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Cacao is the raw base for chocolate manufacture. However, in its own right it is a truly remarkable food and can make a powerful and delicious contribution to a healthy diet. For too long this nutritional phenomenon has been ignored, hidden behind the fat and sugar of its processed relative, chocolate. However, awareness of its nutritional profile is growing, and increasing numbers of people are putting this fantastic food at the core of a healthy diet. Rainforest Foods uses Criollo Cacao, often referred to as the 'Queen of Cacao' for its high quality. 50% of Cacao’s mass is made up of three fats. However, they are all harmless to us. One is Oleic acid, the fat found in olive oil. The others – Stearic and Palmitic acids – are believed not to cause cholesterol buildup. The harmful effects of chocolate are caused by the fat and sugars added during its manufacture. Rainforest Foods Cacao nibs are unprocessed. They are Cacao beans, simply broken into small pieces. Optimum nutrition is retained. Cacao contains several amino acids, including Tryptophan. Cacao is also rich in Magnesium. Cacao powder is lightly processed, to remove its fat content. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.