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Showing Food Cocoa powder

General Information
NameCocoa powder
Scientific NameNot Available
DescriptionCocoa powder is a powdered form of cocoa solids with a small amount of cocoa butter, derived from the cacao tree (Theobroma cacao). Native to the Americas, specifically the Amazon and Orinoco river basins, cocoa powder is widely consumed in many countries, particularly in Europe and North America. It is commonly used in baking, ice cream, and hot chocolate. Cocoa powder has a rich, bitter taste and a distinctive odor. It is rich in minerals such as manganese, magnesium, phosphorus, potassium, iron, and zinc, and has been linked to several health benefits, including improved heart health and antioxidant properties (PMID: 36960787, PMID: 39429210). The most notable chemical in cocoa powder is theobromine, a xanthine alkaloid compound. Cocoa powder has medicinal uses, including as a mood elevator and appetite suppressant. Interestingly, the mode of preparation of cocoa powder involves the Dutch process, where the powder is treated with an alkalizing agent to modify its color, pH, and taste.
Primary IDFOOD00685
Picture707
Classification
GroupCocoa and cocoa products
Sub-GroupCocoa products
ITIS IDNot Available
Wikipedia IDCocoa_solids
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.