13 posts Page 2 of 2
Good point Rose, I forgot to mention that I only use cocoa due to the lower sat fat content. Ella states that you may have to add more as the flavour isn't as strong as cacao but I have not found this to be the case, In fact I only add a little at a time, taste as I go, and normally use less than is recommended.
DX 03/2008
Swank 04/2012
OMS 04/2013
Rose wrote: Hi there,

Cocoa powder is 0.8% saturated fat (7g per 86g serving)
http://nutritiondata.self.com/facts/sweets/5471/2

Raw cacao powder is 7% saturated fat
http://vegetarian.about.com/od/beverage ... rition.htm
x


Hi,

There is a misunderstanding here. On the link above, if you set the serving to 100g, cocoa is 8% sat fat.
All the cocoa packets Ive seen are 7.3% to 8% sat fat minimum. And apparently (?) cocoa is treated with who-knows-what solvents to remove the cocoa mass fat etc :(

Powdered raw cacoa has the nibs manually shelled off 1st and therfore has less fat than whole cacao so don't confuse the 2-3 versions of cacoa. Cacoa is insanely rich in antioxidants (dunno how much of that is in the nibs). Antioxidants appear to help MS (read paper from fruit & veg HOLISM study on OMS forum) as well as reducing risks of cancer etc. it also has a much richer flavour. :)

This is the 1st link I found https://lovingearth.net/products/12/raw ... cao-powder
6.6% sat fat would make cacoa win win


Stay happy and healthy
Sara

edited with links
And again re the antioxidants, seems its not in the nibs after all

Raw Cacao Beans contain 10 grams of flavonol antioxidants per 100 grams, which is an incredible 10%. Research has also demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. In the adjacent table you can see that raw cocoa powder has set the world record for antioxidants with nearly 4 times the amount of antioxidants as Goji Berries. The ORAC (Oxygen Radical Absorbance Capacity) scale was developed by the United States Department of Agriculture to measure the ability of antioxidants to absorb free radicals, which normally cause cell and tissue damage. The higher the ORAC score, the higher the level of antioxidants present in the food.

ORAC Scores for top 10 Antioxidant foods per 100g
1) Loving Earth Raw Cacao Powder* 98,000
2) Raw Cacao Nibs** 62,100
3) Roasted Cocoa Powder 26,000
4) Loving Earth Raw Dark Chocolate* 27,900
5) Goji Berries** 25,300
6) Acai Berries** 18,500
7) Dark Chocolate 13,120
8) Prunes 5,770
9) Raisins 2,830
10) Blueberries
This is the chocolate post. From a member who process chocolate as part of their business.
viewtopic.php?f=3&t=1860&hilit=cocoa+nibs
And this
viewtopic.php?f=3&t=1647&p=8997&hilit=+cocoa#p8997
13 posts Page 2 of 2

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