Grinding raw cacao into a fine powder is raw cacao powder.

Cacao beans are not eaten directly after they are picked from the tree, but need to be dried and stacked and fermented before they can be eaten. After processing, if the beans are roasted at a lower temperature to remove the cocoa butter, you get raw cacao. Raw cacao retains the maximum amount of nutrients from the beans, including, of course, the cocoa flavonols. When raw cacao is ground into a fine powder, it is raw cacao powder.

If it's roasted at high temperatures, then it's cacao; ground into a powder, it's cocoa powder. Although cocoa powder has a better flavor and is suitable for making chocolate, a number of nutrients, especially cocoa flavonols, are destroyed at high temperatures.

Nutritional value of raw cacao

1, cocoa powder is the highest antioxidant-containing of all foods. Raw cacao has 3.7 times the antioxidants of cooked cacao, 5 times the antioxidants of acai berries, and 40 times the antioxidants of blueberries. Antioxidants protect us from diseases caused by aging.

2. Top magnesium. Magnesium supports the heart, brain, relieves menstrual cramps, relaxes muscles, enhances suppleness, and alkalizes the body.

3, rich in iron. Every 28 grams of cocoa contains 314% of the daily iron requirement. Iron is very important to our blood health, and iron deficiency can easily cause anemia.