Many people are surprised to discover that chocolate comes from seeds. But that kind of makes sense, if you really think about it, as many of our everyday foods are also derived from seeds, such as bread, pasta, vegetable oils, and peanut butter. So, in the case of cacao, we all know what comes from these seeds, but do we know what is actually inside the seed? This is a question I wanted to answer myself, so I did some investigation.

Like all seeds, cacao is rich in nutrients that support the plant embryo until it develops leaves and roots on the forest floor. An embryo’s storage leaves, or cotyledons, are comprised of two types of cells. The first type accounts for 80% of all cells and are storage depots for protein and fat (i.e. cocoa butter) that feed the seedling as it germinates and develops. The remaining 20% are defensive cells that deter forest animals and microbes from consuming the seed. If you see a purple color, then you’re seeing these cells, and if you guessed that the seed is a Forastero, you’re right.

Foratseros are known for their bitterness, and its deep purple color indicates that the seed contains a hefty amount of phenolic compounds (polyphenols, or antioxidants), anthocyanin pigments, and two bitter alkaloids called theobromine and caffeine (chemically called methylxanthines). Cacao’s rich antioxidant content actually preserves the fat inside the bean, preventing it (and a bar of chocolate) from turning rancid too quickly.

Criollo seeds contain less of these compounds, which may help explain its susceptibility to disease and forest predators. If you cut open a Criollo seed, you’ll notice immediately that its color will be much less intense and more along the lines of a pastel shade. From this information, we might be able to assume that a bar of chocolate made from Forastero beans will last much longer than a bar produced from Criollo beans.

Because of these bitter compounds, cacao seeds must be dried and fermented. These processes not only reduce the astringent chemicals (and develop the chocolate flavor) but also extend the seed’s “life” by reducing the moisture content from 65% to 5%. At this point, the seed is technically referred to as a bean. By weight, the average cacao bean consists of 54% fat; 12% protein and amino acids; 11% fiber; 6-14% phenolic compounds; 6% starch; 3% minerals; 1.2% theobromine; 1% sugars; and 0.2% caffeine.

But a cacao seed is much more complex than this, folks. An astonishing 600 chemicals have been identified in cacao, such as:

• polyphenols (6%) including pyrazines, quinoxolines, oxazolines, pyrroles (tannins), pyridines, and the flavonol proanthocyanidin;
• the amphetamine-like phenylethylamine;
• and 2% salts and 1% acids.

The fat in cacao, or cocoa butter, is composed of several types of fatty acids: stearic acid (35%), oleic acid (35%), palmitic acid (25%), linoleic acid (3%), and others (2%). Both stearic and palmitic acids are saturated, while oleic acid is monounsaturated and linoleic acid is polyunsaturated. However, stearic acid has neutral effects on blood cholesterol levels because it gets converted into the heart-healthy unsaturated type, which as a result, passes through the body without ill effect. Comparative studies have shown that diets rich in saturated fats, namely derived from animal sources, can trigger a rise in cholesterol level, while diets rich in saturated fats from chocolate have shown neutral effects.

But this doesn’t mean you can pig out on chocolate! Like all high-fat foods, consumption should be moderated and considered in the wider context of your entire diet.

HR | 11.23.2007

 

Sources

1. Feldman, EB. 1998 Death by chocolate. Nutrition Today 33(3):106-13.

2. McGee, Harold. 2004 On Food and Cooking. New York, NY: Scribner.

3. Steinberg, FM, MM Bearden, CL Keen, Cocoa and chocolate flavonoids: implications for cardiovascular health. Journal of the American Dietetic Association 103(2):215-23).