Cocoa powder is refined by removing impurities, baking, hulling, grinding, squeezing and grinding. Pure fragrance, fine powder, no impurities, no burnt particles, and can be used in high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa.
Nutritional components of cocoa powder
Natural cocoa powder is a brown powder ground from cocoa beans, which is bitter in taste and rich in fragrance. It contains protein, various amino acids, high-calorie fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E, vitamin B 1, vitamin B2, vitamin B6 and alkaloids with various biological activities, and is mainly used for color adjustment or fragrance enhancement.
Scientists say that more and more research results show that the chemical components in cocoa powder can effectively treat heart disease, diabetes, hypertension and vascular diseases. Phytochemicals called flavanols in cocoa powder are beneficial to people, and are also found in red wine and black tea.