The history of cacao originally begins in South America, where the ancient Maya, Aztecs and Olmecs cultivated cacao thousands of years ago. Ancient peoples regarded cocoa as a precious gift from the gods and used it in ritual and religious celebrations.
Cacao was introduced to Europe by the Spanish during the Discovery of the Americas and quickly became popular as a drink. Subsequently, cocoa began to be used in various forms such as chocolate, cocoa powder, chocolate desserts and many other confections.
Today, cocoa has become one of the most popular delectable sweets around the world and is used in many forms and recipes.
Nutritional value per 100g of dry powder
Energy: 228 kcal
Carbohydrates: 57.90 g
of which fiber approximately: 33 g
Fat: 13.70g
Protein: 19.60 g
Calcium: 128 mg
Iron: 13.86 mg
Magnesium: 499 mg
Manganese: 3,837 mg
Phosphorus: 734 mg
Potassium: 1524 mg
Sodium: 21 mg
Zinc: 6.81 mg
Caffeine: 230 mg
Theobromine: 2060 mg
Benefits for the organization
- It acts against hypertension
- It enhances heart health
- Improves Type 2 Diabetes symptoms
- It fights inflammation
- It has an antioxidant effect
- Improves mood
- It strengthens the immune system
- It relieves cough
- It has anti-cancer properties
Sources: Powerfoods
https://el.wikipedia.org/wiki/%CE%9A%CE%B1%CE%BA%CE%AC%CE%BF
https://en.wikipedia.org/wiki/Cocoa_solids
https://www.onmed.gr/diatrofi/story/347977/kakao-tesseris-logoi-gia-na-to-valeis-sti-diatrofi-soy
