Cacao is native to the Americas and probably originated in the Western Amazon. In Peru, it is cultivated in the jungles of Loreto, San Martin, Ucayali, Huánuco, Junín, Pasco, Madre de Dios, Cuzco and Ayacucho.
Cacao contains phytosterols (especially beta-sitosterol) that block the absorption of dietary cholesterol. It also contains polyphenols, antioxidants that prevent atherosclerotic processes. Chocolate is an energy-packed food given its high caloric density, and is recommended in situations that require concentrated energy intake, as in the case of athletes.
- Cacao powder
- Cacao bean
Add a spoonful of powdered cacao to shakes, yogurt, smoothies, juices, ice cream, cakes and other desserts. Can be sprinkled around the rim of a cocktail glass.