体育投注网 Cacao Nibs : Cocoa is a tree from America that produces a fruit of the same name that can be used as an ingredient for foods among which chocolate stands out. Its use dates back to the time of the Mayans, Aztecs and Incas, and since then it has been used for both nutritional and medical purposes. Cocoa has a high fat index (especially saturated, and to a lesser extent, monounsaturated and polyunsaturated), carbohydrates and proteins, but also contains magnesium, phosphorus, potassium, theobromine, caffeine, antioxidants and water, among others. Cocoa has a high energy input, so it is recommended to those people who do sports or physical exercise intensely. It contains 50% fat in the form of shortening, between 11 and 12% of proteins, 7 and 8% of starch, and the rest is constituted by water, fiber, essential organic acids and in smaller quantities it has sugar, theobromine, caffeine and 300 more substances. Benefits : Some of the health benefits attributed to Cocoa are: - Food with a higher content of antioxidants. - The highest magnesium content is found mainly in its crude form. - Prevents cardiovascular, cerebrovascular, liver, gastric, colon, and diabetes. - Relieves stress thanks to theobromine. - It lowers the levels of bad cholesterol (LDL) and increases the good (HDL). - Excellent for sexual performance. It stimulates endorphins in the brain responsible for feelings of well-being, pleasure euphoria and excitement. A great antioxidant for the skin thanks to its flavonoids that protect against cellular damage exerted by free radicals. It is a natural photoprotector, so it can help to prevent skin cancer.
体育投注网 ANTIOXIDANTS PREBIOTIC MINERALS Cocoa is an excellent source of antioxidants such as polyphenols, essential amino acids like phenylalanine, and a high content of magnesium, zinc and iron. To make our cocoa powder, we select the best organic grains, 100% pure, without added sugar
体育投注网 Colombian cacao is some of the worlds finest 95% of Colombias cacao exports are considered Fine Flavour by the International Cacao Organisation. Cacao trees love high temperatures and they need plenty of rain, which is why they thrive close to the equator. Colombian cacao production is flourishing in departments including Santander, the north of Antioquia and the south of CÃ³rdoba, Colombian cacao farmers mostly grow the high-quality Criollo and Trinitario varieties, as opposed to the bitter Forastero found elsewhere. The average size of a Colombian cacao farm is just 3.5 hectares and with the worlds taste for chocolate outstripping supply, the benefits go straight to Colombian families.