professionals