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ENUFF NATURAL CACAO NIBS Sweetened with 100% Organic Coconut Sugar

ENUFF NATURAL CACAO NIBS

Dark chocolate of at least 70% cocoa solids is a true superfood but cacao nibs with coco sugar coated took it to the next level. Cacao nibs are essentially eating the cacao bean itself as they have been roasted, separated from their husks and broken into smaller pieces. When we use the word "Coca" it is usually in reference to the processed, final product. Cacao is how any form of chocolate starts out as the beans come from the Theobroma cacao tree.

Cacao Nibs are the least process and most natural form of chocolate. The lack of processing and sugars do give them a bit of an acquired taste as they have a distinctive bitter but somewhat nutty flavor. They do however have lots of uses as you can add them into smoothies, as a topping on desserts, used in baking or even just snack on right out of the bag.

Here are 7 great nutritional benefits from eating this great, ancient ingredient. 

1. Anti-Oxidants 
   In my opinion, this is the best reason to eat cacao nibs or dark chocolate in general. Anti-oxidants help fight off free radical damage     in the body which can cause DNA damage, pre-mature aging and even cancers. Think of antioxidants as firefighters putting out a         blaze... and Cacao is the highest sources of antioxidants. 

2  Flavonoids
    Flavonoids came from plants and can be responsible for giving pigmentation and colors to being involved in UV filtration. They are      similar to antioxidants in that they have a free radical scavenging capacity and have anti-cancer properties while other flavonoids        show potential for anti HIV function. We get flavonoids from fruits, vegetables, teas, wine and a significant amount from cacao.            Essentially the antioxidant activity comes from flavonoids. 
 
3. Can Fight Cardiovascular Diseases
    There is a positive relationship between intake of flavonoid rich foods such as cacao and lower rates of cardiovascular-related               mortality. In the  1930's to early 50's, flavonoids were actually referred to as 'Vitamin P' because of the effect they had on the               permeability of vascular capilliaries. That study has linked here has shown that as little as 5 grams of cacao powder is sufficient to       elicit significant vasolidation of the brachial artery. 

4. Fiber
     


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Hub: FISPC PRODUKTONG INVENTREPINOY

ENUFF NATURAL CACAO NIBS

Dark chocolate of at least 70% cocoa solids is a true superfood but cacao nibs with coco sugar coated took it to the next level. Cacao nibs are essentially eating the cacao bean itself as they have been roasted, separated from their husks and broken into smaller pieces. When we use the word "Coca" it is usually in reference to the processed, final product. Cacao is how any form of chocolate starts out as the beans come from the Theobroma cacao tree.

Cacao Nibs are the least process and most natural form of chocolate. The lack of processing and sugars do give them a bit of an acquired taste as they have a distinctive bitter but somewhat nutty flavor. They do however have lots of uses as you can add them into smoothies, as a topping on desserts, used in baking or even just snack on right out of the bag.

Here are 7 great nutritional benefits from eating this great, ancient ingredient. 

1. Anti-Oxidants 
   In my opinion, this is the best reason to eat cacao nibs or dark chocolate in general. Anti-oxidants help fight off free radical damage     in the body which can cause DNA damage, pre-mature aging and even cancers. Think of antioxidants as firefighters putting out a         blaze... and Cacao is the highest sources of antioxidants. 

2  Flavonoids
    Flavonoids came from plants and can be responsible for giving pigmentation and colors to being involved in UV filtration. They are      similar to antioxidants in that they have a free radical scavenging capacity and have anti-cancer properties while other flavonoids        show potential for anti HIV function. We get flavonoids from fruits, vegetables, teas, wine and a significant amount from cacao.            Essentially the antioxidant activity comes from flavonoids. 
 
3. Can Fight Cardiovascular Diseases
    There is a positive relationship between intake of flavonoid rich foods such as cacao and lower rates of cardiovascular-related               mortality. In the  1930's to early 50's, flavonoids were actually referred to as 'Vitamin P' because of the effect they had on the               permeability of vascular capilliaries. That study has linked here has shown that as little as 5 grams of cacao powder is sufficient to       elicit significant vasolidation of the brachial artery. 

4. Fiber
     


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