Beverage
Nib
Cocoa nibs are roasted beans cracked free of shell—crunchy, unsweetened pure cocoa. Flavour is intense, slightly bitter, and origin-specific without bar sugar. They add texture to baking, granola, and savoury sauces when ground. Use as topping or fold into doughs; they are not a 1:1 swap for chocolate chips. Store airtight—fat picks up odours and stales if left open.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.98 mg
- Salt 0.01 g
- Total Carbohydrate 9.36 g
- Dietary Fibre 0 g
- Total Sugars 8.29 g
- Complex / starch 0 g
- Protein 0.51 g
- Water 94.5 g
- Energy 39.2 kcal
- Water 94.5 g
- Carbohydrates 9.36 g
- Sugars 8.29 g
- Protein 0.51 g
- Fat 0.1 g
- Vitamins 21 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.59 mg
- Vitamin B5 — Pantothenic Acid 0.12 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.6 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.06 mg
- Vitamin K 0.2 µg
- Minerals 330 mg
- Major Minerals 329 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: 0.04 · vitamin-b3-niacin: 0.59 · vitamin-b5-pantothenic-acid: 0.12 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.6 · vitamin-b9-folate: 2.3 · vitamin-e: 0.06 · vitamin-k: 0.2 ·
Minerals
Nib of Cocoa: composition reflects this culinary part relative to the whole ingredient.
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.