Cocoa solid
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 954 kJ (228 kcal) |
|
57.90 g
|
|
|
13.70 g
|
|
|
19.60 g
|
|
| Minerals | |
| Calcium |
(13%)
128 mg |
| Iron |
(107%)
13.86 mg |
| Magnesium |
(141%)
499 mg |
| Manganese |
(183%)
3.837 mg |
| Phosphorus |
(105%)
734 mg |
| Potassium |
(32%)
1524 mg |
| Sodium |
(1%)
21 mg |
| Zinc |
(72%)
6.81 mg |
| Other constituents | |
| Water | 3.00 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Chocolate requires the addition of extra cocoa butter to cocoa liquor, leading to an excess of cocoa solids and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.
Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.
Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8. The processed (alkalized) cocoa powder is darker in color, ranging from brownish red to nearly black, with a pH from 6.8 to 8.1. The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. All of these pH values are considered safe for food use.
Cocoa powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All of these minerals are found in greater quantities in cocoa powder than either cocoa butter or cocoa liquor. Cocoa solids also contain 230 mg of caffeine and 2057 mg of theobromine per 100g, which are mostly absent from the other components of the cocoa bean. Cocoa solids also contain clovamide (N-caffeoyl-L-DOPA).
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