Cocoa beans are made up of over 300 beneficial compounds, some of which include phenylethylamine, theobromine, and lots of polyphenols. They contain a large amount of vitamins and minerals, as well as potassium and copper, which support the health of the cardiovascular system. Cocoa beans are rich in calcium and magnesium, essential for all major organs to function properly.
Cocoa beans consist of 50% cocoa butter and 50% solids from which cocoa powder is obtained. Approximate chemical composition of cocoa beans: 54.0% fat, 11.5% protein, 9.0% cellulose, 7.5% starch and polysaccharides, 6.0% tannins, 5.0% water, 2.6% minerals and salts, 2.0% organic acids and flavors, 1.0% saccharides and 0.2% caffeine. Calorie “565 kcal”.
Content in 100 g of raw cocoa beans: copper 2275 mg, molybdenum 40 mg, cobalt 27 mg, zinc 4.5 mg, iron 4.1 mg, manganese 2.85 mg.
After trying at least a few raw cocoa beans, you will no longer want to eat ready-made chocolate. Raw cacao beans are the fruit of the cacao tree and are used as raw materials for many sweets and drinks. Chocolate, sweets and most instant drinks are made from cocoa. However, its use is not limited to the food industry. Raw cocoa beans are a unique and delicious product in their own right.
Raw cocoa beans are undesirable to be subjected to heat treatment of more than 50 degrees. Ground or crushed beans can be poured with warm water or milk, mixed with honey and fruits, and natural Nutella can be made. On the basis of cocoa beans, you can prepare natural hot and raw chocolate with the addition of nuts and dried fruits.
If you have a snack of cocoa beans on the go, then 4-5 nuts are enough to give you strength for new things.
Many useful substances and vitamins containing cocoa beans are simply impossible and unnecessary to buy at a pharmacy. After all, pharmaceutical preparations for 70-80% consist of synthetic substances that are little absorbed by the body. And cocoa beans are the only natural source of dopamine responsible for feelings of happiness and euphoria. At its core, it is a natural preservative for our body, slows down aging and prevents cancer. In large quantities, it contains histamine, magnesium, serotonin, tryptophan, which are completely absorbed by the body and give us youth, beauty and health.
Cocoa beans are able to accelerate the metabolic processes in the body, which leads to an increase in life expectancy, an improvement in the condition of blood vessels, the heart, and metabolic processes. Regular consumption of real cocoa beans compensates for the deficiency of iodine, magnesium, zinc, chromium and other minerals, protects against the harmful effects of the environment, unhealthy lifestyle. This product belongs to the category of natural, environmentally friendly raw materials suitable for the creation of new useful products, different from the usual cocoa, but to a large extent more useful in its composition.
Raw cocoa beans contain over 320 types of different antioxidants. No other product in the world contains such an amount of antioxidant substances.
Raw cocoa beans are the leaders among all other products in terms of antioxidant content, which is able to deactivate free radicals in the cells of our body and protect against viral and bacterial infection. It has been proven that the formation of a large number of free radicals can be the cause of many diseases, in particular cancer. The level of antioxidants in our body is directly related to biological age and life expectancy.
The antioxidants in raw cocoa beans are mainly represented by polyphenols (cyclic alcohols containing several hydroxyl groups in the benzene ring). Polyphenols are one of the most powerful antioxidants, have the ability to break down fats and reduce the risk of atherosclerosis and cardiovascular disease. The antioxidant effect of polyphenols is many times stronger than that of the most common antioxidants – vitamins C and E. Polyphenols give the beans a specific bitter, tart-viscous taste and color.
Raw cocoa beans are natural antidepressants.
-vitamin PP, is part of the enzymes involved in cellular respiration and protein metabolism, regulating higher nervous activity and functions of the digestive organs. It is used for the prevention and treatment of pellagra, diseases of the gastrointestinal tract, sluggishly healing wounds and ulcers, atherosclerosis;
– vitamin B1 (thiamine) – a water-soluble vitamin that is easily destroyed by heat treatment. Thiamine improves blood circulation and is involved in hematopoiesis. Thiamine optimizes cognitive activity and brain function, has a positive effect on energy levels, growth, normal appetite, learning and is necessary for the tone of the muscles of the digestive tract, stomach and heart. Thiamine acts as an antioxidant, protecting the body from the damaging effects of aging, alcohol and tobacco;
– Vitamin B2 (Riboflavin) intensifies metabolic processes in the body, participating in the metabolism of proteins, fats and carbohydrates. Riboflavin is essential for the formation of red blood cells and antibodies, for cell respiration and growth. It facilitates the absorption of oxygen by the cells of the skin, nails and hair. It improves the condition of the organ of vision, taking part, along with vitamin A, in the processes of dark adaptation, reduces eye fatigue and plays an important role in preventing cataracts. Vitamin B2 has a positive effect on the mucous membranes of the digestive tract. Riboflavin minimizes the negative effects of various toxins on the respiratory tract.
According to studies of hypersensitivity of the body’s immune system, the percentage of allergic reactions when eating raw cocoa beans is 20 times lower than when eating chocolate and chocolate products.
It should be remembered that in the manufacture of chocolate, due to the high cost of cocoa butter, cheaper oils are usually used. Their use can lead to weight gain and does not provide any benefit, unlike raw cocoa beans.