Raw Cacao Nibs - Organic

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  • Description
  • Nutrition Information
  • Uses
  • Reviews
  • Questions
Common Name Cacao
Botanical Name Theobroma cacao
Form Nibs
Plant parts used Husk
Region of Origin Peru
Suitable for heating Yes
Colour Dark brown
 










Nibs are the outer husk of the cacao bean. They look and taste like natural, crunchy “chocolate chips”. Can be added to baking, smoothies, desserts or other treats for extra texture.
 

Raw Cacao

Pronounced “cu-COW”, Cacao is the unprocessed form of the cacao bean. Cacao is extracted from the pure, cold-pressed beans of the cacao fruit.
Cacao is only considered “raw” if it has been processed in conditions under 47 degrees. 
Research shows that 60-90% of the antioxidant content of cacao is lost when it is treated and processed – i.e, turned into cocoa.

Serving Size 10 g

  Average 
per Serving
Average 
per 100g
Energy (kj) 209 2090
Protein (g) 1.4 14.3
Fat, Total (g) 5.0 50.0
- Saturated (g) 3.2 32.1
- Trans Fat (g) 0.0 0.0
Carbohydrate (g) 2.9 28.6
- Sugars (g) 0.0 0.0
Sodium (mg) 1.8 18.0








 

Why use it?

Cacao has 40 times the antioxidants of blueberries. It is also the highest plant-based source of iron. Being non-heme iron, however, it must be combined with Vitamin C in order to be absorbed. It also has more calcium than cow’s milk. Best of all, it contains mood-boosting neurotransmitters serotonin and dopamine.
 

Good for:

  • Antioxidants: Raw cacao rates in the top 20 on the ORAC scale (oxygen radical absorbance capacity) which is used to rate the antioxidant capacity of foods
  • Essential fatty acids: Omega-6, which supports healthy skin and nails, and Omega 9, which supports healthy blood cholesterol
  • Magnesium: Essential mineral for muscle repair and relaxation

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