These are the seeds of the fruits of an almond-shaped tree, placed in a pod in 5 rows. They grow on the trunks of evergreen trees in Central America. A bitter drink has long been made from these beans, which gave an incredible burst of energy.

Now cocoa beans are grown in South America, Africa and Indonesia. At the same time, the main suppliers of these fruits are Peru, Côte d'Ivoire, Malaysia and Colombia.

Harvesting the fruits of the cocoa tree is an extremely laborious process that requires great physical effort. Mature beans hanging from the lower branches are cut off, and the fruits hanging above are knocked down with sticks. The harvested crop is processed manually. To do this, the shells are crushed, and the seeds are separated from the shells and pulp. After that, the seeds are subjected to a fermentation process lasting 7 days. As a result of fermentation, the seeds get their specific taste and aroma.

Dry cocoa beans in the open air under the sun or in special drying ovens. Then they are packed into bags and sent to places where chocolate is produced, processed into cocoa liquor, cocoa powder, butter and other products.

There are two groups of cocoa beans - " noble" (criollo, which means " native") and " consumer"(forastero, which translates as" alien"). The first fruits are soft and red, the second ones are hard and yellow. Criollo have a hint of nuts, and forastero - a specific aroma and bitterness.

Since the taste of fruits also depends on the soil and climatic conditions, along with varieties, confectioners also pay attention to the place where they are grown. True, often during processing, beans of different varieties and origins are mixed to obtain the best aroma and taste.

How to choose

Cocoa beans in a non-crushed form are not so easy to find. But if you succeeded, then remember that fruits that are not subject to heat or other processing are considered the best. In such raw beans, the qualities of the strongest antioxidant can be preserved for several years.

More often in stores you can find cocoa powder, which we use in cooking and cosmetology. Here it is worth paying attention to color and smell. So, high-quality cocoa should have a rich brown tint, you should not buy darker or lighter colors. The aroma of cocoa should resemble chocolate, without any impurities. It is not good if the powder does not smell at all, it is generally better to put such a product aside.

An equally important point is the structure of the powder. If it is lumpy, then this means that the product was stored incorrectly, or that the expiration date is coming to an end.

A high-quality powder should be finely ground, you can try to grind a pinch of cocoa in your fingers: it should linger on the skin, and not turn into dust.

How to store

Whatever you buy, beans or powder, you can store such products only in airtight containers. If desired, you can add a vanilla stick to it, which will give the cocoa an even more pleasant aroma.

In cooking

A variety of delicious dishes are now being prepared from cocoa beans: hot chocolate, cocktails, cocoa drinks, kissels. Also grated cocoa and powder are added to pastries, milk porridges, desserts, puddings. And most importantly, chocolate is made from cocoa.

If you have whole beans, you can grind them in a food processor or coffee grinder before eating them. The resulting powder, like the purchased one, can be added to cocktails, teas, favorite desserts and other dishes that you want to complement the delicious taste of chocolate.

You can also prepare delicious sauces based on cocoa, served with desserts and pancakes. To do this, the powder can be combined with coconut oil.

calories in cocoa beans

It is worth noting that the calorie content of cocoa beans is quite high: 565 kcal. But to the surprise of many, regular consumption of cocoa beans even helps to reduce weight. In addition to beneficial effects on the body and its systems, cocoa can satisfy hunger and suppress appetite for a long time. Although zealous with its use is also not worth it.

Nutritional value per 100 grams:

Useful properties of cocoa beans

Composition and presence of nutrients

Cocoa fruits are classified as natural, environmentally friendly products. They are also suitable for creating new products that differ in taste from cocoa, but have a more healing and beneficial composition.

In addition, there are polyphenols in cocoa, which are able to protect cells from aggressive free radicals.

Useful and medicinal properties

Cocoa beans are a storehouse of useful components and their combinations. Scientists have identified almost 300 combinations of substances that make up the mineral, lipid and protein composition of this product.

Cocoa beans are able to speed up metabolism, improve the condition of blood vessels and the heart. Regular consumption of real beans compensates for the deficiency of magnesium, iodine, zinc, chromium, protects against environmental influences, as well as an unhealthy lifestyle.

There is also a life-giving substance in cocoa kokohil(“healing component of cocoa”), which promotes skin regeneration, promoting wound healing, smoothing wrinkles and even reducing the risk of ulcers. It is also advised to use cocoa for the prevention of diabetes or the mitigation of its forms.

This product is also effective in the treatment of colds. It has an expectorant, antitussive effect, dilutes sputum. In addition, cocoa helps with intestinal inflammation, increased blood cholesterol, gastric diseases, cholecystitis (has choleretic properties).

Cocoa removes women from menopause, facilitating its course and even increasing life expectancy. Its regular use rejuvenates women, improves the structure and color of hair, skin, nails. And for men it helps to prolong life and sexual activity.

The use of beans is also recommended for athletes to protect against "overtraining" and heart problems associated with this phenomenon. For those who smoke or work in hazardous industries, the use of cocoa will help prevent various negative health factors and will compensate for the harm done.

And students and schoolchildren need to include cocoa in the diet in order to improve memorization and speed of thought processes, performance and well-being.

It is noted that if you use 40-50 grams of raw cocoa per day, then from the first night you can notice a wonderful dream, after which you will easily wake up.

After a month of eating cocoa beans, the complexion, work and condition of the heart, and hormonal balance improve.

Use in cosmetology

Cocoa beans are able to tone and tighten the skin, help maintain its barrier functions of the skin, provide the synthesis of collagen and elastin, activate metabolic processes, help eliminate cellulite and stretch marks, remove toxins.

Cocoa in cosmetology provides a complex effect: it removes dead epithelium, delivers oxygen and trace elements to cells, and increases the efficiency of collagen production.

Cocoa face masks have one advantage over other care products - versatility. This means that women of any age can use the unique composition of the fragrant powder to solve a variety of problems on the face.

Cocoa will provide the skin with a high level of hydration, which is why masks based on it are recommended for use with too dry skin. Problematic skin after applying such masks will get rid of acne and blackheads. And faded - it will become more elastic, getting rid of wrinkles. Masks with cocoa are also useful for oily skin, as they help regulate the functioning of the glands.

Using cocoa for regular care, you can achieve amazing results. Simple and comfortable care will delay old age and help you look fresh and beautiful.

Use for weight loss

Eating cocoa beans can also help you lose weight. So, nutritionists advise every time when there is a desire to eat, take a teaspoon of cocoa or drink a drink from a natural powder. This will give a feeling of fullness, which comes from improved hormonal balance. After that, you can either refuse food for 2-3 hours or eat half the usual portion.

In addition, positive changes in hormonal balance help improve metabolism and remove excess fat from the body. The effect of such weight loss is relatively mild and is about 2-2.5 kg per month without consequences.

Dangerous properties of cocoa beans

Despite the beneficial properties of cocoa beans, it is better for pregnant women to refuse it, as it is an allergen and interferes with the absorption of calcium. But this substance is vital for the development of the fetus, and its deficiency can harm the health of the child and the mother herself.

Those who suffer from diseases such as diabetes mellitus, atherosclerosis, sclerosis, diarrhea should also refrain from drinking cocoa. But for any other ailments, you should consult a doctor about the possibility of using cocoa and its quantity.

Cocoa beans are fruits that are the basis for the production of not only beloved chocolate, but also cocoa butter and cake. A valuable product used in many industries, it is especially useful for humans. All this thanks to the antioxidants and vitamins contained here in considerable quantities.

The grains of the chocolate tree can boast of containing all the components necessary for the human body. These are, first of all, fats, proteins and carbohydrates, as well as no less important alkaloids, mineral components and acids of organic origin.

Considering the side of the chemical composition, it can be noted that the special value of the product lies in the core, cocoa shell and germ. It is these parts that are rich enough in the necessary components.

The core contains cocoa butter, it accounts for 55% of the total volume. These are stearic and palmetic acids.

The presence of tannins explains the special, slightly bitter taste of the product and its color.

The presence of acids - malic, citric, acetic, tartaric - was noted.

The content of mineral components - calcium, phosphorus, magnesium is irreplaceable. It also contains ash, which is 2-4% in coffee tree beans.

Aromatic elements are responsible for creating the specific smell that chocolate has.

Beans are rich in vitamins. Most of them are elements of group B. You can also talk about biotin, nicotinic and pantothenic acid.

benefits and harms of dark chocolate

Where are cocoa beans used?

