The Difference Between Cocoa and Cacao

The Difference Between Cocoa and Cacao

Cocoa and Cacao are often confused for being one in the same because they originate from the same plant. However, they’re both harvested differently, giving rise to differences in nutritional value, giving one a healthier edge over the other. While Cocoa has been a household staple for many generations, Cacao has recently taken swing due to its health benefits. It can be confusing to decide which one to buy or use, so I’ve put together a summary of the differences between the two!

Cacao:

Cacao is known to be the purest form of coco beans as it is made from cold-processing unroasted cacao beans. This process retains its live enzymes and nutrients. Generally, the darker the chocolate — meaning the higher the cacao content — the higher the mineral content.

Since cacao retains more nutrients than cocoa, it is higher in calories. This isn’t necessarily a bad thing as the calories are coming from heart healthy monounsaturated fats, vitamins, minerals and naturals carbs packed with fiber. Cacao is one of the best sources of antioxidants as well as magnesium – both which are great for the heart. One of the brands I like is linked here.

Cacao:

• Antioxidants
• Minerals (manganese, selenium, magnesium etc.)
• Less processed
• Little or no added sugar
• Heart healthy fats

Cocoa:

Cocoa powder, on the other hand, is raw cacao that has been roasted at high temperatures, reducing its enzyme availability and nutrient content. Cocoa is generally way more processed and that’s why you can spot many varieties of cocoa on the supermarket aisle. Dutch processed cocoa for example is processed with an alkaline solution to make it less acidic. While Cacao clearly trumps cocoa in terms of nutritional value, Cocoa powder is cheaper, more easily available and more easily used in all sorts of baked goods. 

Cocoa:

• Weight loss
• Baking
• Cheaper