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Botanical Name: Theobroma cacao
Plant Part Used: Bean
Processing Method: Drying, Grinding
The 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 bean 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 vitamin 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 in raw or in any other foods add a great nutritional value. Consumption of this fruit is good for the heart, brain, teeth, and skin.
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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 13.7g | 20.00% | |
|---|---|---|
| Saturated Fat 7.4g | 35.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 21mg | 0.88% | |
| Total Carbohydrate 58g | 19.33% | |
| Dietary Fiber 33g | 117.81% | |
| Total Sugars 1.8g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 19.6g | 38.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 128mg | 9.85% | |
| Iron 13.9mg | 72.22% | |
| Potassium 1520mg | 32.34% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #40 mesh | USP<786> |
| Bulk Density | NLT 0.20 g/mL | Volumetric |
| 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 0.5 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 | Absent in 25 g | USP<62> |
| Salmonella | Absent in 25 g | USP<62> |
Synonyms
Biological Source
Theobroma cacao
Parts Used
Beans
Major components Other constituentsDetail not available
Health categoriesDescription
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