This cacao or cocoa beans (Theobroma cacao) were treated only at low temperature (raw quality, super-food) to maintain a maximum of the multiple health properties of the whole cocoa bean. Raw quality cacao beans are digestive, improve physical, moral and intellectual well-being and can be eaten out of the bag, for a symphony of flavours ending on a lightly sweet and chocolatey note, or accompanied by other food according to one's preferences (for example with Cashew Nuts - organic , ,pine nuts , figs , Céréales (Pseudo-) ...). They can also be crushed or ground and used as a garnish or an ingredient for various preparations. Peeled and crushed they give the nibs " of cocoa.
Raw quality whole cacao beans contain all the fatty acids of cacao, which are predominantly stearic and palmitic (saturated), oleic (monounsaturated), and linoleic (polyunsaturated) fatty acids. Saturated fats are often believed to have a negative impact on cardiovascular health, but cacao’s saturated fat content is entirely different because stearic acid is a particular fatty acid in that it does not elevate blood cholesterol levels the way other saturated fats can and studies have found that diets containing cocoa and chocolate have a neutral effect on blood cholesterol levels in humans.
Thanks to its high fiber content (about 33% for not pealed cadaobeans) cocoa can limit constipation by stimulating intestinal transit and its polyphenols help fortify the intestinal mucosa, where the most important part (80 percent) of our immune system is located.
Cocoa is also one of the richest food sources of flavonoids, antioxidants which play a significant role in the prevention of certain diseases such as cancer and help fight against premature cell-ageing. The antioxidant capacity of cocoa would thus be 2-3 times higher than that of green tea and wine. As flavonoids limit the occurrence of bad cholesterol (LDL), dilate blood vessels, improve coagulation, they are also beneficial for the functioning of the arteries, blood pressure and blood circulation, thus reducing the risk of cardiovascular diseases.
Cocoa is also an excellent source of magnesium and thus enables to fight against fatigue, stress and anxiety. As it also contains tryptophans (amino acids), which are producers and transmitters of serotonin in the body, and that the "happiness hormone" serotonin plays an essential role in mood by providing a feeling of appeasement, comfort, satisfaction and well-being, cocoa has in addition a greatly appreciated antidepressant effect.
However, cocoa has to be consumed WITH MODERATION because of its quite important energy supply and exciting properties due to its caffeine content (though less for cocoa beans (Theobroma cacao), 0.1 to 0.4% than for Arabica coffee beans (Coffea arabica), 1.1%, or Robusta coffee beans (Coffea canephora), 2.2%, or tea leaves (Camellia sinensis) 2.5 to 5%).

Ingredients

Origin

Production

Raw quality Produkt. "Raw quality" food is treated below a maximum of 45°C, because enzymes and healthy nutriments (e.g. a large part of vitamins) are destroyed beyond this temperature.

Characteristics

Precautions for use