We all know that nothing brings more comfort than the rich taste of your favourite chocolate guilty pleasure to brighten your day. From Valentine’s Day chocolate gifts to the magic of Easter egg hunts, the love for chocolate — whether milk or dark — has been deeply rooted in our society for centuries.
If you’re a chocolate lover, you’ve probably come across the terms cocoa vs cacao and wondered what the difference is.
This article explores the health benefits of cacao and how it differs from cocoa.
Cacao vs. cocoa: What’s the difference?
Cacao refers to the pod or beans of the Theobroma cacao tree or the powdered form of the raw bean used in the chocolate-making process. It is often considered more natural and unprocessed.
Cocoa, on the other hand, has a sweeter taste due to added sugars and the higher-temperature processing it undergoes, which enhances its sweetness. This is the type of chocolate commonly used in baking cakes, cookies, and other desserts due to its rich flavour and ability to blend well with sweeteners.
Health benefits of raw cacao
May improve sleep
The amino acid tryptophan found in raw cacao can be converted into melatonin, the hormone responsible for better sleep and relaxation.
Rich in antioxidants and anti-inflammatory properties
Cacao contains flavonoids, which are powerful antioxidants that may help reduce inflammation by decreasing the formation of free radicals.
May help reduce ‘bad’ cholesterol
Our bodies contain both good and bad cholesterol. The flavonoids in raw cacao may help lower bad cholesterol (LDL) levels while increasing good cholesterol (HDL), promoting better heart health.
Compiled by: Katelin Maggott
First published by Food & Home
Also see: Eggs for energy, strength and smarts: The perfect fuel for growing teens
