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Botanical Name: Theobroma cacao
Plant Part Used: Bean
Processing Method: Drying, grinding
These Cocoa beans belong to the family Malvaceae. This plant is native to tropical regions of Central and South America. The primary active component of this fruit is Theobromine which is responsible for the bitter taste of the Cocoa. Catechin, epicatechin, and procyanidins are the potent antioxidants present in Cocoa beans that play a great role in reducing the harmful effect of free radicles that can damage healthy cells. These beans are a good source of essential vitamins like vitamins A, B1, B2, B3, C, E, and Pantothenic acid and minerals like Calcium, copper, iron, manganese, magnesium, phosphorus, potassium, and zinc, so intake of these beans either raw or any other foods add a great nutritional value.
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Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 10g | 15.38% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 21.0mg | 0.88% | |
| Total Carbohydrate 53.3g | 17.67% | |
| Dietary Fiber 33.3g | 118.88% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 20.0g | 40.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 226.7mg | 17.38% | |
| Iron 13.3mg | 72.22% | |
| Potassium 1940mg | 41.28% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Cacao is Theobroma cacao.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic, no rancidity | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Fineness | 99.67% | USP |
| pH | 5.38 | USP<791> |
| Fat content | 10.73% | USP |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | NMT 10 cfu/g | USP<62> |
| Salmonella | ND | USP<62> |
| Coliforms | NMT 0.3 MPN/g | USP<62> |
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Biological Source'Detail not available'
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