Bitter or pure cocoa: why it is so healthy and benefits
The cocoa It is a good, healthy and rich food. It gives place to chocolate, a sweet desired by all that has its maximum exponent in the confectionery and that likes big and small. However, not all types of cocoa are the same, bitter or pure cocoa is the healthiest of all for providing a large amount of nutrients.
But do we really know what is considered pure cocoa? In this article we break down its benefits, nutritional composition and how to take it.
What is pure cocoa? What is considered pure cocoa?
Pure cocoa is a medicinal food from America. It is considered to be pure, bitter or black when made with roasted cocoa beans without the addition of milk or other ingredients that may be added.
Cocoa pods are the fruit of the cacao tree, which have an elongated shape and contain between 30 and 40 seeds or beans. As a data, it is important to point out that to obtain a kilo of cocoa, between 300 and 600 seeds are needed. In addition, it is characterized by low sugar content. It should be noted that its flavor is bitter, because its origin is like that and it only becomes sweeter when sugar and other ingredients are added.
Why it's so good for your health
In general, pure cocoa presents 510 Kcal / 100 gr; 5.3 gr / 100 gr of proteins; 30 gr / 100 gr of fat, 47 gr / 100 gr of carbohydrates, and 20 (9,4u) of glycemic index. Among the nutritional components of pure cocoa is important to note that it provides more than 50 different nutrients and has an important antioxidant power. P
But there is more, because it has a great anti-inflammatory action thanks to its high content of polyphenols (from 10 to 50 mg per gram), which for example we also find in wine.
Cocoa also has theobromine, a substance similar to caffeine but, in this case, has no stimulant effects.
Among its properties, it is a powerful muscle relaxant. While the fatty acids of cocoa are good, in addition to containing a lot of fiber, which is perfect for regulating digestive problems.
Benefits of pure cocoa for health
Prevents certain diseases
By containing antioxidants, cocoa helps not only help prevent aging and free radicals, but also suffer from other diseases related to the heart.
General nutrition
By providing diversity of minerals and vitamins, such as magnesium, nourishes us intensely and gives us the energy we need to face the whole day.
Magnesium, for example, helps strengthen the muscles. And thanks to calcium, it also strengthens bones and teeth.
Fight against defenses
In this case, pure cocoa provides vitamin C, among others, which protects the immune system and defends us from suffering various common diseases.
Help in digestive problems
By having fiber, pure or bitter cocoa is good for regulating the functions of the intestine. On the one hand, it helps to eliminate toxic substances from the body and on the other it protects the digestive system. This helps us keep the line.
It makes us have energy and to be happier
Cocoa has tryptophan, an amino acid that produces serotonin, which is linked to the production of well-being and happiness. That's why cocoa hooks so much and brings that feeling of happiness that we crave. It also gives us energy and is recommended to overcome the states of anxiety, irritability and depression.
Against fluid retention
Cocoa seeds are diuretic and help us to eliminate fluids from our body. They are then favorable against fluid retention.
Against dryness
In beauty, cocoa also brings many benefits. For example, the cocoa butter itself serves as a lip protector to prevent different parts of the body from dryness and extreme weather conditions.
Cocoa creams are antioxidants so they slow premature aging of the skin. And in addition, it is usually used pure cocoa oil as a massage in order to relax the mind and body, and leave a healthier and younger skin.
Bibliography:
- David L. Katz, Kim Doughty, Ather Ali. Cocoa and Chocolate in Human Health and Disease. Antioxid Redox Signal. 2011 Nov 15; 15 (10): 2779-2811. doi: 10.1089 / ars.2010.3697. Available at: //www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/
- Nasiruddin Khan, Olha Khymenets, Mireia Urpí-Sardà, Sara Tulipani, Mar Garcia-Aloy, María Monagas, Ximena Mora-Cubillos, Rafael Llorach, Cristina Andres-Lacueva. Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease. Nutrients 2014 Feb; 6 (2): 844-880. doi: 10.3390 / nu6020844. Available at: //www.ncbi.nlm.nih.gov/pmc/articles/PMC3942736/
- Valeria Ludovici, Jens Barthelmes, Matthias P. Nägele, Frank Enseleit, Claudio Ferri, Andreas J. Flammer, Frank Ruschitzka, Isabella Sudano. Cocoa, Blood Pressure, and Vascular Function. Front Nutr. 2017; 4: 36. Published online 2017 Aug 2. doi: 10.3389 / fnut.2017.00036.Available at: //www.ncbi.nlm.nih.gov/pmc/articles/PMC5539137/
- Zainal Baharum, Abdah Md Akim, Taufiq Yap Yun Hin, Roslida Abdul Hamid, Rosmin Kasran. Theobroma cacao: Review of the Extraction, Isolation, and Bioassay of Its Potential Anti-cancer Compounds. Trop Life Sci Res. 2016 Feb; 27 (1): 21-42. Available at: //www.ncbi.nlm.nih.gov/pmc/articles/PMC4807961/
