Cacao butter Theobroma cacao Cacao is an evergreen tree as tall as 4-8 metres and grows in deep tropical countries of central and southern America. Cacao is a well known food for at least 3000 years. The seeds inside of a pod consists cacao beans, which are used to make cacao mass, nibs, cacao powder etc. The cacao beans look similar to coffee beans. Because cocoa beans were famous for their health benefits and aphrodisiacal properties, they were as valuable as currency. Description Cacao butter is the fattiest part of the fruit makes up the outer lining of the inside of a single cacao bean. Butter is removed from the bean during production, the remaining part of the fruit is used to produce raw cacao powder. Cacao butter is white and it´s texture is buttery so it might seem and taste like you are eating white chocolate. It even smells like it. Benefits Raw (or minimally-processed) cacao beans are superfoods. Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate - more than 20 times than that of blueberries. There are many benefits including cacao into your meals, because it´s rich in antioxidants and said to be have the highest source of magnesium of all foods. Magnesium is a mineral needed for more than 300 biochemical reactions in our bodies, and cacao nibs contain 272 milligrams per 100 grams. Thanks to its high magnesium content, along with the effects of epicatechin, cacao improves muscle structure and enhances nerve function. Cacao is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fiber, natural carbohydrates, and protein that make it an excellent source of nutrients. Cacao beans are also rich in iron, potassium, calcium, zinc, copper, and manganese. Iron deficiency has side effects like fatigue and malaise. Thankfully, iron is abundant in cacao! To better ensure proper absorption, pair it with a good vitamin C s