Cacao. Cocoa. Chocolate. All the same? Nope. Here’s the breakdown:
The Theobroma Cacao tree grows pods that contain cacao beans. Chopped up, these beans become cacao nibs, a nutty, crunchy superfood you may have baked with or added to your smoothie.
Raw cacao powder is the unprocessed byproduct of cold-pressed, un-roasted cocoa beans. Pressing the beans removes the fat, which we know as cacao butter. Cacao is high in antioxidants and flavanols—good-for-us phytonutrients that are particularly abundant in cacao beans.
Natural cocoa powder is raw cacao that’s been roasted. Dutch-processed cocoa powder is cocoa powder that has been processed with an alkalized solution, making it less bitter, darker in color, and richer in taste.
While regular cocoa powder is closer to cacao than the Dutch-processed variety, both forms of cocoa have been processed and treated, ultimately stripping them of some nutritional goodness.
Like cocoa powder, unsweetened chocolate comes from ground cacao beans, but unlike cocoa powder the cocoa butter hasn’t been removed.
The product that we think of as chocolate—in a heart-shaped box or pressed between a Graham Cracker and a marshmallow—is unsweetened chocolate (the kind that still has cacao butter in it) that’s been dressed up with sugar, milk fat and an emulsifier like soy lecithin.
The take-away: Not everything in your baking aisle is created equal. Raw cacao outranks all of its more highly processed cousins in health benefits and has the added distinction of being more traceable as a pure product–that means it’s easier to shop for and find fairly-traded, sustainably grown, pesticide-free, straight-from-the-source, single origin cacao than it is to find a truly vetted chocolate bar.
Benefits of Raw Organic Cacao
Super High in Antioxidants and Iron
On the ORAC (Oxygen Radical Absorbance Capacity) scale, an NIH-developed chart that measures the ability of antioxidants to absorb free radicals, cacao is at the very top of the list. It has over four times the amount of antioxidants as goji berries, another top-performing superfood, and more than 40 times the amount found in blueberries. As a plant-based source of iron, cacao is also chart-topping. As a non-heme iron (one that doesn’t come from meat), cacao’s minerals are best absorbed when combined with a diet high in Vitamin C.
Rich in Magnesium
When it comes to deficiency, Westerners are sorely lacking in magnesium, a mineral that’s key in keeping hearts healthy by regulating blood pressure, heart rate and blood sugar levels. Magnesium also helps transform glucose into energy, providing clarity and focus while maintaining nerve function and keeping muscles relaxed and stress at a minimum. If you suffer from period-related mood swings or irritability, try increasing the amount of magnesium in your diet, which fluctuates throughout a woman’s menstrual cycle. There’s truth to that monthly chocolate craving.
More calcium than a glass of milk.
Makes You Happy
Chocolate bliss. Cacao is high in chemicals that make you happy: serotonin, dopamine, anandamide and phenylethylamine. Neurotransmitters associated with happiness, relaxation and desire, these brain stimulators may even help to ease the symptoms of depression and lighten up dark days.