Beverage
Shell
Cocoa shells are the fibrous skins winnowed from roasted beans. They hold residual aroma and are sometimes steeped as light cocoa tea, but they are gritty and not a standard chocolate ingredient unless sold food-grade. Steep briefly and strain finely if using for infusion. Most cooks discard shell as processing waste after cracking beans.
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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 0.01 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 8.52 g
- Dietary Fibre 0 g
- Total Sugars 7.68 g
- Complex / starch 0 g
- Protein 0.1 g
- Water 85.2 g
- Energy 4.02 kcal
- Water 85.2 g
- Carbohydrates 8.52 g
- Sugars 7.68 g
- Protein 0.1 g
- Fat 0.01 g
- Vitamins 20 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 243 mg
- Major Minerals 241 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: 0.45 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.7 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
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.