Derived from the resulting pulp of cold pressed chocolate, made when chocolate liquor is pressed to remove three quarters of its cocoa butter.
- cocoa powder is rich in cacao flavinoids (Flavionids have been suggested to prevent cardiovascular disease.)
- sugar free
- and fat free
The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.
Dutch-Processed or Alkalized UnsweetenedPowder is treated with an alkali to neutralize its acids. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.
- Natural Unsweetened Cocoa tastes very bitter and gives a deep chocolate flavor.
|Nutritional value per 100 g (3.5 oz)|
|Energy||954 kJ (228 kcal)|
|Calcium||128 mg (13%)|
|Iron||13.86 mg (107%)|
|Magnesium||499 mg (141%)|
|Manganese||3.837 mg (183%)|
|Phosphorus||734 mg (105%)|
|Potassium||1524 mg (32%)|
|Sodium||21 mg (1%)|
|Zinc||6.81 mg (72%)|
|Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database|