Unusual fruits of the chocolate tree are widely used in the food industry. The most important and valuable product obtained from such grains is cocoa butter, which is used as the basis for the production of all types of chocolate.

After processing the raw materials, dry residues are obtained, they are familiar to us, like cocoa powder.

Useful grains are used in pharmacology, the production of perfumes.

The benefits of cocoa beans

The fruits of the chocolate tree are raw materials, which are a huge storehouse of substances and elements useful for humans.

1. Thanks to the content of epicatechin, it will be possible to significantly reduce the risk of stroke, heart attack, diabetes.
2. Cocoheal is a special element that promotes the growth of dermal cells. This means that wounds will heal faster, wrinkles will gradually smooth out and the chances of never knowing what a stomach ulcer is increase.
3. When using this valuable product, a large amount of magnesium enters the body, and therefore a person has a feeling of euphoria. The heart works better, blood circulation is more efficient, and the bones are stronger.
4. Agrinin is a recognized aphrodisiac, and tryptophan is an excellent antidepressant. Both of these components are found in fruits.
5. The sulfur content improves the condition of the skin, nails and curls.

Thus, it is safe to say that the role of cocoa beans is to improve all processes in the body.

the benefits and harms of carob

What harm can cause cocoa beans

Most people can safely introduce cocoa beans into their diet without worrying about possible harm. However, do not forget about reasonable amounts, because if you do not adhere to certain limits, then chemicals related to caffeine from a friend can quickly turn into an enemy.

Doctors are concerned about the fact that the use of cocoa in unreasonable amounts can aggravate the condition of patients who suffer from anxiety disorders.

Caution should be exercised by people suffering from a bleeding disorder. Due to the slowdown of this process in cases of excessive consumption of cocoa, the risk of large blood loss increases.

Cardiacs are at risk for tachycardia.

Caution should be exercised by patients suffering from a pathology such as gastroesophageal reflux disease. Excessive consumption of cocoa can aggravate the symptoms of the disease.

Due to the ability of cocoa to increase intraocular pressure, patients with glaucoma should exclude this product from the diet.

Such raw materials can cause a lot of harm to hypertensive patients.

Overly sensitive people may complain of migraines or headaches.

Compounds related to caffeine contribute to the rapid excretion of calcium from the body along with urine. From this we can conclude that the product is harmful to people with osteoporosis.

If an operation is planned, then the use of cocoa must be stopped 15 days before this event.

The product is contraindicated in tachycardia.

An allergic reaction may occur. However, such a nuisance is caused only by a poor-quality product, which was subjected to chemical treatment during cultivation. It is best to give preference to already proven suppliers.

Everyone can check the quality of cocoa, it's easy to do. A pinch of cocoa is rubbed between the fingers. If a dense greasy mark remains on the skin, then the raw materials are of good quality. A light powder mark on the fingers leaves a poor quality product, a fake.

Due to the high calorie content, eating chocolate tree grains is not recommended for overweight people.

Those who do not complain about health have the opportunity to enjoy all the delights of amazing fruits, because they will bring considerable benefits.

benefits and harms of cocoa powder

How can you use cocoa beans

Crushed cocoa beans can be used in many different ways.

So, for example, those who wish can taste a couple of grains raw. You can use cocoa with honey, after dipping them into a treat.

By the way, cocoa beans are an excellent invigorating agent. It is enough for a person to eat only a couple of grains, as he will already feel a surge of strength and energy.

In addition, peeled beans can be combined with chopped nuts and honey. The delicate taste of such a delicacy is a real find.

Cocoa powder makes a delicious drink. It is not difficult to prepare it: the beans are ground to a powder and poured with boiling water. Those who wish can flavor the drink with milk, it will turn out very tasty.

Some beauty salons have adopted procedures based on the use of chocolate tree seeds. Such popularity is easy to explain, because cocoa beans have a double effect. On the one hand - the benefits for the skin, on the other - aromatherapy, due to which not only the mood will improve, but also the general condition of the body.

Thanks to the chocolate wrap, the skin will take on a toned, healthy look, noticeably rejuvenated. This procedure has an anti-cellulite effect. It is recommended to carry it out before the beach season, as it will be possible not only to tighten the body, but also to protect yourself from harmful ultraviolet radiation.

Massage using chocolate oil is also useful, as it helps to eliminate cosmetic defects (scars, scars).

Amazing grains of the chocolate tree are not only a valuable food product, but also an indispensable component for the preparation of many preparations in cosmetology and pharmaceuticals. However, this delicacy can only benefit a person if consumed in moderation.

how to use cocoa butter for hair

Video: cocoa beans - a natural antioxidant

Useful properties and uses of cocoa beans, butter

Useful properties of cocoa beans

Cocoa beans are the seeds of the fruit of the cocoa tree. They make chocolate. Due to the content of tannins, the seeds have an astringent, tart and bitter taste. They contain carbohydrates, proteins, fats, aromatic and coloring substances, organic acids. Minerals, alkaloids (caffeine and theobromine) are useful for consumption. The chemical composition of cocoa beans is very extensive, it contains anandamide, arginine, dopamine, epicatecin, histamine, magnesium, serotonin.

Tryptophan, phenylethylamine, polyphenol and tyramine have a very important effect on the human body.

The use of cocoa beans

In its raw form, unique fruits are incredibly useful for the human body. They restore energy and hormonal balance, improve vision, increase efficiency, raise tone, and have an antidepressant effect. Useful substances of cocoa seeds increase the protective properties of the body, cocoa is introduced into the diet of physically weakened people who have had acute respiratory infections and respiratory diseases. The shelled cocoa beans can be chewed, they are crispy, tender, and have a great taste.

The use of cocoa eliminates apathy, normalizes the menstrual cycle, rejuvenates. With prolonged, but moderate use as a remedy, noticeable changes will occur with the skin, warts, papillomas will disappear, the skin will be cleansed and become young and tender. Raw cocoa fruits are a reliable protection against the development of cancerous tumors. The complex chemical composition of the fruit excites the nervous system, activates the functions of the heart and prevents the formation of blood clots.

Antioxidants are able to reduce the activity of free radicals in the cells of the human body, which is effective in protecting against viruses and infections. Polyphenols (antioxidants) break down fats and are a reliable prevention of the development of atherosclerosis and cardiovascular diseases. It is polyphenols that give the beans astringent and specific bitter taste.

cocoa butter

Cocoa butter is a fat obtained from the seeds of the fruit of the chocolate tree, which has a pleasant cocoa smell and whitish-yellow color. At 16-18 degrees, the oil has a hard texture, pieces break off easily. When heated, the oil is transparent, its chemical composition includes oleic, stearic, lauric, palmitic, linoleic and arachidic acids, as well as triacid triglycerides. Oleic acid reduces blood cholesterol levels.

Substances methylxanthine and tannin have a healing and tonic effect, help with burns and various skin diseases, stimulate the immune system. Cocoa butter rejuvenates the skin, giving it freshness and beauty. It is successfully used in the treatment of eczema, bronchi, eliminates cough.

Cough remedy recipe: in a glass of hot milk, melt 0.5 teaspoon of cocoa butter. The drink should be slightly cooled and given to the patient to drink.

Cocoa butter for hemorrhoids: during an exacerbation of the disease, it is recommended to introduce a piece of cocoa butter (approximately 1 teaspoon) into the rectum before each bowel movement.

Cocoa butter for thrush: add 2% tea tree oil to the heated cocoa butter, roll it into balls, let it harden. It is recommended to enter into the vagina 1 time per day.

Cocoa butter for cervical erosion: mix cocoa butter with sea buckthorn oil (3: 1), use a tampon soaked in the mixture at night for 14 days.

Cocoa butter for atherosclerosis: it is recommended to take 0.5 teaspoon of cocoa butter melted in a water bath twice a day, morning and evening, 15 minutes before meals. The remedy eliminates cholesterol, reduces the amount of cholesterol plaques on the walls of blood vessels, helps with skin itching, anesthetizes burns, is effective for eczema and fungal infections. It is also recommended for the healing of nipples in nursing mothers.

cocoa bean extract

Cocoa bean extract is a brown fine powder, it is used to reduce blood pressure, nervous tension. It is mainly used to treat nephropathy, as a diuretic, relieves edema. Rheumatism, fever, cough, non-healing wounds are indications for the use of cocoa extract.

