Navitas Naturals Organic Cacao Sweet Raw Chocolate Nibs - 8 oz./227 g
Mayan superfood just got sweeter with Cacao Sweet Raw Chocolate Nib. Navitas Naturals Sweet Cacao Nibs are partially ground cacao beans (the source of all chocolate products) taken to the next delicious step. These nibs are rolled into Navitas Naturals delectable raw cacao liquor, and then lightly mixed with 100% organic sugar cane juice -- a combo that may just become your favorite cacao treat of all. This crunchy, sweet, all natural chocolate product is reminiscent of a chocolate-coated coffee bean, but even better! With a treat this healthful and invigorating, it doesn’t take much imagination to understand why ancient Mayan cultures crowned cacao “The Food of the Gods.” Add in the soaring levels of antioxidants, as well as trace minerals like magnesium and iron, and you can feel good in every way about enjoying this superfood.
Source and Processing
Navitas Naturals cacao beans are hand selected for quality, partially fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pod-like fruit, purified water is used to cleanse the beans. These whole beans are peeled and partially ground to form small pieces or “nibs,” which are then rolled in our raw cacao liquor and sugar cane juice to create the ultimate chocolate experience. Navitas Naturals Sweet Cacao Nibs contain 100% organic ingredients that are kosher, gluten-free, vegan, and raw.
Cacao (k?-kau, ka-kow): the dried seeds of a South American evergreen tree (Theobroma cacao of the family Sterculiaceae), which are most commonly used in making cocoa, chocolate, and cocoa butter. Also called cacao bean, and cocoa bean.
The Truth About Vitamin C In Cacao:
Despite the popular reports circulating the internet, the honest truth remains: even when processed at low temperatures (i.e. "raw"), there is no vitamin C (ascorbic acid) present in cacao. Back in 2004, our Navitas Naturals lab tests directly looked for vitamin C content in raw cacao, but came up negative. Despite these results, the current media blitz brought us back again for another round of lab testing of our best-selling raw cacao products (beans, nibs and powder) for vitamin C. This time, we used two different laboratories instead of one, and utilized three different analytical methods: High Performance Liquid Chromatography (HPLC), Capilary Electrophoresis (CE) with UV detection, and Titration. Though all three methods have their place in the scientific community, Titration is the most commonly used method in the food industry when determining vitamin C (ascorbic acid) content. However, there is a critical detail within the Titration method many companies miss when testing raw cacao. The method of Titration is unable to differentiate the vitamin C (ascorbic acid) from the vitamin’s analogs. The result is what is known as a "false positive." This is why, at Navitas Naturals, we use HPLC when testing raw cacao’s vitamin C content. The HPLC method looks directly for vitamin C (ascorbic acid), and not just the analogs. Additionally, after sending samples of our products to another lab to test using the CE method, the reports returned consistent the HPLC results. We have now also tested one of the largest raw cacao brands in the United States using the Titration and HPLC methods. And yet again the results confirm our previous conclusion that raw cacao has no vitamin C (ascorbic acid) present. Cacao is a tremendously beneficial superfood, containing a wide spectrum of minerals and phytonutrients. It is important to be clear however, vitamin C is not amongst these nutrients.
Food of the Gods
Cacao has long been enjoyed for its healthful and invigorating properties in Mexican, Central, and South American cultures. In fact, Mayan civilizations associated cacao with the food that their gods chose to consume and thrive upon. So impressed were the Mayans with cacao’s taste (and its ability to promote energy), that cacao paste was frequently used in sacred rituals, with an annual festival held devoted entirely to honoring the “cacao god.” Today, we continue to celebrate the bean of the cacao plant as the nutritional and flavorful source for all chocolate and cocoa products.
The Power of Cacao
Cacao contains a naturally rich supply of antioxidants, and is also an excellent source of dietary fiber. In addition, cacao is known to be one of the highest dietary sources of magnesium, contains an impressively high iron content, and also possesses many other essential minerals in significant quantities.
For the Love of Chocolate
Ask most people to think about chocolate, and watch a smile instantly appear. Being the ingredient that all chocolate is made from, raw cacao can take commercialized “chocolate” to a whole new level through the alchemy of homemade chocolate confections. Great for both the true chocolateer and health seeker alike, try raw cacao paired with sweet foods of any kind (including raw nectars and syrups, dried fruit, or as a special addition to a dessert recipe) and experience cacao’s beloved chocolate intensity instantly come to life.
- Dietary Fiber
DID YOU KNOW?
At one time, money really did grow on trees – cacao trees, that is. When Spaniards arrived in Central America in search of gold during the 16th century, imagine their surprise when they discovered the Aztecs used cacao beans as currency, trading it for everything from rabbits to tamales. The Spanish were quick to appreciate cacao’s value, documenting in their travel journals of the delicious chocolate beverages sold in the night-markets, often flavored with vanilla, honey, flowers and spicy peppers. When the conquistadors brought cacao back to Spain, it became consumed privately by their warriors for nearly a century before the secret of chocolate leaked to the rest of Europe.
Navitas Naturals mission is to provide premium quality organic power foods that increase energy and enhance health. Navitas products are of the highest quality, sourced directly from farmers, cultivated sustainably and in accordance with fair trade practices.