|Cocoa bean Quick Facts|
|Origin||Being Cocoa tree native to America, it has been originated in Mexico and Central America. It was consumed before 5000 years ago by pre-Columbian cultures. It could be found in Orinoco and Amazon basins.|
|Major nutrients||Copper (362.00%)
|Health benefits||Antioxidant activities, Brain function, Treat diabetes, Heal wounds, Reduce obesity|
Being Cocoa tree native to America, it has been originated in Mexico and Central America. It was consumed before 5000 years ago by pre-Columbian cultures. It could be found in Orinoco and Amazon basins. It was used as a common currency all over Mesoamerica. Cocoa was vital in pre-Columbian Mesoamerica. In the mid-17th century, chocolate got introduced by Spaniards to Europe. Cocoa tree was introduced to Philippines and West Indies. African. Tetteh Quarshie introduced it to modern Ghana and Gold coast.
Typically, it has red, white, green to yellow pods with bumpy or warty skin and pointed tips. The beans are light purple to white in color. The beans have fine flavor.
It is grown in Africa as well. Ghana and Ivory coast is the highest producer of cocoa beans. The color of the pod ranges from red to yellow.
The name was derived from island nation called Trinidad. It is used to enhance the flavor of chocolate. It was firstly planted in 1834 in Ceylon and again the plantation repeated in 1880. It was transplanted to Madagascar, Fiji, Singapore, Samoa and Tanzania. Due to its fine flavor it is used for making chocolates.
In 86 grams of unsweetened dry powder of Cocoa, we could find 2.58 g of moisture, 196 calories, 16.86 g of protein, 11.78 g of total lipid fat, 4.99 g of ash, 49.79 g of carbohydrate, 31.8 g of total dietary fiber and 1.5 g of total sugars. The same serving size of Cocoa bean offers 3.258 mg of Copper, 11.92 mg of Iron, 3.3 mg of Manganese, 429 mg of Magnesium, 631 mg of Phosphorus, 31.8 g of Total dietary fiber, 0.252 g of Tryptophan, 5.86 mg of Zinc, 1.012 g of Valine, 0.654 g of Isoleucine, 49.79 g of Carbohydrate, 0.667 g of Threonine, 16.86 g of Protein, 11.78 g of Total lipid fat, 1311 mg of Potassium, 1.023 g of Leucine, 0.845 g of Lysine, 0.292 g of Histidine, 12.3 µg of Selenium, 0.207 mg of Vitamin B2, 1.879 mg of Niacin and 110 mg of Calcium.
Health Benefits of Cocoa bean
The fermented seeds of Cocoa tree (Theobroma cacao) are called Cocoa beans. It is inherent to Amazon region and is a vital crop in South and Central America. Cocoa beans have high content of minerals such as magnesium, iron, copper, phosphorus, calcium and manganese. It is an excellent source of potassium, selenium and zinc. It also possess monounsaturated fats such as palmitic acid, stearic acid and oleic acid.Cocoa bean is packed with various health benefits such as providing relief from constipation, cholesterol, obesity, high blood pressure, cancer, bronchial asthma, diabetes, neurodegenerative disease and chronic fatigue syndrome. It helps to heal the wound fast, improve cardiovascular health, skin care and brain health. It is also helpful for curing deficiency of copper. It helps to enhance mood and has positive effects on neurotoxicity.
- Maintains blood pressure
Cocoa bean has flavonoids that help to lower blood pressure and enhance elasticity of blood vessels. The research shows that it has positive effect on diastolic and systolic blood pressure. It is possible due to antioxidants that promote the nitric oxide production that helps to relax blood vessels. Additionally, it maintains the normal circulatory system. (1) (2) (3) (4)
- Antioxidant activities
The study shows that cocoa bean has high antioxidants in comparison to green tea, black tea and red wine. The antioxidants helps to eradicate oxygen based free radicals from the body. Moreover, it has numerous phenolic phytochemicals and flavonoids. (5)
- Brain function
Cocoa is rich in flavonol which has positive effects on brain health. It helps to assist on memory functions and learning. It promotes the blood flow to brain and helps to cure vascular disorders. (6) (7) (8) (9)
- Maintains cholesterol level
The study shows that cocoa has hypocholesterolemic and hypoglycemic effects on cholesterol and glucose levels respectively. It helps to lower LDL cholesterol level and glucose. It increase the level of HDL cholesterol level. (10)
- Treat diabetes
Cocoa intake effectively improves insulin resistance as well as glucose metabolism. It also regulates the level of sugar in the body. Proanthocyanidins inhibits the formation of cataracts which is promoted by diabetes. It has antioxidant activity that helps to treat diabetic problems such as diabetic nephrotoxicity. Cocoa eliminates free radicals due to the presence of therapeutic properties that helps to treat the cellular injuries. The research shows that the intake of flavonol helps to improve the vascular functions of diabetic patients. (11) (12) (13) (14)
- Helpful for bronchial asthma
Cocoa beans have theophylline and xanthine that helps to relax bronchial spasms and opens constricted bronchial tubes. It promotes the flow of air easily and cures allergies, shortness of breath and asthma. Its intake provides relief from the conditions such as bronchial asthma. (15)
- Heal wounds
