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Description
"Cocoa Powder" is a finely ground product made from fermented, dried, and roasted cacao beans with their fat removed. It delivers a deep chocolate flavor with earthy notes and pairs beautifully with smoothies, oatmeal, or baked treats. Cocoa is naturally high in magnesium, manganese, and antioxidants that support cellular balance. Whether stirred into hot drinks or added to desserts, this unsweetened powder offers a bold taste and a naturally nutrient-rich boost for creative kitchens.
Category
Powders
Cocoa Powder
Benefits
High in antioxidants: Cocoa powder contains flavonoids that help protect cells from oxidative stress and support cardiovascular function.
Naturally lifts mood: Compounds in cocoa may promote serotonin activity, encouraging better focus and emotional balance.
Supports heart health: Regular intake may improve circulation and help reduce blood pressure levels.
Rich in essential minerals: Provides magnesium and iron, which support energy production and muscle function.
High in antioxidants: Cocoa powder contains flavonoids that help protect cells from oxidative stress and support cardiovascular function.
Naturally lifts mood: Compounds in cocoa may promote serotonin activity, encouraging better focus and emotional balance.
Supports heart health: Regular intake may improve circulation and help reduce blood pressure levels.
Rich in essential minerals: Provides magnesium and iron, which support energy production and muscle function.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
4.4 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
20 | Low
References
[1] Martín MA, Ramos S, Mateos R. Flavonoids in Cocoa Powder and Their Antioxidant Properties. Nutrients.2020;12(9):2834.
[2] Crozier SJ, Preston AG, Hurst WJ. Antioxidants in Cocoa: Role in Combating Oxidative Stress. Antioxidants.2019;8(6):112.
[3] Scholey A, Owen L. Cocoa Flavanols and Mood Enhancement. Journal of Psychopharmacology. 2020;34(5):488-497.
[4] Parker G, Brotchie H, Graham RK. Cognitive and Mood Benefits of Cocoa Consumption. Journal of Affective Disorders. 2021;294:456-465.
[5] Grassi D, Desideri G, Ferri C. Cocoa and Cardiovascular Health: A Review of Flavanol Benefits. Journal of Nutrition.2021;151(6):1125-1136.
[6] Heiss C, Sansone R, Karimi H. Effects of Cocoa on Circulation and Blood Pressure. American Journal of Clinical Nutrition. 2020;112(4):586-597.
[7] Desch S, Schmidt J, Kobler D. Regular Cocoa Intake and Blood Pressure Reduction. European Heart Journal.2019;40(15):1453-1462.
[8] Buitrago-Lopez A, Sanderson J, Johnson L. Mineral Composition of Cocoa Powder: Magnesium and Muscle Function. British Journal of Nutrition. 2021;126(7):1122-1130.
[9] Kreuter L, Thielecke F, Weickert MO. Cocoa as a Source of Essential Minerals. Nutrients. 2020;12(8):2525.
[10] Dawson G, Field D, Reid M. Culinary Versatility of Cocoa Powder: Applications in Healthful and Indulgent Foods. Food Chemistry. 2020;331:127281.
[11] Kumar S, Bhattacharya S, Rao D. Cocoa Powder in Culinary Innovations. Trends in Food Science & Technology.2021;112:165-178.