What is organic Cacao Powder?
Originating from the tropical climates in South America, the Theobroma Cacao tree was sacred amongst the Mayans and Aztecs. Produced by organic growers in Peru, Cacao beans embody a source of minerals. Harvested as pods, the raw beans are selected and fermented to reduce their initial bitterness. After cleaning the dried beans in natural water, they are peeled and their core extracted to be broken into “nibs”. These are ground into Cacao paste. The fat from the paste is extracted from the solid part and the residue dried and finely ground into Cacao powder. Organic Cacao Powder is certified organic by the Soil Association under the code GB-ORG-05.
What are the Benefits?
Organic Cacao Powder is high in fibre and contains all three of the macronutrients: protein, carbohydrate and fat. A 10g daily amount of Organic Cacao Powder is also a source of Potassium, Phosphorus, Magnesium, Iron, Copper and Manganese .
Iron contributes to normal cognitive function, the normal formation of red blood cells and haemoglobin, oxygen transport in the body and to the reduction of tiredness and fatigue.
Magnesium contributes to a reduction of tiredness and fatigue, electrolyte balance and normal functioning of the nervous system.
Potassium contributes to normal muscle function, normal functioning of the nervous system and to the maintenance of normal blood pressure.
Phosphorus contributes to normal energy-yielding metabolism, function of cell membranes and contributes to the maintenance of normal teeth and bone.
Copper contributes to the maintenance of normal connective tissues and normal function of the immune system.
Manganese contributes to the normal formation of connective tissue.