The raw cocoa bean is the best source of antioxidants in the world, because it contains 14 times more antioxidants than the red wine and 21 times more than the green tea.
Unfortunately, most of the commercial cocoa chocolates are produced according to “the Dutch method”, at a temperature of 150 degrees Celsius, when the most antioxidants and nutrients are destroyed.
The raw and preferably organic cocoa has a high nutritional value and does not contain sugar. This type of cocoa was not subjected to a temperature greater than 40 C and therefore, all the vitamins, minerals and antioxidants are preserved.
The raw cocoa bean is the best source of antioxidants in the world. On the ORAC scale (the antioxidant potential of food is measured by ORAC units), the cocoa has 95 500 points. It also contains large amounts of magnesium – mineral, even people with a balanced diet do not have it enough.
If you suffer from a lack of iron in the organism, you will certainly like the fact that a small piece of 28 grams of cocoa contains even 314 percent of the recommended daily amount of iron.
It is a natural aphrodisiac, an antidepressant, and it is rich in sulfur – a beauty mineral that strengthens the nails and hair, cleanses the skin, detoxifies the liver and stimulates the pancreas.