Cocoa bean extract is produced in pharmaceutical factories.

Cocoa beans for weight loss

Cocoa beans are very useful in the fight against excess weight. They are able to accelerate metabolic processes, and this occurs at the intercellular and intracellular level. By improving the functions of the endocrine system, normalizing fat balance, they reduce appetite, which leads to weight loss. A few cocoa beans eaten on an empty stomach give a feeling of fullness, such a breakfast can be called complete, since the body receives the substances necessary for health. 4-5 pieces of beans give strength, replenish energy reserves.

Magnesium affects the production of ATP, caffeine speeds up metabolism, serotonin and endorphins are produced - substances that are so necessary to maintain good physical shape.

calories in cocoa beans

The energy value of cocoa beans is 565.3 kcal. On average, this is 16-28% of the daily norm, useful for the human body.

cocoa bean tree

There are three types of cocoa beans: Trinitario, Criollo and Forastero. The seeds of Criollo trees are slightly colored and have a nutty smell. In the fruit of the Forastero tree, the seeds are dark brown, pungent, bitter and contain more fat. Plants of the Forastero species are resistant to harsh climate conditions. Each species has its own individual chemical characteristics. Varieties are named after the countries where they are grown.

Cocoa beans are also distinguished by quality characteristics. Consumer varieties have a tart, sour taste with bitterness. Noble varieties have a pleasant, pronounced taste.

How to grow cocoa beans

Cocoa beans grow in the subequatorial regions of South America and are successfully cultivated in many countries. Cocoa trees prefer slightly shaded places, so coconut palms, banana, rubber and mango trees, as well as avocados are planted next to them, which quite reliably protects cocoa from the wind. The height of the cocoa tree can reach 15 meters in height, but for the convenience of harvesting, they are grown up to 6 meters.

The evergreen tree blooms and bears fruit all year round. Yellow-green or red (depending on the variety) fruits reach 30 cm in length, their weight is about 500 grams. The fruit pulp contains approximately 50 cocoa beans. The tree begins to produce a high yield at the age of 12 years. The crop is cultivated in Central America and Africa, Indonesia, Colombia, Malaysia and other regions.

Contraindications to the use of cocoa beans

Cocoa beans should be used with caution in diabetes mellitus, individual intolerance. They can cause allergic reactions. Do not give cocoa products to children under three years of age. Cocoa is contraindicated in kidney disease, causes irritation of the gastric mucosa and stimulates the production of gastric juice, so it should not be used by people with serious gastrointestinal diseases, especially in the acute stage.

Expert editor: Vera Kuzmina | Dietitian, endocrinologist

Education: Diploma of the Russian State Medical University N. I. Pirogov, specialty "Medicine" (2004). Residency at the Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).

Other doctors

Cocoa beans are fruits of the eponymous tree filled with seeds. The chemical composition of cocoa beans includes many tannins, which makes their taste very bitter, tart and astringent. These nuts have a much richer complex of useful components than the powder extracted from them. Therefore, these days, eating them raw has become a leading trend among supporters of healthy eating.

Cocoa beans: how to use them

Photo: cocoa beans

Historical background and where cocoa beans grow

Historians and scholars disagree about the specific time period and by which people that cocoa was first planted as an agricultural crop. Most experts are inclined to believe that this happened in the Peruvian rainforests, but there is evidence of such activity in Central America dating back to the 18th century BC.

The Mayan and Aztec culture speaks of the high status of this tree. The former received the status of a sacred plant, it was used in various cults and rituals, while the latter considered it a divine gift, a feminine principle.

The first people from the Old World who got acquainted with cocoa beans were the Spanish colonialists, who seized 2,500 tons of beans found in the treasury of Montezuma II as taxes. Their value was so high that 100 beans could buy 1 slave.

The beneficial and medicinal properties of cocoa beans were first described by Bernardino de Sahagún in 1577. He wrote that people brew a drink from the grains inside the fruit, which, if drunk a lot, "intoxicates them, seizes the mind, intoxicates, drives them crazy." De Sahagun notes that when consumed in moderation, the drink benefits the body - it invigorates, refreshes, and soothes the heart.

In the 17th century, a fashion for hot chocolate appeared in Europe - a tonic drink made from beans and sugar. It was much cheaper than Chinese tea, and coffee was not yet common at that time. In 1828, a technology was invented to extract powder and oil from beans, as well as to create bar chocolate.

Surprisingly, today the countries of South and North America are not even among the top five cocoa producers. Brazil is in 6th place, while Colombia, Mexico and Peru are in the second ten. The leaders are Côte d'Ivoire, Indonesia, Ghana, Nigeria and Cameroon.

cocoa bean tree

Photo: cocoa bean tree

To date, the most valuable derivative of the bean product is cocoa butter, which is extracted during the pressing of nuts. In principle, the familiar cocoa powder is a waste product remaining in the production of butter. Raw materials for the manufacture of chocolate are obtained by grinding fruits.

The chemical composition of cocoa

Speaking about the composition of cocoa beans and what health benefits it brings, they first of all note the record content of antioxidants - more than 320 types. This highly effective complex of substances provides antimicrobial, antiviral and anticarcinogenic protection, prevents the weakening and deterioration of the walls of blood vessels and tissues of internal organs. Possibly the most valuable nutrient in beans is the polyphenol - considered by doctors to be more important than the key antioxidants vitamins C and E.

Cocoa beans are good for restoring tone and efficiency to the nervous system. The unique composition helps to raise the mood, develop concentration and memory, get rid of irritability and anxiety, strengthen sleep.

Photo: how cocoa beans grow

Despite the fact that the content of vitamins in 100 g of cocoa beans and their mass fraction is not very impressive (B1, B2, PP), but this type of substance cannot be called its main weapon of bitter fruits. The key useful properties of the product are due to such compounds as:

• caffeine;
• theobromine;
• polyphenol;
• theophylline;
• phenethylamine;
• melanin;
• essential fatty acids: linoleic, stearic, oleic, palmitic;
• vitamin F, which is practically not found in other products.

Caffeine, theobromine and theophylline have a tonic effect on the body, and phenylethylamine is the main antidepressant component. Thanks to the fatty acids and proteins in the butter, cocoa helps to normalize cholesterol levels. In turn, melanin neutralizes the sun's rays, protecting the skin from burns.

The benefits of cocoa beans for the body mainly consist of antioxidant, immunomodulatory, regenerating and anticarcinogenic effects.

• calcium - 28 mg (2.8%);
• magnesium - 80 mg (20%);
• sodium - 5 mg (0.4%);
• potassium - 747 mg (29.9%);
• phosphorus - 500 mg (62.5%);
• chlorine - 50 mg (2.2%);
• sulfur - 83 mg (8.3%);
• iron - 4.1 mg (22.8%);
• zinc - 4.5 mg (37.5%);
• copper - 2275 mg (228%);
• manganese - 2.85 mg (143%);
• molybdenum - 40 mcg (57.1%);
• cobalt - 27 mcg (270%).

Cocoa beans calories and energy value

The calorie content of cocoa beans is approximately 565 kcal per 100 grams. Of them:

• 479 kcal - from fats;
• 51 kcal - from proteins;
• 35 kcal - from carbohydrates.

health benefits of cocoa beans

Cocoa beans are a product that is part of chocolate. The beneficial properties of the ingredient have long been studied by professionals. They managed to draw certain conclusions regarding the use of beans for food.

The benefits and harms of cocoa beans for the body are still being actively studied by doctors:

• In 2006, American cardiologists at the annual convention presented a report that dark chocolate contains bioactive compounds that reduce platelet adhesion by 70%.
• Professor Norman Gollenberg, who works at Harvard University, as a result of research found that the epicatechin contained in cocoa reduces the risk of stroke, cancer, heart attack and diabetes by almost 10%.
• Scientists in Germany, Italy and the United States argue that the use of cocoa beans improves physical and mental efficiency, improves vision, and strengthens blood vessels. Many experts believe that this product has the prevention of stroke, osteoporosis, atherosclerosis, heart failure.

As a tonic and energy product, cocoa beans have a more pleasant effect - they lead to a gradual, "smooth" arousal, and not lead to a strong decline after the effect wears off. In addition, cocoa beans are not addictive, unlike, for example, coffee.

Cocoa beans benefits and harms: effects on the body of women and men

Due to how the chemical composition of the beans affects the endocrine system, they have a distinctive benefit for women who are in the menopause period. The product stimulates the production of estrogens, which are necessary to mitigate the effects of hormonal changes.