The extracts of Cocoa are believed to possess wound healing and therapeutic properties. The extracts prevent the chances of infections in the human body. It is also useful to eliminate bacteria named Helicobacter pylori from the human body. (16) (17)
- Reduce obesity
The study conducted shows that cocoa helps to prevent obesity due to high fat diet. The intake of cocoa helps to modulate lipid metabolism and reduce transport and synthesis of fatty acids. It also improves thermogenesis which is a heat production in liver and white adipose tissues. (18)
- Cardiovascular functions
The study shows that cocoa has positive effects on cardiovascular health. It has high content of flavonoids such as catechin, procyanidin and epicatechin. It has antioxidant properties that helps to prevent cell damage that helps to strengthen hart. It helps to promote endothelial functions and stimulates HDL cholesterol. It also prevents the fatal blood clot formation that results in cardiac failure and stroke. It has anti-platelet effects also. It prevents proliferation of athrombosis and atherosclerosis that are the causes of cardiovascular ailments. (19) (20) (21) (22) (23) (24) (25)
- Enhance mood
The intake of cocoa has antidepressant activities on physiological processes. The study shows that the flavonols in cocoa assist in enhancing mood, promote cognitive activities and counteract depression. It has neurochemical phenylethylamine that promotes enhance feelings of contentment and enhance aphrodisiac effects. (26) (27)
- Prevent constipation
The study shows that intake of cocoa husk provides therapeutic properties in curing chronic constipation as well as problems related to bowel functions. The daily intake of cocoa products helps to promote the functions of bowel and its movements. (28) (29)
- Treats cancer
Cocoa inhibits the cancer cells growth without affecting normal healthy cells. The study shows that anti-proliferative and chemopreventive qualities possessed in cocoa. The healing effects in cocoa helps to treat prostate cancer and colon cancer. (30) (31)
- Treats deficiency of copper
Copper helps to cure deficiency of copper. The study shows that cocoa helps to improve the level of hemoglobin, count of leucocyte and copper. It prevents the disease related to copper deficiency such as neutropenia, anemia and leukopenia. (32) (33)
- Chronic fatigue
Cocoa has calming effects on the chronic fatigue patients. It has attenuating effects that helps to release anandamide, serotonin and phenylethylamine. It helps to combat chronic fatigue syndrome and prevents oxidative stress on neuronal cells. (34) (35)
- Skin problems
Cocoa is rich in flavonol content that helps to lower the effect of UV induced erythema and lower scaling and skin roughness. It promotes hydration, elasticity and density of skin. Cocoa has epicatechin that helps to elevate oxygen saturation of hemoglobin, contributes endogenous photo-protection and stimulates the blood flow in dermal tissues. (36) (37) (38) (39)
- Neurodegenerative ailments
Catechin and epicatechin has positive effects on treating Alzheimer’s disease. The research shows that synergistic qualities and aids oxidative stress in mind. It prevents neuronal cell damage. (40) (41) (42)
- Prevent magnesium deficiency
Some might get allergic reactions to cocoa beans.
How to Eat
- It is used for making chocolates.
- Cocoa butter and cocoa powder is used as an ingredient in chocolate industry.
- The powder form is used in fudge, cookies, muffins, cake and ice creams.
- Ivory coast, Indonesia, Ghana, Nigeria, Ecuador and Brazil are the largest producer of cocoa beans in the world.
- Aztecs use Cocoa beans as a currency.
- National Cocoa Day is celebrated on December 13.
- Maya Indians discovered enchanting properties of cocoa bean.
- In 1585, cocoa was exported to Europe.
- It is not used for producing white chocolate.
- Cocoa beans have caffeine in it which helps to provide energy to the body.
- United States is the highest importer of cocoa beans.
Cocoa bean facts
The beans that have been extracted from cocoa fruits are called cocoa beans. The plant of cocoa belongs to mallow family Malvaceae of the flowering plants that also includes okra, durian, kola nuts and cotton. It is prized for its non-pungent condiment ingredients. It is commonly used as a flavoring agent. It is grown in Asia, Africa, South and Central America. It is produced from the plant called Theobroma cacao which means food of Gods. The cocoa tree has the life span of twenty five years.
|Native||Being Cocoa tree native to America, it has been originated in Mexico and Central America. It was consumed before 5000 years ago by pre-Columbian cultures.|
|Common/English Name||Cocoa, Cacao bean, Cacao|
|Leaf||Length: 25 cm|
|Flower||Purple, white and pink|
|Pod shape & size||Oval, Thick: 2-3 cm (0.79-1.18 inches)|
|Pods weight||400 g (0.88 lb)|
|Pod color||Green, purple, red|
|Fruit peel||Rough, leathery|
|Major Nutritions||Copper, Cu 3.258 mg (362.00%)
Iron, Fe 11.92 mg (149.00%)
Manganese, Mn 3.3 mg (143.48%)
Magnesium, Mg 429 mg (102.14%)
Phosphorus, P 631 mg (90.14%)
Total dietary Fiber 31.8 g (83.68%)
Tryptophan 0.252 g (57.27%)
Zinc, Zn 5.86 mg (53.27%)
Valine 1.012 g (47.92%)
Isoleucine 0.654 g (39.11%)
|Calories in 1 cup (86 gm)||196 Kcal.|
|Precautions||The allergic people should avoid cocoa beans.|
|How to Eat||