Cocoa beans are grains that fill the fruits of a chocolate (cocoa) tree. They have a bright aroma and natural taste of bitterness, and use them both raw and processed in a wide variety of industries (cooking, cosmetology, pharmacology, perfumery).
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Cocoa beans: description, composition and calorie content
The cocoa tree belongs to the evergreen species of the genus Theombroma from the family of the Malvaceae, whose life expectancy is more than a hundred years.
- It is quite powerful and can reach a height of up to 15 m.
- The crown of the tree is very spreading, with a large number of large-sized foliage.
- Cocoa flowers are located on the bark of strong branches and the trunk. They are small in size with an unpleasant odor that attracts dung flies and butterflies. After pollination by these insects, the formation of cocoa fruits occurs.
- Fruits of red, yellow or orange in shape and appearance resemble a lemon, but much larger in size and with deep furrows on the surface. The inside of the fruit consists of pulp, in the branches of which there are seeds - cocoa beans, up to 12 pcs. in each.
Cocoa beans began to be used due to the taste and aroma. They gained wider popularity after studying their chemical composition. The amount of vitamins, micro and macro elements in beans in total reaches 300 items, which gives them a large list of useful properties.
The composition of the seeds of the chocolate tree includes:
- vitamins - PP, B1, B2, provitamin A;
- alkaloids - theobromine and caffeine;
- micro and macro elements - magnesium, potassium, chlorine, phosphorus, calcium, sodium, sulfur, and also iron, zinc, cobalt, copper, molybdenum and manganese;
- antioxidants, organic acids, carbohydrates and proteins, tannins, aromatic and coloring substances, oils.
High calorie content (565 kcal) is due to the presence of fats in the composition of cocoa beans, which is 50%.
Despite this, nutritionists include cocoa beans in the diet of obese people. This is due to the presence in the composition of the grains of certain substances that contribute to the breakdown of fats, improve metabolism and digestion.
Where Cocoa Beans Grow
To grow a chocolate tree, you need a climate with a temperature of at least 20 degrees and high humidity. Therefore, the tropical humid conditions of South America, Africa and Indonesia are most suitable. The main producers and suppliers of cocoa beans are Nigeria, Colombia, Indonesia, Brazil, Ghana. There are also cocoa plantations in the Dominican Republic, Ecuador, Bali and wherever climatic conditions permit.
Beneficial features
The unique composition of cocoa beans gives them a lot of useful properties for the human body.
- Brown grains are very powerful natural antidepressants. They have a calming effect on the nervous system, improve mood and reduce pain. Serotonin in the composition of beans has a beneficial effect on performance and improves mental activity.
- The use of raw cocoa beans strengthens and restores the cardiovascular system, helps to normalize the pressure of hypertensive patients, eliminates vasospasm, improves blood circulation. All these positive effects in general help prevent cardiovascular disease.
- Cocoa beans can normalize hormonal balance, cleanse the body of toxins and free radicals, improve vision and rejuvenate the body. They are also advised to use during rehabilitation after surgery and serious illness for people to recover soon.
- The substances contained in the grains strengthen and stimulate the immune system, which helps the body fight viruses and infections, and also speeds up the healing process of wounds and burns.
- The constant use of cocoa beans leads to weight loss due to improved metabolic processes in the body, stimulation of the endocrine system and normalization of fat balance.
Fields of application
Cocoa beans and their products are very popular in the food industry. They are used in the manufacture of chocolate, drinks and confectionery.
Cocoa butter, due to its beneficial properties, began to be used in the manufacture of cosmetic products and in pharmacology. In the alcohol industry found the use of the pulp of the fruits of the chocolate tree.
The popularity of this healthy and tasty product is gaining momentum and expanding its scope.
Cocoa bean oil: benefits and harms
The fat that is obtained during the processing of cocoa beans is called cocoa butter. It retains many of the beneficial properties of the beans themselves, but in limited quantities.
Cocoa bean oil mainly consists of fatty acids, the use of which in cosmetology helps to regenerate and rejuvenate the skin of the face, smoothes wrinkles and eliminates stretch marks.
It also perfectly moisturizes and softens the skin of the lips, and in addition, it is suitable for almost all skin types without causing allergic reactions.
The enveloping properties of the plant product help with brittle hair and "stick together" split ends.
In medicine, the drug is used:
- to maintain normal levels of cholesterol in the blood;
- for healing wounds and burns;
- in the treatment of cough, bronchitis, tuberculosis;
- in the treatment of acute respiratory infections.
Cocoa butter makes the walls of blood vessels and other tissues more elastic and strengthens them, which helps in the treatment of varicose veins, atherosclerosis, stomach ulcers and cancer, and also reduces the likelihood of a heart attack.
Researchers have confirmed that regular use of oil for 5 to 10 years reduces the risk of cancer cells in the body.
Like any other natural and natural product, cocoa butter should be used in moderate doses and monitor the body’s reaction to it, since the harm from excessive use of such a drug is significant.
It can cause:
- allergic reactions;
- rash on sensitive and oily skin;
- insomnia
- overexcitation.
Important! Overweight people should refuse food with cocoa butter even in small doses, because its calorie content is very high.
How to use
Cocoa beans can be consumed in a variety of ways:
- in raw form, dipping in honey or jam, since the pure product is dominated by the rich taste of bitterness;
- peeled seeds are mixed with crushed nuts and honey (jam);
- the dried beans are ground into powder, poured with boiling water and consumed in the form of a hot drink.
How to use and how much depends on how you feel after a single dose. But even if the body does not produce a negative reaction, do not overdo it and consume more than 50 g of beans per day.
By the way, the peel remaining after cleaning the grains is crushed and used as a scrub for the face and body.
Cocoa Bean Recipes
Many dishes with cocoa beans have a pronounced taste and aroma, and most importantly - they are very useful.
- Homemade Chocolate. Grind 150 g of cocoa beans, add 100 g of cocoa butter and 250 g of sugar. Stir everything and bring to a boil over low heat, stirring constantly. Pour into molds, allow to cool and refrigerate for an hour.
- Chocolate cocktail. Milk, one banana and 1 - 2 tablespoons of powdered cocoa beans, mix in a blender until smooth.
- Chocolate candies. Place chopped nuts and dried fruits in tins. In the first recipe, add vanilla, cinnamon and honey to homemade chocolate. Melt the resulting composition and fill it with prepared molds. Allow to cool.
Important! Grated cocoa is added to yogurts, desserts, ice cream and granola, and is also used as a flavoring or for decorating various dishes.
To whom are contraindicated
Despite the beneficial properties of cocoa beans, they are absolutely contraindicated in the case of:
- diabetes, because they provoke an increase in blood sugar;
- intestinal disorders, because the acceleration of metabolic processes leads to a laxative effect;
- planning of surgical intervention due to the likelihood of heavy bleeding at the time of surgery, caused by improved blood circulation and blood formation;
- tendency to allergies and intolerance to the product;
- frequent migraines, as beans can cause spasms of blood vessels;
- pregnancy, because the substances contained in the grains cause the muscles to tone, which can trigger a miscarriage.
Without exception, it is important for everyone to monitor the amount of cocoa beans eaten, because their excessive consumption can be deplorable even for an absolutely healthy person.
Do not forget that you need to buy cocoa beans and products from them from trusted suppliers who can guarantee their quality and naturalness. Following all the recommendations, you can safely use the delicious and healthy seeds of the chocolate tree to improve the health, beauty and taste of homemade dishes.