In turn, the direct benefit for men has not been proven. But scientists are inclined to believe that real dark chocolate has a more beneficial effect on the representatives of the strong half of humanity.

According to the results of studies, it was found that nutrients normalize the process of blood clotting, which leads to a decrease in the load on the heart. The reports say that although this effect is observed only for a short period of time immediately after eating the "tile", but such a respite is only good for the cardiovascular system.

Raw cocoa beans: useful properties

A unique product managed to fall in love with many people. But it gives not only pleasure, but also benefits the body. The health benefits of raw cocoa beans are as follows:

• antioxidant protection - the product is a powerful natural antioxidant. A high concentration of polyphenols makes it possible to slow down the aging process, protect the skin and hair from negative influences, strengthen the immune system and improve well-being;
• improvement of vision and its restoration - in raw cocoa beans there is a lot of provitamin A, which is necessary to maintain the health of the organs of vision. Thanks to such a substance, the work of the optic nerve is stabilized, and the cornea does not suffer from negative factors. In addition, the ingredient is an excellent prevention of the development of a disease such as hemeralopia;
• slim figure - studies show that the raw product makes it possible to cope with extra pounds. In a month, you can lose 3 kilograms if you exercise regularly. Cocoa beans normalize the metabolic process, improve the metabolic process, convert nutrients into energy;
• rejuvenation - regular consumption of the ingredient can slow down the aging process and cope with signs of fatigue on the face. It contains a considerable amount of vitamins of different groups, which make it possible to maintain the beauty of the skin and hair;
• a positive effect on the work of the heart is the prevention of thrombophlebitis, since the beans improve the condition of the coronary vessels, stabilize cardiac activity and normalize blood microcirculation;
• antidepressant - thanks to this product, you can cope with depression and stress. It allows you to get rid of insomnia and nervous tension. The composition of the ingredient contains neurotransmitters, the lack of which leads to chronic fatigue and neurosis.

Now you know what are the benefits of cocoa beans. Add them to your diet to see an improvement in your health and appearance after a while.

Product Application Features

The ingredient is used by many housewives for various purposes. It is in demand in the process of preparing delicacies. The use of cocoa beans at home makes it possible to get delicious chocolate and flavored drinks. The recipes are very simple, which will allow you to deal with them without too much work.

The beans are also used as a natural medicine. Their composition is rich in components valuable for the body, so you can significantly improve your well-being and prevent the development of various diseases.

Are you interested in such a product as cocoa beans? How to use it so as not to encounter problems and a negative reaction of the body?

If you watch your figure or suffer from allergies, a minimum amount of the product per day is sufficient. In the absence of such problems, also do not abuse the ingredient. Otherwise, dependence on theobromine will develop, which is fraught with the development of obesity and diabetes.

How is chocolate made from cocoa beans?

Everyone knows that this ingredient is part of the favorite chocolate bars. To prepare a delicacy, it is enough to take cocoa beans and sugar. These ingredients are thoroughly mixed, subjected to special processing and packaged.

The percentage of ingredients in quality chocolate is 75% beans and 25% sugar. These are natural tiles with a rich taste and delicate aroma. Not a single person can refuse such delicacies. If you want to learn how chocolate is made from cocoa beans at home, try experimenting with different recipes.

As you can see, this product is extremely beneficial for the body. High-quality cocoa beans will improve your well-being and cheer you up any day!

Contraindications to the use of cocoa

It is believed that cocoa is a product that is not capable of harming the human body. However, this statement is always uttered with the condition of the absolute naturalness of the product, which is rarely seen these days. Acid and rancidity are considered signs of forgery or deterioration of raw materials, which will be transferred to all products from which it is made.

But a purely positive characteristic does not say that cocoa has no contraindications:

• due to the ambiguity of opinions about the benefits of caffeine, even in the scientific community, cocoa should be given to children with caution;
• naturally, cocoa should be avoided in case of individual intolerance;
• excessive use can adversely affect the work of the cardiovascular and nervous system;
• due to the large amount of purine compounds, you should not get involved in cocoa with kidney disease and gout.

Useful video about cocoa and chocolate

The use of cocoa in cooking

Today, the main use of cocoa beans is the production of chocolate and cocoa powder. In addition, they are used in the pharmaceutical and cosmetic industries. Processed fruit husks (cocoa shells) are used in agriculture as a feed product.

In addition to chocolate and confectionery, cocoa powder is widely used to make drinks, including energy drinks.

Cocoa butter: Medicinal properties and use in cosmetology and medicine

A very useful and popular cocoa product is cocoa butter due to its beneficial properties and chemical composition.

Good to know!

Read a full review of all properties and composition in the article about

cocoa butter

Cocoa butter and powder are important components in the manufacture of lipstick, face and hand creams. In addition to industrial cosmetic production, oil and powder are used in home cosmetology. They are added to various solutions, ointments and creams for rejuvenation, treatment and healing of the skin.

Try cocoa and cocoa products from the best producers here

Cocoa butter and powder are considered one of the most effective stretch mark treatments, where they are used for rubbing and wrapping. Cocoa butter with cognac in the form of a mask is used to strengthen and restore hair. This tool stimulates blood circulation in the scalp, improving nutrition and growth.

The healing properties of cocoa powder and butter make it possible to alleviate the course of diseases with:

• inflammation and dysfunction of the gastrointestinal tract;
• atherosclerosis;
• cholecystitis;
• problems of the cardiovascular system;
• constipation.

In folk medicine, derivatives of cocoa beans are used separately or as part of medicinal mixtures. The oil has an expectorant and thinning effect, so it is effective for sore throats, flu, colds, pneumonia and bronchitis. Edible cocoa butter diluted with hot milk helps relieve sore throats.

Where to buy cocoa beans

You can buy high-quality cocoa beans and cocoa products - powder, chocolate, etc. in specialized stores or on the Internet, the main thing is to check the supplier of the products, choose the manufacturer and country of origin of cocoa.

Real cocoa beans and cocoa products from the world's best producers can be bought here!

Real cocoa beans and cocoa products from the world's best producers can be bought here!

Cocoa is a food product of the same name, widely used in various fields such as cooking,

cosmetology

and pharmaceutical industry. Currently, the most widespread use of cocoa in the food industry and cosmetology. And the use of cocoa for medical purposes is recorded somewhat less frequently. However, at present there are a number of scientific studies proving the undoubted benefits of cocoa not just as a food product, but as a product with medicinal properties. Consider the use of cocoa for medical purposes, as well as the beneficial properties of this product.

What is cocoa?
Currently, all residents of developed countries know the word "cocoa". After all, it is cocoa that is the main component of the delicacy loved by many - chocolate.

However, in everyday life, the word "cocoa" means several products obtained from the fruits of the cocoa tree, for example, cocoa butter, cocoa powder and cocoa beans themselves. In addition, the name of cocoa is also a drink made from powder.

Icing for confectionery products is prepared from cocoa powder, and it is added to the dough to give a chocolate flavor. And cocoa butter is used for the manufacture of many confectionery products (chocolate, sweets, etc.). In addition, cocoa butter is successfully used in cosmetology and the pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for topical and external use.

Thus, all cocoa products are quite widespread and known to almost all people, and they are obtained from cocoa beans collected from the chocolate tree.

Chocolate tree (cocoa) is an evergreen species of the genus Theobroma, family Malvaceae, and grows in regions with a tropical climate around the world - in South America, Africa, on the islands of Southeast Asia. Accordingly, cocoa beans are currently produced in Asia (Indonesia, Papua New Guinea, Malaysia), Africa (Ivory Coast, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, reaching up to 12 m in height, and the branches and leaves are located mainly along the periphery of the crown in order to capture as much sunlight as possible. There are flowers on the tree, from which later, after pollination, fruits grow, which are attached not to the branches, but directly to the trunk of the chocolate tree. These fruits are similar in shape to lemons, but somewhat larger and equipped with longitudinal grooves on the skin. Inside, under the skin, there are seeds - about 20 - 60 pieces in each fruit. It is these seeds that are cocoa beans, from which cocoa powder and cocoa butter are obtained, which are widely used in cooking, cosmetology and the pharmaceutical industry.

Technology for obtaining cocoa powder and cocoa butter from beans very interesting. So, after harvesting the fruits from the chocolate tree, beans are taken out of them (see Figure 1).

