Organic Raw Cacao Powder 250g Rainforest Foods

Rainforest Foods organic raw cacao powder. Cacao is a small evergreen tree called Theobroma cacao that grows in tropical climates. Rainforest Foods organic cacao is or the Criollo variety, which is often called "the queen of cacao". The Cacao fruit p...

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£9.99

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Details

  • Flavours: Balanced, Earthy, Sweet
  • Cuisines: American, British, European, Latin American, Mexican
  • Ingredient features: Organic, Salt free, Sugar free, Vegan

Nutritional information

  • Values per 100g:
  • Energy 1472kJ; 353 kCal
  • Fat 11g, of which saturates 6.5g
  • Carbohydrates 20g, of which sugars 1.6g
  • Protein protein 27.6g
  • Sodium sodium 0.04g
  • Fibre fibre 32g
  • Values per 3.8mg:

Organic Raw Cacao Powder 250g Rainforest Foods details and description

Rainforest Foods organic raw cacao powder. Cacao is a small evergreen tree called Theobroma cacao that grows in tropical climates. Rainforest Foods organic cacao is or the Criollo variety, which is often called "the queen of cacao". The Cacao fruit pods are grown organically in Peru, where they are harvested by hand. These are broken apart and the pulp surrounding the beans left to ferment. The fermentation not only removes the pulp but also reduced s the beans' bitterness. The beans are then cleaned, dried, roasted and peeled, before being ground into Cacao paste. This is pressed, separating into Cacao butter and Cacao cake. The cake is ground finely into Cacao powder.

Rainforest Foods works with Rainforest Concern to conserve threatened forests, protecting endangered habitats, wildlife and indigenous peoples. For every pack sold Rainforest Foods will fund hte purchase of one suqare metre of cloud forest in Eucador.

Cacao powder is a versatile ingredient that can be added to many foods, used in baking, smoothies or in warm drinks. Consume two tablespoons per day. Cacao powder should not be seen as a substitue for a balanced, varied diet and a healthy lifestyle. Please speak with your doctor before taking Cacao powder if you are being treated for any medical conditions, are pregnant or nursing.

Vegan

Soya Free

Yeast Free

Gluten Free

Dairy Free

GMO Free

Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer.

Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact.

And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet.

A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other.

50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.

Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content. - See more at: http://www.rainforestfoods.co.uk/cacao/#sthash.nCoKedCY.dpuf
Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer.

Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact.

And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet.

A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other.

50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.

Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content. - See more at: http://www.rainforestfoods.co.uk/cacao/#sthash.nCoKedCY.dpuf
Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer.

Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact.

And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet.

A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other.

50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.

Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content. - See more at: http://www.rainforestfoods.co.uk/cacao/#sthash.nCoKedCY.dpuf
Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer.

Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact.

And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet.

A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other.

50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.

Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content. - See more at: http://www.rainforestfoods.co.uk/cacao/#sthash.nCoKedCY.dpuf

Organic Raw Cacao Powder 250g Rainforest Foods recipes

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