Unfortunately, most commercial cocoa chocolates are produced according to “Dutch method”, at a temperature of 150 degrees Celsius, when the most antioxidants and nutrients are destroyed.
Crude and preferably organic cocoa has a high nutritional value and contains no sugar. This type of cocoa underwent a temperature greater than 40 C and, therefore, all the vitamins, minerals and antioxidants are preserved.
The raw cacao bean is the best source of antioxidants in the world. On the scale of ORAC (antioxidant potential of food is measured by ORAC units), cocoa has 95 500 points. Also it contains large amounts of magnesium -. Mineral, even people with a balanced diet do not have enough
If you suffer from a lack of iron in the body, you will definitely like the fact that a small portion of 28 grams of cocoa contains even a 314 percent of the recommended daily allowance of iron.
is a natural aphrodisiac, an antidepressant, and is rich in sulfur -. A beauty mineral that strengthens nails and hair, cleanses the skin, detoxifies the liver and stimulates the pancreas
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