“Some experts use “cacao” for the pods, beans and ground-up contents of the beans, reserving “cocoa” for the powder left after pressing the fat out of the ground beans (1Trusted Source).
Makers of raw (unroasted) or less processed cacao bean products often use the word cacao rather than cocoa, which may imply that they’re more natural products.”
“Cacao products are excellent sources of several minerals, including selenium, magnesium, chromium and manganese, but these often aren’t shown on nutrition labels
Generally, the darker the chocolate — meaning the higher the cacao content — the higher the mineral content
Comparing nutrition labels also won’t tell you differences in antioxidant content, which can be affected by cacao variety, growing conditions and processing methods.
Generally, less processed cacao to which less heat has been applied — such as raw cacao — contains more antioxidants”
“Cacao beans and the products derived from them are rich sources of beneficial plant compounds, particularly flavanols, which have antioxidant, heart-protective and anti-cancerproperties, among other health benefits”
https://www.healthline.com/nutrition/cacao-vs-cocoa#benefits-and-risks
Author
Cari