Picture 1– Appearance of fresh cocoa beans extracted from the fruit of the chocolate tree.

Cocoa beans, freed from the shell of the fruit, are laid out in small piles on banana leaves. They are also topped with banana leaves and left to ferment for a week in a sunny location. Under the leaves, the temperature reaches 40 - 50oC, and under its action, the sugars contained in the beans are fermented, turning into alcohol and carbon dioxide. In other words, exactly the same process takes place as during the fermentation of berries or fruits in the manufacture of wine. Since a lot of alcohol is produced, some of it is converted into acetic acid, which impregnates the beans and prevents them from sprouting. Due to impregnation with acetic acid, cocoa beans lose their white color, and acquire a characteristic chocolate brown color. Also, during the fermentation process, the cocoamin contained in the beans is broken down, thereby reducing the bitterness of the seeds.

After fermentation is complete (about 7 to 10 days after placing the beans under the banana leaves), the beans are taken out and laid out in a thin layer in the sun to dry well. Drying can be carried out not only in the sun, but also in special automated dryers. Sometimes fermented cocoa beans are not dried, but roasted over a fire.

It is during the drying of cocoa beans that they get their characteristic brown color and the smell of chocolate.

Next, the shell is removed from the dried beans, and the seeds themselves are crushed and pressed on cocoa butter presses. The cake remaining after pressing the oil is crushed to obtain cocoa powder. Ready-made cocoa powder and cocoa butter enter the world market, and are further used in the food industry, in cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, cocoa vella is obtained from dried beans, which is a crushed peeled shell. In the countries of the former USSR, cocoa well is not widely used, and in the world this product is used as an additive to livestock feed.

Various parts of the fruit of the chocolate tree have been used as food by humans since ancient times. The first mention of a drink made from cocoa fruits dates back to the 18th century BC, during the existence of the Olmec people in Central America. The Olmecs adopted the Maya and Aztecs for making a drink from cocoa fruits.

And Europeans learned the taste of a drink from cocoa beans only after the conquest of the American continent, when the Spaniards brought it to their country. During the period of importing cocoa beans from Central America, a drink made from them was very expensive, and therefore only available to royalty.

During the 16th century, cocoa was made from powder with vanilla and cinnamon, which were also very expensive spices at that time. And in the 17th century, sugar was added to the drink, which significantly reduced its cost and contributed to the spread among the broad masses of the population of European countries. In the form of a drink with sugar, cocoa was used in Europe until 1828, in which the Dutch scientist van Hoyten came up with a way to extract oil from cocoa beans. Van Hoyten took the oil from the beans and the powder from the pomace left after the extraction of the oil, mixed them and created a solid product - chocolate. It was from this moment that the victorious march of chocolate began, which gradually replaced cocoa in the form of a drink from the diet of Europeans.

Varieties of cocoa There are many classifications of cocoa varieties, taking into account the type of chocolate tree, area of ​​growth, method of harvesting fruits and other characteristics that can affect the properties of the end products of cocoa beans - powder and oil. However, all these varieties and numerous classifications are necessary only for professionals involved in the industrial use of cocoa.

And the main varieties of cocoa, in fact, are only two - these are criollo and forastero. Criollo refers to the highest quality cocoa beans obtained from varietal trees. Forastero refers to cocoa beans of lower quality compared to criollo. However, one should not think that Forastero cocoa is of poor quality, as this is not true. In reality, the forastero variety is a good quality cocoa bean, but without the characteristics of a premium product, they do not have a special zest, some excellent properties, etc. That is, it is just an ordinary, good and very solid product. But criollo cocoa beans are a premium product with special excellent properties.

The specified division into grades is used only in relation to raw cocoa beans. And after fermentation and drying, cocoa beans are usually divided according to their taste into bitter, tart, tender, sour, etc.

Cocoa products Currently, three types of cocoa products are obtained from the fruits of the chocolate tree, which are widely used in the food and pharmaceutical industries, as well as in cosmetology. These cocoa products include:

• cocoa powder;
• Cocoa oil;
• cocoa beans.

Each cocoa product has a range of properties, some of which are the same for all three - butter, powder and beans, while others are different and unique to a particular product.

Growing, harvesting, fermenting and drying cocoa beans - video

How chocolate is made from cocoa - video

How to determine the quality of cocoa powder - video

A photo

This photo shows a view of cocoa fruits attached to the trunk of a chocolate tree.

This photo shows fresh cocoa beans being extracted from the fruit.

This photo shows cocoa beans after drying.

The photo shows cocoa powder obtained from dried beans.

The photo shows cocoa butter made from dried beans.

The composition of cocoa The composition of all cocoa products includes the same substances, but in different quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% protein, 6 - 10% carbohydrates (cellulose + starch + polysaccharides), 6% tannins and dyes (tannin) and 5 - 8% water with dissolved in it minerals, vitamins, organic acids, saccharides and alkaloids (theobromine, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - butter and powder - also contain proteins, carbohydrates, fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and trace elements, but in different ratios compared to cocoa beans. Protein, fat and carbohydrate fractions contain a large number (about 300) of biologically active substances that cause beneficial properties, such as anandamide, arginine, histamine, dopamine, cocohil, polyphenol, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine, epikacetin, etc.

Cocoa butter contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, cocoa butter contains biologically active substances mainly of a lipid nature, such as oleic, palmitic, linolenic fatty acids, triglycerides, linalool, amyl acetate, amyl butyrate, etc. Cocoa powder contains only 12 - 15% fats, up to 40% proteins , 30 - 35% carbohydrates and 10 - 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugary substances and biologically active compounds of the protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And in cocoa beans there are 50 - 60% fats, 12 - 15% proteins, 6 - 10% carbohydrates and 15 - 32% water with minerals and vitamins dissolved in it. This means that cocoa beans contain the largest amount of biologically active substances compared to powder and butter.

Let's consider what biologically active substances are included in the composition of all cocoa products, as well as the properties of beans, butter and powder.

Cacao butter contains a wide range of polyunsaturated fatty acids (stearic, oleic, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-distearin), fatty acid esters (amyl acetate, amyl butyrate, butyl acetate), methylxanthine, caffeine, phytosterols, polyphenols, sugars ( sucrose, glucose, fructose), tannins and vitamins A, E and C. Cocoa butter is white-yellowish in color and has a chocolate aroma. At normal air temperature (from 22 to 27oC) the oil is hard and brittle, but at 32 - 36oC it begins to melt, becoming liquid. That is, cocoa butter melts at a temperature slightly below body temperature, as a result of which a chocolate bar containing this component is normally hard and dense, and melts pleasantly in the mouth.

cocoa powder contains a large amount of potassium and phosphorus salts, as well as anthocyanins (substances that give a characteristic color), alkaloids (caffeine, theobromine), purines, flavonoids, dopamine, anandamide, arginine, histamine, cocochil, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine , epikacetin, etc. In addition, the powder contains a wide range of trace elements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, PP and group B. Quality cocoa powder must contain at least 15% fat, have a light brown color and smear when you try to rub it between your fingers. If you collect cocoa powder in the palm of your hand, then it will pour badly from it, and a part will certainly remain on your hand, sticking to the skin.

The composition of cocoa beans includes cocoa powder + cocoa butter. A distinctive feature of cocoa beans from butter and powder is the content of a large number of aromatic compounds (about 40, among which there is linalool terpene alcohol), as well as organic acids (citric, malic, tartaric and acetic).

Useful properties of cocoa products Consider the beneficial properties of each cocoa product separately in order to avoid confusion.

Cocoa butter Cocoa butter can be used internally, externally and topically, either alone or in combination with other ingredients. For example, for topical and topical use, cocoa butter can be mixed with other active ingredients or applied alone. Inside, cocoa butter can be consumed by spreading it on sandwiches or seasoning food with it.

Cocoa butter has the following beneficial effects on the human body:

• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates the immune system, reduces the incidence of colds and infectious diseases, prevents cancer;
• Increases life expectancy and slows down aging;
• Improves the condition of the skin, hair and nails, preventing their aging and wilting;
• Improves the barrier functions of the skin, promotes the disappearance of acne and blackheads;
• Moisturizes the skin, eliminates dryness and increases its elasticity by activating the process of collagen production;
• Accelerates the healing of wounds and cracks in the skin, including on the nipples of the breasts;
• Has antitussive effect;
• Has anti-inflammatory and analgesic effect;
• Normalizes the condition of the walls of blood vessels, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces the level of cholesterol in the blood;
• Helps to cure dermatitis and bronchial asthma.

