Do you know the nutritional value of cocoa in coffee?

Natural cocoa powder is a brown powder extracted and refined from natural coffee (cocoa) beans. It has sweet taste and rich flavor. It contains protein, a variety of amino acids, high-calorie fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6 and alkaloids with a variety of bioactive functions. It is mainly used for color blending or incense enhancement. Cocoa beans (raw beans) contain 5.58% moisture, 50.29% fat, 14.19% nitrogen, 1.55% theobromine, 13.91% other non-nitrogen substances, 8.77% starch, 4.93% crude fiber, and 40.4% phosphoric acid, 31.28% potassium and 16.22% magnesia in ash. Cocoa beans also contain nerve center excitants such as caffeine and tannins, which have a lot to do with the color, aroma and taste of chocolate. Theobromine and caffeine can stimulate the cerebral cortex, eliminate drowsiness, enhance touch and thinking, adjust heart function, dilate kidney blood vessels, diuresis and so on.

Alkaloids in natural cocoa powder can strengthen the stomach, stimulate gastric juice secretion, promote protein digestion and reduce nutritional diarrhea that can not be solved by antibiotics. Cocoa powder is refined by cleaning, roasting, shelling, grinding, pressing, milling and other processes. Pure fragrance, fine powder, no impurities, no coke particles. It can be used in high-grade chocolate, ice cream, candy, pastry and other foods containing cocoa.

Scientists say more and more studies have shown that the chemicals in cocoa powder can effectively treat heart disease, diabetes, high blood pressure and vascular diseases. What is beneficial in cocoa powder is a phytochemical called flavanol, which is also found in red wine and black tea.