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Polyphenols are natural plant compounds in cacao; flavanols are one of their best-known subgroups. The figure shown here is the laboratory measurement of total polyphenols expressed as EGCG equivalents, rather than a separately measured flavanol content.

Magnesium is an essential mineral and contributes to normal muscle function and normal energy-yielding metabolism. The chart compares the measured amounts per 10 g.

Iron is an essential mineral that the body cannot produce itself. The chart shows the laboratory measurements per 10 g and highlights the differences between varieties.

Zinc is an essential mineral and contributes to normal immune function and normal macronutrient metabolism. The chart compares the measured amounts per 10 g.

Theobromine is a natural alkaloid in cacao beans and is chemically closely related to caffeine. Cacao typically contains significantly more theobromine than caffeine; the chart shows the differences per 10 g.

Caffeine occurs naturally in cacao. The chart shows how much each variety contains and compares the amounts with coffee and black tea.

Cadmium occurs naturally in soil and can be absorbed by plants through their roots. Cacao is not the only source: cereals, vegetables, nuts and oilseeds also contribute to intake; sunflower seeds are shown here as a specific reference.