Cacao Nibs (raw) 150g


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Cacao nibs

Cacao nibs are pieces of cocoa beans, which come from the Theobroma cacao tree. To make nibs, the beans are first fermented and then dried before they’re roasted and cracked. Cacao nibs are the least processed and most natural form of chocolate. The lack of processing and sugars do give them a bit of an acquired taste as they have a distinctive bitter but somewhat nutty flavor. They do however have lots of uses as you can add them into smoothies, as a topping on desserts, use in baking or even just snack on right out of the bag.


Cacao Nibs Nutritional Information

Not only are nibs delicious, but they also have countless health benefits. Pure cacao nibs are naturally high in fiber, protein, and healthy fats, yet low in sugar. They are also a brilliant plant-based source of iron; making it a great addition to the vegan diet.

  1. Antioxidants
  2. Flavonoids
  3. Fiber
  4. Magnesium
  5. Potassium

Health Benefits of Cacao Nibs

  1. Anti-Inflammatory Properties : there are foods rich in antioxidants, which have anti-inflammatory properties – cacao nibs being one of them. In fact, nibs are extremely rich in antioxidants, and some studies show that cacao reduces the activation of protein NF-κB, a catalyst for inflammatory processes in the body.
  1. Can Help With Blood Sugar : Studies have shown that nibs can improve the body’s sensitivity to insulin; the hormone that helps regulate and absorb blood sugar. One study in 2015 examines the effect of cocoa on inflammation, blood pressure, and glycemic control on 60 individuals with Type 2 diabetes. After eight weeks, patients who had consumed cocoa saw improvements in health indicators such as fasting blood sugar and A1C levels, whilst also reducing blood pressure.  A more recent study in 2017 showcased that cocoa has an anti-diabetic effect, thanks to cocoa flavonoids and its antioxidant properties. Nibs are ideal for individuals struggling with blood sugar issues as they provide all of the health benefits with no added sugar.
  1. Boost Cognitive Functions : A study published in 2017 in the journal Frontiers of Nutrition suggested that regularly consuming cacao “improves cognition, attention, processing speed, and working memory.” As well as aiding in cognitive functions, the results also suggest that cacao helps protect and even reverse signs of neurodegenerative diseases such as Parkinson’s and Alzheimer’s. Further studies highlight that foods high in flavonoids, such as cacao, stimulate the growth and connectivity of nerve cells in the brain. A study published in 2016 finds “cocoa flavanols led to higher serum BDNF levels and better cognitive performance.”