Cocoa powder is a common thing, and we often use it to make cakes, cookies, cocoa tortoiseshell paste and so on. So what are the functions of eating cocoa powder? How should we choose high-quality cocoa powder? Next, I will briefly introduce the function of cocoa powder and its purchasing skills to you.

First, the role of cocoa powder

1, cocoa powder is rich in protein, various amino acids, trace elements and other substances, which can supplement human nutrition; Moreover, cocoa powder contains stearic acid, which can reduce cholesterol; Its flavanol can also be used to treat hypertension, heart disease and so on, which is beneficial to our blood vessel health.

2. Cocoa powder contains a lot of crude fiber, which can play a convenient role in prevention and treatment; The alkaloids contained in it can promote gastric secretion and play a role in invigorating the stomach; Like vitamin B2, potassium, magnesium and other elements it contains, it can not only promote the body's reflex system, but also enhance fat burning and promote blood circulation.

3, caffeine, theobromine and other substances contained in coffee can play a refreshing role. Many people like to drink cocoa powder to refresh themselves when they are mentally tired. Cocoa powder can also be used for color matching and fragrance enhancement. Cocoa powder is added to many foods, such as high-grade chocolate, ice cream, cakes and so on.

Second, how to choose cocoa powder

1, generally natural cocoa powder is light gray. If its color is dark brown, it may be added with cocoa skin or food pigment. Of course, there are different varieties of cocoa powder, such as alkaline cocoa powder, which is brownish red and cocoa black powder, and its color is mostly dark brown to brownish black.

2. Natural cocoa powder will smell a faint fragrance, and cocoa black powder and alkalized cocoa powder will be stronger than it. Generally speaking, if cocoa powder smells too strong or smells burnt, its quality will be worse.

3, high-quality cocoa powder is usually fine, we can take out a little bit of cocoa powder and pour it on white paper, and gently wipe it. Generally, the edge of high-quality cocoa powder will be more uniform, and the poor quality cocoa powder will have a sense of difference, and its distribution will not be uniform. If the fat content of cocoa powder is above 10%, we can take some cocoa powder and rub it in our hands. Generally, high fat content will give us an obvious greasy feeling.

I conclude: I'll stop here about the function of cocoa powder and its purchasing skills. When you eat cocoa powder, you should pay attention to it. Patients with stomach problems can't eat it, and it is best not to eat it like pregnant women and children. It can't eat more cocoa powder.