Cocoa powder and the benefits of cocoa (drink) The beneficial properties of the powder and the drink prepared from it are the same, so we will give them together. It must be remembered that the powder has a beneficial effect only in the form of a drink. And when it is added to dough or confectionery, unfortunately, the beneficial effects of cocoa are leveled and do not appear.

Cocoa in the form of a hot drink prepared from powder with milk or water with sugar has the following beneficial effects on the human body:

• The use of cocoa in the form of a drink has a neuroprotective and nootropic effect, increasing the resistance of nerve cells to the effects of negative environmental factors and improving the functioning of the brain. Thus, due to the neuroprotective effect, brain cells are much better able to tolerate episodes of oxygen starvation, trauma and other negative effects, as a result of which the risk of developing Alzheimer's disease, dementia, etc. is significantly reduced. And thanks to the nootropic effect, after about 2 months of regular use of cocoa in the form of a drink, a person improves memory, attention, the thought process accelerates, thoughts and decisions become more accurate, clear, etc., which makes it much easier to cope with difficult tasks .
• Improves cerebral circulation, due to which the performance of human mental activity is significantly increased.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols), with regular consumption of cocoa in the form of a drink for 2 months, a person's blood pressure level normalizes.
• Reduces the risk of skin cancer by reducing the negative effects of ultraviolet and infrared rays on the structure of the skin.
• Reduces the risk of developing malignant tumors of any localization due to antioxidants.
• Increases the overall resistance of the body to various infectious and inflammatory diseases.
• Slows down the aging process in the body due to the effects of polyphenols.
• Improves the overall condition of the skin, hair and nails.
• It normalizes the mental state of a person, contributing to the relief of depression, eliminating anxiety, anxiety and fears, and at the same time improving mood.
• Normalizes the level of cholesterol and hormones in the blood due to the action of flavonoids and peptides.
• Reduces the adhesion of platelets, preventing the formation of blood clots, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves hematopoiesis (formation of erythrocytes, leukocytes and platelets), preventing blood tumors and deficiency of formed elements.
• Accelerates the healing of various wounds.
• Helps maintain normal blood glucose levels, preventing sharp fluctuations or increases, which prevents or significantly slows down the development of diabetes.
• Improves the functioning of muscles and bones.
• Improves and normalizes the functioning of the cardiovascular system, eliminating various functional disorders (eg, myocardial dystrophy, tachy-brady syndrome, etc.) and thus preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores muscle condition after active training in athletes and after physical exertion in people of any age and gender.
• Tones and invigorates due to the content of caffeine and theobromine. Moreover, the tonic effect of cocoa is much milder than that of coffee, since the main active alkaloid in it is theobromine, and not caffeine. In addition, due to the low caffeine content, cocoa can be used as an invigorating drink for people suffering from diseases of the cardiovascular (for example, hypertension, heart failure, etc.) and respiratory systems (bronchial asthma, etc.).

In order for cocoa to fully exert its beneficial effect, it is recommended to drink 1 cup a day in the morning. To prepare a drink, 1 - 1.5 teaspoons of the powder is poured with boiling water or hot milk, sugar, cinnamon, vanilla or other spices are added to taste. It is better to drink cocoa in the morning, as the drink tones and gives energy, which can lead to problems falling asleep if taken in the evening.

Cocoa BeansDried cocoa beans can be consumed 1 to 3 per day as a dessert or as a snack. Beans are high in calories, so they perfectly satisfy hunger, and at the same time are healthy and tasty. Connoisseurs of this healthy product recommend eating beans with honey.

The health benefits of cocoa beans are as follows:

• Regular consumption of cocoa beans improves brain function due to the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory, concentration, speed and accuracy of thinking, ability to solve complex problems, etc. improve.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). Brain structures become more resistant to the damaging effects of negative factors, such as oxygen starvation, trauma, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc. is prevented.
• Normalizes blood pressure due to the action of flavonoids and antioxidants. According to a study by Italian scientists, the consumption of beans for 2 months normalizes blood pressure.
• Improves metabolism and DNA synthesis in cells due to the content of purines.
• Improves blood formation and accelerates wound healing due to the content of iron, magnesium, chromium and zinc.
• Maintains a normal level of glucose in the blood, preventing its sharp increase, due to the content of chromium.
• Improves heart function, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to the magnesium content.
• Slows down aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, the development of diabetes and malignant tumors due to the effects of epicatechin.
• Improves skin condition, smoothes wrinkles and increases elasticity, and also prevents stomach ulcers due to the content of cocoheal and sulfur.
• Improves the condition of skin, hair and nails through the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the content of melanin.
• Increases sexual desire and brightness of sensations due to arginine.
• It relieves depression, anxiety, anxiety, fatigue, and also improves mood due to the antidepressant effect of serotonin, tryptophan and dopamine.

Cocoa improves brain function. Selection, storage and preparation of cocoa - video

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The use of cocoa in medicine In the pharmaceutical industry, cocoa butter is widely used, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointments and creams for application to the skin and mucous membranes. Cocoa butter is the main auxiliary component of these dosage forms, since it provides stability and a dense consistency at ambient temperature and fast, excellent melting and melting at body temperature.

Besides, cocoa butter is used to treat the following conditions and diseases as part of complex therapy:

• Constipation. Dissolve a teaspoon of cocoa butter in a glass of warm milk and drink a tablespoon of the solution before going to bed every day for 3 weeks.
• Cough. Dissolve a teaspoon of cocoa butter in a glass of warm milk. Drink a glass of milk with butter three times a day until the cough disappears completely.
• Hemorrhoids and anal fissures. When the urge to defecate appears, it is necessary to introduce a piece of cocoa butter into the rectum and delay bowel movement for 1-2 minutes, and then go to the toilet. In addition, you can enter into the rectum a piece of oil in the morning and evening. The oil is injected into the rectum until the symptoms of exacerbation of hemorrhoids disappear.
• Cervical erosion. Melt a teaspoon of cocoa butter in a water bath, add 10 drops of sea buckthorn oil to it, mix well and soak a cotton swab with this composition, which is inserted into the vagina. Tampons are inserted into the vagina every day at bedtime for 2 to 3 weeks.
• Angina. Dissolve in the mouth half a tablespoon of cocoa butter three times a day after meals until the sore throat completely disappears.
• Cracks and wounds on the skin, lips, keratinization on the feet. Lubricate the affected areas of the skin with a piece of cocoa butter until the skin condition normalizes.
• Seasonal epidemics of influenza and SARS. Lubricate the mucous membranes of the nose with a piece of oil before going out into the street and into crowded places. In this case, cocoa butter can be replaced with Oxolinic ointment.
• Phlebeurysm. Apply melted butter to areas of skin with visible dilated veins and cover with gauze on top, leaving for 20-30 minutes. Apply oil applications 1-2 times a day for 2 weeks.
• Bronchitis. Take a small piece of oil and drive it over the chest, while doing a light massage, which will improve blood flow to the respiratory organs and speed up recovery.

Also, cocoa butter is widely used in cosmetology for the preparation of masks, creams, wraps and other procedures, as it quickly and significantly improves the condition of the skin and hair.

Cocoa beans and cocoa powder are not used in medical practice. The only area in which cocoa is used in the form of a drink is preventive and rehabilitative medicine. According to the recommendations in these areas of medicine, it is recommended to drink cocoa as a tonic and tonic drink to increase efficiency and better tolerate physical or psycho-emotional overload.

Cocoa lowers cholesterol and normalizes lipid metabolism - video

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Harm of cocoa Powdered cocoa or cocoa beans can be potentially harmful to humans due to the following factors:

• The presence of caffeine. This component can be very harmful for people suffering from cardiovascular diseases.
• Unsanitary conditions for processing beans. Cockroaches live in beans, which are often not removed before grinding, as a result of which these insects get into cocoa powder. In addition, the beans lie on the ground and on surfaces that are poorly washed and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. can be on them.
• Allergic reactions. Due to the presence of chitin (a component of the cockroach shell) in cocoa powder, people can develop severe allergic reactions, since this substance is very highly allergenic. Unfortunately, any cocoa powder contains chitin, since cockroaches live in cocoa beans, and it is not possible to remove all insects from them.
• Mycotoxins and pesticides. Cocoa bean powder may contain residues of pesticides that were used to control pests on chocolate trees, as well as mycotoxins, harmful substances produced by fungi that live on beans.

