Healthy Food Database
Cacao and cocoa are one of the same thing although because of the way cacao is processed, it is considered to be better for you and consequently is much more expensive.
The difference between the two is in how it's extracted from the bean and the quality of the bean. Raw cacao is cold pressed without the use of chemicals while cocoa is extracted with heat. Some skeptics suggest that the equatorial climate where cacao is grown is so hot that it should not be allowed it's "raw" status. (for a food to be considered raw it must not be exposed to temperatures above 43 degrees Celsius). Regardless a good quality cacao grown organically is definitely a better choice than a cheap box of sweetened drinking chocolate from the supermarket!
"Raw" cacao has more antioxidants than regular cocoa and is a source of nutrients including amino acids, protein, zinc, calcium, chromium, iron, and potassium.
Category: Drink
In Season:
all year
To Buy:
Buy from health food stores as a powder or in nibs
To Store:
Store in an airtight container in a cool pantry
Tips & Tricks:
Enjoy as you would hot chocolate sweetened with a little maple syrup or coconut sugar.
Cooking Tips:
Nutrition per Per serve:
Salicylates:
No information available
Amines:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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