Beverage
Bean
Cocoa beans are the fermented, dried seeds of Theobroma cacao—the raw material for chocolate. Fermentation and drying build chocolate precursors; roasting unlocks aroma before winnowing separates nibs from shell. Origin and post-harvest handling drive fruity, nutty, or earthy profiles. Roast, crack into nibs, or grind into liquor. Store cool, dry, and airtight. Green unroasted beans need proper roasting before normal culinary use.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.84 mg
- Salt 0.01 g
- Total Carbohydrate 9.52 g
- Dietary Fibre 0 g
- Total Sugars 7.68 g
- Complex / starch 0 g
- Protein 0.71 g
- Water 17 g
- Energy 42.9 kcal
- Water 17 g
- Carbohydrates 9.52 g
- Sugars 7.68 g
- Protein 0.71 g
- Fat 0.31 g
- Vitamins 20.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.47 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 360 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.47 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 1.8 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Seeds concentrate oil and protein for germination energy.
History
Bean was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made bean a familiar labelled form for home cooks.