Native to South America, cocoa beans have been utilized in traditional medicine to provide sustenance and heal a number of ailments, such as coughs and hair loss. Roasted and fermented cocoa beans are subsequently processed to eliminate their fat content, leaving behind pure cocoa solids, or cocoa powder. cacao puro solids are rich in health-promoting minerals, fiber, and phytonutrients, so include them in your diet has a number of advantages.
Copper and Magnesium
Consuming pure cocoa increases your intake of copper and magnesium. These minerals stimulate the enzymes that your cells require for a healthy metabolism and the production of useful energy. Additionally, copper aids in the production of melanin, a pigment present in your skin, while magnesium preserves the integrity of your cell membranes. A 2-tablespoon serving of pure cocoa has a copper content of 409 micrograms and a magnesium content of 54 milligrams. This accounts for 45% of the daily copper intake advised by the Institute of Medicine, as well as 17% and 13% of the daily magnesium intakes advised for men and women, respectively.
Iron and Phosphorus
You may increase your intake of phosphorus and iron by cooking with pure cocoa. 1.5 milligrams of iron and 79 milligrams of phosphorus are present in one serving of cocoa solids. According to the Institute of Medicine, this supplies 19% of your daily need for phosphorus and 8% of your daily requirement for iron for men and women, respectively. Pure cocoa contains phosphorus, which helps maintain strong bone tissue, is a component of your cell membranes, and encourages cell communication. Its iron concentration aids in controlling the amount of oxygen in your body by allowing you to detect low oxygen levels and assisting red blood cells in supplying tissues with new oxygen.
Positively Influencing Phytonutrients
Additionally, pure cocoa contains advantageous phytonutrients called flavonoids that are good for your cardiovascular and neurological systems. According to a review published in “Neuroscience and Biobehavioral Reviews” in July 2013, one kind of flavonoids, termed flavanols, promotes normal cognitive functioning, including learning, memory, and critical thinking, and helps to enhance blood flow in the brain. Other flavonoids increase blood vessel relaxation and shield your cardiovascular system from oxidative damage, which would otherwise lead to heart disease, according to a separate analysis from the June 2013 edition of “Molecular Nutrition and Food Research.”
Serving Advice and Ideas
Rich flavor of pure cocoa complements a range of foods. Warm up a mixture of pure cocoa solids, nonfat dairy or almond milk, and stevia — or another low-calorie sweetener — until it is warm to make a healthy version of hot chocolate. Mix a few drops of peppermint, orange, or raspberry essence to add taste. A few spoonfuls of cocoa solids can also be added to fruit smoothies; this goes particularly well with strawberries, raspberries, and cherries. Finally, stir in some cocoa solids to the chili. Although the combination of chocolate and chilli may appear odd, the cocoa in the dish gives it richness and depth.