Cacao beans and nibs, the raw materials for making chocolate, are high in flavonoids, contain more antioxidants than most fruits and appear to lower cholesterol in people with high cholesterol.
Cacao provides the same amount of antioxidant polyphenols as a glass of red wine - Cacao stimulates the production of natural antidepressants in the body, as well as containing its own stimulants, theophylline and caffeine- Cacao beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium. They are also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid. Cacao can be eaten raw-as is, or roasted, brewed, and powdered into tea. Used abundantly in food and other consumables.