Cocoa beans

Cocoa beans which have been derived from the Cocoa tree are called Cocoa beans. The other common names for Cocoa bean are Cocoa, Cacao and Cacao bean. It is used to extract cocoa butter and cocoa solids. It is used as the basis for making chocolate. The term cocoa was derived from the Spanish word cacao and Nahuatl word cacahuatl. Criollo, Forastero and Trinitario are the three main varieties of the cocoa plant. Cocoa is loaded with antioxidants such as flavonoids and procyanidins that help to provide anti-aging properties. It has also high concentration of epicatechin that is helpful for cardiovascular health. Ghana, Cote dIvoire, Ecuador, Nigeria and Cameroon are the largest exporters of Cocoa beans whereas United States, Netherlands, Belgium-Luxembourg and Malaysia are the highest importers of Cocoa beans in the world.
In *6 grams of unsweetened dry powder of Cocoa, we could find 2.*8 g of moisture, **6 calories, *6.*6 g of protein, *1.*8 g of total lipid fat, 4.*9 g of ash, *9.*9 g of carbohydrate, *1.8 g of total dietary fiber and 1.5 g of total sugars. The same serving size of Cocoa bean offers 3.**8 mg of Copper, *1.*2 mg of Iron, 3.3 mg of Manganese, **9 mg of Magnesium, **1 mg of Phosphorus, *1.8 g of Total dietary fiber, 0.**2 g  of Tryptophan, 5.*6 mg  of Zinc, 1.**2 g of Valine, 0.**4 g of Isoleucine, *9.*9 g of Carbohydrate, 0.**7 g of Threonine, *6.*6 g of Protein, *1.*8 g of Total lipid fat, ***1 mg of Potassium, 1.**3 g   of Leucine, 0.**5 g of Lysine, 0.**2 g of Histidine, *2.3 µg of Selenium, 0.**7 mg of Vitamin B2.