Tried.Tasted.Served
Welcome to Tried•Tasted•Served website, designed to make Raw Food & Healthy Living Easy and Accessible. Throughout our Raw Food Resources pages you will find out about the Produce Background Information, Seasonality, Health Benefits, Nutritional Information of your favorite foods. Each category is a portal to high quality information that will make Raw Food & Healthy Living so much more enjoyable. Knowledge is power!
 
Chocolates
Cocoa, Dutch Processed

Introduction

*The cocoa tree, Theobroma cacao, of the family Malvaceae, is native to the Central and South America.

*Cocoa is the dry, partially fermented powder obtained from the seeds after the cocoa butter has been pressed and removed.

*The fruits of this tree, also called pods, have 20-40 seeds or beans embedded in the sweet white pulp of the fruit. These seeds have a strong shell around them.

*Cocoa beans have a strong bitter taste. These beans are allowed to ferment in the pulp of their fruits for several days through a process called ‘sweating’, when the chocolate flavor is developed.

*These beans are then cleaned, dried, roasted and the shell removed to produce the cacao nibs rich in saturated fats.

*These nibs are then ground, when the fat (called cocoa butter) in the seeds melts and produces a liquid chocolate called chocolate liquor. This is pure liquid bitter chocolate.

*This chocolate liquor is then – solidified and sold as baking chocolate (unsweetened), the saturated fats removed as cocoa butter, and finally the remaining solids are powdered and sold as cocoa powder.

*Dutch processed cocoa powder is chemically treated with an alkaline substance like potassium carbonate. Processing with an alkaline substance removes the natural acidity of the cocoa bean and gives the cocoa powder a more darker and redder color than its natural counterpart, and a richer, smoother and milder flavor and taste.

*This type of cocoa powder is used in baking and gives the baked products a rich dark brown color.

*Cocoa is a good source of antioxidants, flavonoids, theobromine and an essential amino acid tryptophan, but the Dutch processed one is low in these phytonutrients and has less benefits than the natural cocoa and dark chocolate.

*Buying and storage: Buy good quality cocoa powder in small amounts required. Store in an airtight container in a cool, dry, dark place.

Is it raw?

No, Dutch processed cocoa powder is chemically processed with an alkaline substance to neutralize the acidity. Make sure you read the label. This type of cocoa powder generally says Dutch processed or alkalized on the box.

Health Benefits

1. Cocoa has high amounts of antioxidants and flavonoids.

2. Antioxidants scavenge the free radicals, preserve the integrity of cell membranes and reduce the risk of heart diseases, inflammatory and degenerative diseases.

3. The beneficial cardiovascular effects are lowering the LDL cholesterol level in the blood, reducing the risk of heart attack and atherosclerosis, and promoting a healthy heart.

4. It can also lower and maintain the blood pressure, thus reducing the risk of hypertension, due to the flavonoids in unsweetened chocolate having a vasodilating effect.

5. The flavonoids, epicatechin and gallic acid, have anti-carcinogenic properties, which are still being studied.

6. Research indicated that theobromine, the alkaloid present in cocoa, may be effective in preventing persistent coughing, soothing and moistening the throat. It is shown to be more effective than codeine, the component in many cough medicines.

7. Good source of Tryptophan, an essential amino acid present, which is a precursor to serotonin, a neurotransmitter that plays an important role in the modulation of anger, mood, sleep, sexuality, appetite, etc. This amino acid, relaxes the mood, improves the quality of sleep and appetite.

8. Good source of Phenethylamine, an alkaloid, which acts as a stimulant and is sometimes described as a ‘love chemical’.

9. Moderate source of B-group vitamins like thiamine, riboflavin, niacin, B6 and folic acid that are essential to enhance the energy production from the foods.

10. Very good source of magnesium that helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.

11. Very good source of potassium, this along with low amount of sodium helps to maintain blood pressure, reduces water retention, helps transmit nerve impulses to muscles, and improves muscle contraction.

12. Good source of other minerals like calcium, iron, phosphorus, zinc and manganese, which play a very important role in maintaining normal metabolic activities of the body.

13. Cocoa also has good amounts of protein and dietary fiber.

14. Dietary fiber adds roughage to the contents of the intestines, promotes satiety, promotes the health of the colon, and also helps in relieving constipation, hemorrhoids, diverticular disorders, etc. It also reduces the risk for colon cancer.

15. Though cocoa has many useful antioxidants and flavonoids in them, regular consumption in large quantities may result in weight gain. As with all other foods, moderation is the key. Also processed cocoa powder may not have as many benefits as the phytonutrients are destroyed to some extent during the processing.

Nutritional Information per Serving:
 
Serving Size100 g of Cocoa Powder, Dutch processed
 
% Daily Requirements
 
Total Calories22211%
Calories from fat110 
 
Total fat13 g20%
Saturated fat7.8 g40%
Trans fat0 g 
Cholesterol0 g0%
 
Total carbohydrate55 g18%
Dietary fiber30 g120%
Sugars1.8 g 
 
Protein18 g36%
 
Minerals
 
Calcium111 mg11%
Iron15.5 mg86%
Magnesium476 mg119%
Phosphorus728 mg73%
Potassium2509 mg72%
Sodium20 mg1%
Zinc6.4 mg42%
Copper3.8 mg180%
Manganese3.8 mg187%
Selenium13.2 mcg19%
 
Vitamins
 
Thiamine0.1 mg4%
Riboflavin0.5 mg25%
Niacin2.4 mg12%
Vitamin B60.1 mg6%
Folic acid32 mcg8%
Vitamin E0.1 mg1%
Vitamin K2.5 mcg3%
 
Menu
Featured Recipes Featured Recipes
Serena Williams – Food by Omid...
Notes to Myself | Thought Kitchen: Serena Williams – Food by Omid Jaffari & Loving Earth
Fermented Tree Based Cream |...
Culinary Techniques | Thought Kitchen: Fermented Tree Based Cream | Raw
Young Thai Coconut Based Yogurt...
Culinary Techniques | Thought Kitchen: Young Thai Coconut Based Yogurt | Botanical
Thought Kitchen Thought Kitchen
Okra &...
entrees: Okra & Tomatoes
Pear & Pecan...
entrees | Salads: Pear & Pecan Salad
Beet...
entrees: Beet Salad
Browse Shiitake Browse Shiitake
 
TTS Recently Read Resources
Show Recent Articles Show Recent Resources
Black BeansJuly 26, 2011 4:10:25 am EST
Introduction *Black beans have a black outer husk or skin and an inner white flesh. *As the outer husk is black, shiny and resembles the shell of a turtle, they are also called black turtle beans...
Black BeansJuly 26, 2011 4:09:56 am EST
Introduction *Black beans have a black outer husk or skin and an inner white flesh. *As the outer husk is black, shiny and resembles the shell of a turtle, they are also called black turtle beans...
Black BeansJuly 10, 2011 12:07:50 pm EST
Introduction *Black beans have a black outer husk or skin and an inner white flesh. *As the outer husk is black, shiny and resembles the shell of a turtle, they are also called black turtle beans...
White Beans, SmallMay 22, 2011 1:52:03 pm EST
Introduction *Small white beans are also called navy beans, and are the most common beans used popularly in US and UK. *These are available in two sizes – large and small. *These are available...
White Beans, SmallMay 22, 2011 1:35:49 pm EST
Introduction *Small white beans are also called navy beans, and are the most common beans used popularly in US and UK. *These are available in two sizes – large and small. *These are available...
 
Site Navigation
©2013 Tried.Tasted.Served. All rights reserved. TTS Company Profile