Raw Cacao, Chocolate and ORAC

ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)

1) Raw cocoa powder* 95,500
2) Raw cacao nibs* 62,100
3) Roasted cocoa powder 26,000
4) Organic Goji Berries* 25,300
5) Acai Berries* 18,500
6) Dark Chocolate 13,120
7) Milk Chocolate 6,740
8) Prunes 5,770
9) Raisins 2,830
10) Blueberries 2,400

Source: US department of Agriculture/Journal of American Chemical Society
*Brunswick Laboratories MA, USA

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18 thoughts on “Raw Cacao, Chocolate and ORAC

  1. I heard that 72% dark chocolate or dark baking chocolate is better than raw cacao powder because it is more effectively absorbed. It has a higher ORAC, because of the process, etc. Any truth to that?!!! I’m confused, I went & bought a pound of raw Cacao from Whole Foods & now feel like I made a mistake, etc.

    1. i would be interested in a comparison between green tea and chocolate how they do together, my brain likes the idea of chocolate with coffee, but less with green tea. i would like to learn, any good recipes???? you would like to share???
      thanx edith

    1. Hello, and thank you for this post… i also read the article you are referring and would like to paste it here in for interested readers.

      http://eatwelleveryday.wordpress.com/2013/01/17/another-reason-to-eat-chocolate-it-may-cure-your-cough/

      Another reason to eat chocolate: it may cure your cough
      by PF Louis
      (NaturalNews) Not everyone needs a reason to eat chocolate. But it’s always nice to know there are valid health reasons that support this pleasure. Even then, it’s no excuse to understand which type of chocolate has the most health benefits value.
      A December 2012 UK study with 300 patients in 13 hospitals used theobromine, extracted from cacao, to successfully stabilize chronic coughing. The amount used was 1000 mg of theobromine twice daily for two weeks. A dark chocolate candy bar high in cacao or cocoa contains around 450 mg of theobromine per ounce. [1]
      Since the average dark chocolate bar is three ounces, it would take slightly over 2/3 of the bar to provide that amount of theobromine. By the way, the only differences between cacao and cocoa are the spelling and pronunciation. [2]
      Unfortunately, the coughing symptoms returned for most patients after the theobromine dosing was stopped. But another study in London, England determined that theobromine was more efficacious for coughing the codeine, which is what’s normally prescribed for chronic coughing. [3]

      1. Thank you Brandon for your response.
        Hello Peter,
        I really like your question. Why? Because we have here an interesting controversy: cacao nibs are a “wholefood” much closer to the bean than the powder, therefore more complete in its ingredients: the dry components and also the precious cacao butter. The cacao powder has been separated from the cacao butter, not “as complete” but has the higher ORAC because the antioxidants are bound to the dry mass. This is the only reason. It seems that the powder has the higher value, but actually this would be true only in light of the antioxidants. All the valuable cacao butter is not measured.

        Brandon is right, too. Cow milk (and sugar) does not add to the ORAC, neither to the value.

        Thank you both for your post.

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