Contraindications to the use of cocoa and chocolate Cocoa beans in their pure form, cocoa drink and chocolate are contraindicated for use if a person has the following conditions or diseases:

• Gout (cocoa contains purines, and their use will exacerbate gout);
• Kidney disease (cocoa has a diuretic effect);
• Age under 3 years (cocoa is a highly allergenic product, so children under 3 years of age should not drink it in the form of a drink, and eat it in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and stimulating effect);
• Constipation (for constipation, only cocoa butter can be consumed, and beans and any products with cocoa powder are best excluded from the diet, as they contain tannins that can aggravate the problem);
• Diabetes mellitus (cocoa can only be drunk to prevent the disease, but when it has already developed, then you can not use the product).

How to brew a cocoa drink (recipe) - video

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ATTENTION! The information posted on our site is a reference or popular and is provided to a wide range of readers for discussion. The prescription of medicines should be carried out only by a qualified specialist, based on the history of the disease and the results of the diagnosis.

Cocoa beans are grains that fill the fruits of the chocolate (cocoa) tree. They have a bright aroma and natural taste of bitterness, and they are used both raw and processed in a variety of industries (culinary, cosmetology, pharmacology, perfumery).

The cocoa tree belongs to an evergreen species of the Theombroma genus from the Malvaceae family, whose life expectancy is more than a hundred years.

• It is quite powerful and can reach a height of up to 15 m.
• The crown of the tree is very spreading, with a large amount of large-sized foliage.
• Cocoa flowers are located on the bark of strong branches and trunk. They are small in size with an unpleasant odor that attracts dung flies and butterflies. After pollination by these insects, cocoa fruits are formed.
• The fruits are red, yellow or orange in shape and appearance reminiscent of a lemon, but much larger in size and with deep grooves on the surface. The inside of the fruit consists of pulp, in the branches of which there are seeds - cocoa beans, up to 12 pcs. in everyone.

Cocoa beans began to be used due to the taste and aroma. They gained wider popularity after studying their chemical composition. The amount of vitamins, micro and macro elements in beans in total reaches 300 items, which gives them a large list of useful properties.

The composition of chocolate tree seeds includes:

• vitamins - PP, B1, B2, provitamin A;
• alkaloids - theobromine and caffeine;
• micro and macro elements - magnesium, potassium, chlorine, phosphorus, calcium, sodium, sulfur, and also iron, zinc, cobalt, copper, molybdenum and manganese;
• antioxidants, organic acids, carbohydrates and proteins, tannins, aromatic and coloring substances, oils.

High calorie content (565 kcal) is due to the presence of fat in the composition of cocoa beans, which is 50%.

Despite this, nutritionists include cocoa beans in the diet of people suffering from obesity. This is due to the presence in the composition of the grains of certain substances that contribute to the breakdown of fats, improve metabolism and digestion.

Where do cocoa beans grow?

To grow a chocolate tree, you need a climate with a temperature of at least 20 degrees and high humidity. Therefore, the tropical humid conditions of South America, Africa and Indonesia are most suitable. The main producers and suppliers of cocoa beans are Nigeria, Colombia, Indonesia, Brazil, Ghana. There are also cocoa plantations in the Dominican Republic, Ecuador, Bali and wherever climatic conditions allow.

Beneficial features

The unique composition of cocoa beans gives them a lot of useful properties for the human body.

• Brown grains are very strong natural antidepressants. They have a calming effect on the nervous system, improve mood and reduce pain. Serotonin in beans has a beneficial effect on performance and improves mental activity.
• The use of raw cocoa beans strengthens and restores the cardiovascular system, helps normalize blood pressure in hypertensive patients, eliminates vasospasm, and improves blood circulation. All these positive effects in general help to prevent cardiovascular diseases.
• Cocoa beans are able to normalize hormonal balance, cleanse the body of toxins and free radicals, improve vision and rejuvenate the body. They are also advised to be used by people during the rehabilitation period after operations and serious illnesses for a speedy recovery.
• The substances contained in grains strengthen and stimulate the immune system, which helps the body fight viruses and infections, and also speeds up the healing process of wounds and burns.
• The constant use of cocoa beans leads to weight loss by improving metabolic processes in the body, stimulating the endocrine system and normalizing fat balance.

Applications

Cocoa beans and their products are very popular in the food industry. They are used in the production of chocolate, beverages and confectionery.

Cocoa butter, due to its beneficial properties, began to be used in the manufacture of cosmetic products and in pharmacology. In the alcohol industry, the pulp of the fruits of the chocolate tree has been used.

The popularity of this healthy and tasty product is gaining momentum and expanding its scope.

Cocoa bean oil: benefits and harms

The fat that is obtained during the processing of cocoa beans is called cocoa butter. It retains many of the beneficial properties of the beans themselves, but in limited quantities.

Cocoa bean oil mainly consists of fatty acids, the use of which in cosmetology promotes the regeneration and rejuvenation of facial skin, smoothes wrinkles and relieves stretch marks.

It also perfectly moisturizes and softens the skin of the lips, and in addition, it is suitable for almost all skin types without causing allergic reactions.

The enveloping properties of the plant product help with brittle hair and “stick together” split ends.

In medicine, the tool is used:

• to maintain normal blood cholesterol levels;
• for healing wounds and burns;
• in the treatment of cough, bronchitis, tuberculosis;
• in the treatment of acute respiratory infections.

Cocoa butter makes the walls of blood vessels and other tissues more elastic and strengthens them, which helps in the treatment of varicose veins, atherosclerosis, stomach ulcers and cancer, and also reduces the likelihood of a heart attack.

Researchers have confirmed that regular use of the oil for 5 to 10 years reduces the risk of cancer cells in the body.

Like any other natural and natural product, cocoa butter should be used in moderation and monitor the body's reaction to it, since the harm from the excessive use of such a remedy is significant.

It may cause:

• allergic reactions;
• rash on sensitive and oily skin;
• insomnia;
• overexcitation.

Important! Overweight people should avoid food products with cocoa butter, even in small doses, because its calorie content is very high.

How to use

Cocoa beans can be consumed in many ways:

• raw, dipped in honey or jam, since a rich taste of bitterness prevails in a pure product;
• peeled seeds are mixed with crushed nuts and honey (jam);
• dried beans are ground into powder, poured with boiling water and consumed as a hot drink.

How to use and how much depends on how you feel after a single dose. But even if the body does not produce a negative reaction, you should not overdo it and consume more than 50 g of beans per day.

By the way, the peel remaining after cleaning the grains is crushed and used as a scrub for the face and body.

Recipes with cocoa beans

Many dishes with cocoa beans have a pronounced taste and aroma, and most importantly, they are very healthy.

1. Homemade chocolate. Grind 150 g of cocoa beans, add 100 g of cocoa butter and 250 g of sugar. Mix everything and bring to a boil over low heat, stirring constantly. Pour into molds, let cool and refrigerate for an hour.
2. Chocolate cocktail. Milk, one banana and 1 - 2 tablespoons of cocoa beans, ground into powder, mix in a blender until smooth.
3. Chocolate candies. Place chopped nuts and dried fruits in molds. Add vanilla, cinnamon and honey to homemade chocolate prepared according to the first recipe. Melt the resulting composition and fill it with prepared molds. Let cool.

Important! Grated cocoa is added to yoghurts, desserts, ice cream and muesli, and is also used as a flavoring or to decorate various dishes.

Who are contraindicated

Despite the beneficial properties of cocoa beans, they are absolutely contraindicated in the case of:

• diabetes mellitus, as they provoke an increase in blood sugar levels;
• intestinal disorders, since the acceleration of metabolic processes leads to a laxative effect;
• planning surgery due to the likelihood of heavy bleeding at the time of surgery, caused by improved blood circulation and hematopoiesis;
• susceptibility to allergies and intolerance to the product;
• frequent migraines, since the beans can cause vasospasm;
• pregnancy, because the substances contained in the grains tone the muscles, which can provoke a miscarriage.

It is important for everyone, without exception, to monitor the amount of cocoa beans eaten, since their excessive use can be deplorable even for an absolutely healthy person.

Do not forget that you should buy cocoa beans and products from them from trusted suppliers who can guarantee their quality and naturalness. Following all the recommendations, you can safely use the delicious and healthy seeds of the chocolate tree to improve the health, beauty and taste of homemade dishes.

