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Cocoa is the fruit of the Theobroma cacao, a tree native to the Amazon Basin and southern Mexico in three varieties: forasteiro, creole and trinitario. The most commercialized cacao is the forasteiro type, with about 80% of the world production. This variety has violet colored cotyledons and a large amount of phenolic compounds, resulting in a more bitter flavor. The criollo type stands out for its large seeds and cotyledons with a white or light violet color.<\/p>\n
It is a product of extensive commercial interest for its versatility of uses, as well as for its nutritional richness.<\/p>\n
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The advantages of cocoa consumption, especially in the powder version are several, it is a food rich in vitamins and minerals, and contains good amounts of fiber. Its seed is rich in flavonoids and antioxidants, so its consumption generates several health benefits such as improving blood flow, mood, and regulating blood sugar. Besides being protective of the cardiovascular system and anti-inflammatory.<\/p>\n
Besides the benefits mentioned above, cocoa has the property of increasing oxygenation of the brain and cognition.<\/p>\n
Nothing in exaggeration brings benefits to the body, so the consumption of cocoa should not be done in large quantities.<\/p>\n