Nutrition per ~28 g · 4 tbsp
64kcal
Protein5.5 g
Carbs16.2 g
Fat3.8 g
Fiber10.4 g
5.9 g net carbs after fiber.
Minerals & other
Copper1.1 mg118%
Manganese1.1 mg47%
Magnesium140 mg33%
Iron3.9 mg22%
Zinc1.9 mg17%
Phosphorus206 mg16%
Potassium427 mg9%
Calcium35.8 mg3%
Saturated Fat2.3 g—
Sugars0.49 g—
Bioactives estimated
Catechins (EGCG)~14 mg
Polyphenols~42 mg
Theobromine~168 mg
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
What drives the score weighted inputs
Nutrient density34.8/35Vitamins and minerals relative to calories — the single biggest driver.
Protein quality11.9/15How much protein it delivers, by absolute grams and per calorie.
Bioactives14.8/15Polyphenols, flavonoids and other beneficial plant compounds.
Fiber10.0/10Dietary fiber for gut health, satiety and steadier blood sugar.
Healthy fats3.0/10Fat quality — unsaturated against saturated, and trans-fat free.
Glycemic impact10.0/10Low sugar with a high fiber-to-carb ratio scores best.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 93.
Less a 2.0 anti-nutrient penalty (high saturated fat).
What it feeds primary sources only
Systems
ImmuneSleepCardioGutEnergyMuscleBonesHormonesStressKidneyEyesReproductive
Pathways
ATP / MitoBoneCollagenNeurotransmitterGlucoseHematopoiesisGut MicrobiomeClottingHPA AxisGlycolysismTORAMPKUrea CycleDopamineSerotoninVitamin D ActivationInsulin Signaling
Overview
Cacao (Theobroma cacao) seed has been consumed for ~4,000 years in Mesoamerica. Non-alkalized powder retains high levels of epicatechin and procyanidin flavanols linked to endothelial function, blood pressure and cognition; it is also among the densest plant sources of magnesium and copper.
Health benefits 2
Improved endothelial function and lower blood pressurestrong
Cocoa flavanols (epicatechin) increase nitric-oxide bioavailability, improving flow-mediated vasodilation
Enhanced cognitive performance and cerebral blood flowmoderate
Flavanols increase cerebral perfusion and reduce neurovascular oxidative stress
Pairs with
- oats
- banana
- berries
- nuts
- yogurt
In the kitchen
- Use unsweetened/non-alkalized ('natural') cocoa for the highest flavanol content; Dutch-processing destroys most flavanols.
When to eat it anytime
Any time; pairing with fruit improves palatability without added sugar.
Breaks a fast