Chemical Constituents in RAW CACAO

Chemical Constituents in RAW CACAO include (in alphabetic order):


  • 3-ALPHA-L-ARABINOSIDYL-CYANIDIN

  • 3-BETA-D-GALACTOSIDYL-CYANIDIN
  • 
4-HYDROXY-3-METHOXY-BENZOIC-ACID

  • 3-METHYLOXYTYRAMINE

  • ACETIC-ACID 1,520 - 7,100 ppm
  • 
ALANINE 10,400 ppm

  • ALKALOIDS 33,900 ppm
  • 
ALPHA-THEOSTEROL

  • AMYL-ACETATE
  • 
AMYL-ALCOHOL

  • AMYL-BUTYRATE
  • 
AMYLASE
  • 
ANANDAMIDE
  • 
ARABINOSE
  • 
ARGININE 800+ ppm

  • ASCORBIC-ACID 31 ppm
  • 
ASCORBIC-ACID-OXIDASE

  • ASPARIGINASE

  • BETA-THEOSTEROL
  • 
CAFFEIC-ACID
  • 
CAFFEINE Petiole 51 - 525 ppm or 500 - 12,900 ppm, Skin 130-723 ppm

  • CALCIUM 800 - 1,100 ppm

  • CAMPOSTEROL
  • 
CARBOHYDRATES 347,000 - 445,000 ppm

  • CATALASE

  • CATECHINS 30,000 - 35,000 ppm

  • CHLORIDE 120 ppm

  • CHROMIUM (10 times more than whole wheat, highest of any major food)
  • 
CITRIC-ACID 4,500-7,500 ppm

  • COPPER 24 ppm
  • 
COUMARIN
  • 
CYANIDIN-3-BETA-L-ARABINOSIDE
  • 
CYANIDIN-3-GALACTOSIDE

  • CYANIDIN-GLYCOSIDE 4,000 - 5,000 ppm

  • DOPAMINE
  • 
EPIGALLOCATECHIN
  • 
ERGOSTEROL
  • 
ESCULETIN
  • 
FAT 371,000 - 582,300 ppm

  • FERULIC-ACID
  • 
FIBER 59,000 - 89,000 ppm
  • 
FORMIC-ACID

  • FURFUROL
  • 
GLUCOSE 3,000 ppm

  • GLUTAMIC-ACID 10,200 ppm

  • GLYCINE 900 ppm

  • HISTAMINE
  • 
HISTIDINE 800 ppm
  • 
INVERTASE
  • 
IRON 36 - 37 ppm
  • 
IRON-OXIDE 40 ppm

  • ISOBUTYL-ACETATE
  • 
ISOLEUCINE 5,600 ppm

  • L-EPICATECHIN 27,000 ppm
  • 
LACTIC-ACID
  • 
LEUCINE

  • LEUCOCYANIDINS 14,000 - 35,000 ppm

  • LINALOL 5 ppm

  • LINOLEIC-ACID
  • 
LINOLENIC-ACID
  • 
LIPASE
  • 
LYSINE 800 ppm

  • LYSOPHOSPHATIDYLCHOLINE
  • 
MAGNESIUM
  • 
MANNAN

  • MANNINOTRIOSE
  • 
MANNOSE
  • 
MELIBIOSE
  • 
MESO-INOSITOL
  • 
METHYLTETRAHYDROISOQUINOLINE
  • 
METHYL-HEPTENONE
  • 
N-BUTYLACETATE

  • N-LINOLEOYLETHANOLAMINE -- Anandamide reuptake inhibitor
  • 
N-NONACOSANE

  • N-OLEOLETHANOLAMINE -- Anandamide reuptake inhibitor
  • 
NIACIN 17 - 18 ppm
  • 
NICOTINAMIDE 21 ppm
  • 
NITROGEN 22,800 ppm

  • NONANOIC-ACID

  • O-HYDROXYPHENYLACETIC-ACID
  • 
OCTOIC-ACID
  • 
OLEIC-ACID 190,000 - 217,000 ppm

  • OLEO-DIPALMATIN 76,500 - 92,800 ppm

  • OLEOPALMITOSTEARIN

  • OXALIC-ACID 1,520 - 5,000 ppm
  • 
P-ANISIC-ACID

  • P-COUMARIC-ACID

  • P-HYDROXY-BENZOIC-ACID
  • 
P-HYDROXYPHENYLACETIC-ACID
  • 
P-TYRAMINE
  • 
PALMITIC-ACID

  • PALMITODIOLEN

  • PANTOTHENIC-ACID (Vitamin B-5) 13ppm

  • PECTIN

  • PENTOSE
  • 
PEROXIDASE

  • PHENYLACETIC-ACID

  • PHENYLALANINE 5,600 ppm
  • 
PHENYLETHYLAMINE

  • PHOSPHATIDYL-CHOLINE 92 - 1,328 ppm

  • PHOSPHOLIPIDS

  • PHOSPHORUS 3,600 - 5,571 ppm

  • POLYPHENOLS 78,000 - 100,000 ppm

  • PROLINE 7,200 ppm

  • PROPIONIC-ACID

  • PROTEIN 120,000 - 180,000 ppm

  • PROTEINASE
  • 
PROTOCATECHUIC-ACID
  • 
PURINE 30,000 - 40,000 ppm
  • 
PYRIDOXINE (Vitamin B6) 1 ppm
  • 
RIBOFLAVIN (Vitamin B2) 1 - 4 ppm

  • SALSOLINOL

  • SERINE 8,800 ppm

  • SEROTONIN

  • SITOSTEROL

  • SPERMIDINE
  • 
SPERMINE

  • STACHYOSE
  • 
STARCH 60,000 ppm
  • 
STEARIC-ACID

  • TANNINS 75,400 ppm

  • TARTARIC-ACID
  • 
TELEMETHYLHISTAMINE
  • 
THEOBROMINE 10,000 - 33,500 ppm
  • 
THEOPHYLLINE 3,254 - 4,739 ppm -- Theophylline is a methylxanthine with
diuretic and bronchial smooth muscle relaxant properties.
  • 
THIAMINE (Vitamin B1) 1 - 3 ppm
  • 
THREONINE 1,400 ppm

  • TOCOPHEROL (BETA, GAMMA) (Vitamin E forms)
  • 
TRIGONELLINE

  • TRYPTOPHAN
  • 
TYRAMINE

  • TYROSINE 5,700 ppm
  • 
VALERIANIC-ACID
  • 
VALERIC-ACID

  • VALINE 5,700 ppm
  • 
VANILLIC-ACID
  • 
VERBASCOSE
  • 
VERBASCOTETROSE
  • 
WATER 36,000 ppm

  • XYLOSE
Category: Nutritional Characteristics
Posted: Sunday, March 7, 2010 05:44:00 PM
Views: 13707
Synopsis: The Raw Cacao bean is one of nature's most fantastic superfoods due to its mineral content and wide array of unique properties. Since many of the special properties of cacao are destroyed by cooking, refining and processing, planet Earth' s favorite food is still unknown to most of us. Now we get to reconnect with the power of real chocolate.