The Cocoa beans belong to the familyMalvaceae. This plant is native to tropical regions of Central and SouthAmerica. The primary active component of this bean is theobromine which is responsible for the bitter taste of the Cocoa. Catechin, epicatechin, and procyanidins are the potent antioxidants present in Cocoa beans that play a great role in reducing the harmful effect of free radicles that can damage healthy cells. These beans are a good source of essential vitamins like vitamin A, B1, B2, B3, C, E, and pantothenic acid and minerals like calcium, copper, iron, manganese, magnesium, phosphorus, potassium, and zinc, so intake of these beans either in raw or in any other foods add a great nutritional value. Consumption of this fruit is good for the heart, brain, teeth, and skin.
