Cacao

Cacao Cacao are the raw seeds of the cacao tree, used to make chocolate. Formed in the cocoa pod, Cacao has a leather-like outer rind and a mucus like pulp surrounding the seeds. With this pod, approximately 50 cacao seeds can be found. While cacao seeds are typically white when first extracted from their pod, they become reddish brown during the drying process. The cacao tree is native to the Americas, where it originated in the Andes Mountains. In fact, cacao was a common currency in the Americas prior to the Spanish arrival in the 16th century.

Key Nutrients

Cacao provide a high degree of phytochemicals and flavonoids, two powerful classes of molecules which can help reduce the risk of cancer and heart disease. In addition, cacao contains two healthy forms of saturated fatty acids, including palmitic and stearic acids. In its raw form, cacao provides a high amount of dietary fiber.

Health Benefits

Dietary Fiber – Dietary Fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems.

Flavonoids – Flavonoids are a class of antioxidants which help to promote healthy cell growth and reduce inflammation. They are also a powerful class of molecules when it comes to reducing the risk of certain cancers.

Season

Cacao can be found in any supermarket or food retail store year round.

Nutrition Information
Per 1 Ounce (28 grams):

Calories (cKal): 156
Protein (grams): 1.44
Total Fat (grams): 9.13
Carbohydrates (grams): 17
Fiber (grams): 2

Buying and Storing

When buying cacao, make sure it is free of twigs and stones. Being dried, cacao will stay in your kitchen for up to one year.

Best Way to Add to Diet

Cacao makes a great afternoon snack or addition to any salad. Puree the cacao and add it to a chocolate based dessert for a bit of texture and extra taste.