These are the dried grains of the fruits of the chocolate tree, from which cocoa powder, cocoa butter, cocoa mass are made. And from all of the above, real chocolate is made. 100% real!!!

Variety of cocoa beans "Forastero" (Forastero), country of growth Côte d'Ivoire, Africa.

Cocoa beans are quite large. They are oval, 2-2.3 cm long, 1-1.5 cm wide. Slightly flattened.

The taste differs from both cocoa powder and chocolate. The taste is tart and bitter, but rich and refreshing. It's hard to describe in words. Need to try!

This is not a delicacy, you will not get aesthetic pleasure from chewing a cocoa bean. But they really satisfy the feeling of hunger and, most importantly, the desire to have something to eat.

If you eat cocoa beans every day, then your well-being improves, more energy appears, vitality and tone increase.

Peel and eat raw cocoa beans - how to do it?

You decide to buy raw cocoa beans in an online store and the question is: “What to do with them next?” becomes especially relevant. Connoisseurs can only smile back, but for those who have decided to try real cocoa beans for the first time and have no experience with cocoa beans, we have a few recommendations.

First, some general information.

Raw cocoa beans, like many nuts or seeds, have a shell (cacao vella).

Its hard parchment well protects the fragile core from crushing and helps the cocoa bean last longer. Cacao vella (shell) is not usually eaten, in fact it is waste.

But, many use the technology of waste-free production of cheap chocolate, cocoa powder, in which chocolate or cocoa powder consists of 15 percent or more of it. In a word, cocoa beans must be peeled before use.

The shell of the cocoa bean is hard and thin, and in most cases adheres to the core so tightly that it interferes with its rapid removal. But you should not try to clean the shell with your nails, at the risk of simply getting hurt, you can’t hit the cocoa beans with a hammer - in this case you will get a crushed core mixed with fragments. Let's make cleaning cocoa beans quick and painless.

Method 1 (for raw foodists)

1. Put the cocoa beans in a container and fill them with water at room temperature. Let them soak for 20-30 minutes. Soon you will see that detachments have appeared on the shell - these are the membranes of the cocoa bean.
2. After 20 minutes, take out a few beans. If the shell has become soft and easily peels off from the core, then the beans are ready for cleaning.
3. Drain the water, rinse the beans and start cleaning them. Here you can use the dexterity of your fingers or with a regular knife.

Don't worry if the cocoa beans get a little wet during the soaking process - this does not affect their taste in any way. Just dry them in an open container.

If you are not making chocolate, then feel free to use them without drying, i.e. a little damp.

Method 2 (tastier, but with heat treatment)

1. Place the cocoa beans in a skillet or baking sheet and place on the stovetop or in the oven.
2. Warm up the beans for a while. When heated, the shell of the cocoa bean dries out, becoming brittle and brittle. Now it is easy to clean it with your hands, just rub the bob with your fingers. The shell will crack and break, but the cocoa bean itself will also become brittle and brittle.

For a more detailed description of the process of roasting cocoa beans, read our article LINK …..

This method has a significant drawback: cocoa beans cease to be raw, which means they lose the properties of a raw natural product.

But there are also advantages: as a result of roasting, not only the moisture content of cocoa beans decreases - from the initial 7 ± 1 to 2.6 ± 0.2%, but at the same time chemical reactions proceed intensively with the formation of very necessary and valuable aromatic substances. Roasted cocoa beans become more fragrant and brittle with a unique chocolate, bitter and sour taste. It's like the difference between the taste of raw and roasted sunflower seeds or hazelnuts and others.

Heat treatment significantly reduces the risk of contamination of cocoa wells with pathogenic bacteria, which can occur during fermentation.

For a more detailed description of the fermentation process of cocoa beans, read our article LINK ...

Purified cocoa beans in this state can be stored for a long time without losing their qualities, however, we recommend roasting exactly the amount that you need per day. Roasted cocoa beans are hygroscopic, that is, they absorb moisture from the environment (they become damp).

Store cocoa beans in such a way as to provide access to air for cocoa beans, for example, in dense fabric bags or in a jar covered with gauze mesh, which is secured with an elastic band. Airtight jars can cause the beans to lose flavor and begin to rot.

Cocoa beans can be used to make both cocoa powder and butter. But the cocoa beans themselves carry more benefits than the powder obtained from them, so the use of these nuts in raw form among our contemporaries has earned great popularity and has become one of the attributes of a healthy diet.

Composition and calories

Cocoa beans are a unique product in its composition, which is distinguished by a significant amount (about 320) of various types of antioxidants, among which polyphenol occupies one of the key positions. it is generally difficult to find in any other known food.

Did you know? Cocoa came to the European part of the world in 1519 thanks to the Spaniards.

The composition of cocoa beans includes:

• caffeine;
• theobromine;
• theophylline;
• phenethylamine;
• melanin.

Essential fatty acids:

• linoleic;
• stearic;
• palmitic.

100 grams of cocoa beans contains:

• copper - 2275 mg;
• potassium - 747 mg;
• phosphorus - 500 mg;
• sulfur - 83 mg;
• chlorine - 50 mg;
• magnesium - 80 mg;
• calcium - 28 mg;
• sodium - 5 mg;
• zinc - 4.5 mg;
• iron - 4.1 mg;
• manganese - 2.85 mg;
• molybdenum - 40 mcg;
• fluorine - 30 mcg;
• cobalt - 27 mcg.

The energy value of 100 g of cocoa beans averages 560 kcal, of which:

• fats give - 85%;
• proteins - 9%;
• carbohydrates - 6%.

Vitamins:

• A, B1, B2, PP, E - in small quantities.

Did you know? Until recently, cocoa beans served as a small monetary unit among the Indian population in the central part of America. In addition, today the indigenous people of America are considered centenarians due to the constant consumption of cocoa beans and products from them.

What are the benefits of cocoa beans

A rare combination of a large number of nutrients in cocoa beans contributes to:

Did you know? Cocoa in many parts of the world is presented as a drink of centenarians. Even Swiss doctors advise everyone after passing the forty-year age threshold to systematically use this product.

Separately about weight loss

Although cocoa does not have a low calorie content, this drink quite helps if you want to lose weight, as it contains most of the vitamin and trace element components necessary for the normal functioning of the human body, especially when you have to stay on a strict diet.
The only condition is not to add sugar to the product. To restore strength, one cup of this delicious drink per day with the possible addition of milk is enough.

Important! For men, regular consumption of cocoa is especiallyhealthy, because it strengthens the protective functions of the body from early strokes, heart attacks, prostatitis, and also makes it possible to have a productive sex life until old age.

Possible harm

But, like any product, cocoa beans have their contraindications:

Important! Until the age of three, cocoa is strictly not recommended for babies. If parents take the risk and give this product to their child, then it must be at least natural (dark brown without any flavoring and flavored impurities with a chocolate aroma).

How to consume cocoa beans

With the systematic use of products from cocoa beans, a person is able to feel a surge of strength every day, improve physical, emotional, and intellectual capabilities. These grains can be consumed both raw and processed. There are various variants of products derived from them.

Raw

The use of raw grains of cocoa beans is the least time-consuming, the easiest way and is gaining more and more popularity today.

There are plenty of options for the delicious use of these grains in their raw form, for example, to level the bitter taste and even more benefits, they can be wrapped in honey before eating, combined with nuts.

But in order to fully experience the unforgettable pristine taste of chocolate, you need to chew 1 tablespoon of grains. To remove the skin from the grains, you need to place them in boiling water for several minutes.

Did you know? The peel of cocoa beans is also a value; it makes excellent scrubs for the body and even the face when ground.

cocoa powder drink

Since childhood, everyone knows the taste of cocoa. Absolutely natural such a drink can be prepared independently. To do this, cocoa beans need to be ground in a coffee grinder to a homogeneous powder consistency, pour boiling water.
If desired, such a delicacy is seasoned with milk, sugar may be added. The taste of such a product remains unforgettable.

Did you know? On average, about forty cocoa fruits or more than a thousand grains are needed to get 1 kilogram of powder at the output.

Cocoa beans are very healthy fruits. Their use is multifaceted, because it is not only food, but also use in cosmetic or pharmaceutical areas. The main thing, if you want to improve your health with the help of this useful product, is to observe the measure.

How to make chocolate from cocoa beans: video