Cacao beams are widely used in the making of chocolate, which is a basic mix of dried beams and milk. Flavoring is another important use of cacao beams, which could be found in many forms, powder, syrup, oil, and cream.
Nutritional Table (Content per 100 g)
magnesium 550 mg
Satturated fatty acids 6.8
Monounsaturated fatty acids 3.8 Polyunsaturated acids 0.4 Cholesterol 0 Vitamin K 2.4
Cacao has a variety of beneficial substances; the moderate consumption of dark chocolate can promote a healthier heart since its components prevent cardio vascular diseases related to cholesterol and blood pressure.