Cacao nibs are one of the secrets of the central American region. Chocolate has been used for centuries as a health tonic. To produce the nibs, cocoa beans, originally white, are peeled, fermented and ‘nibbed’ (cut up). This process gives the cacao nibs their dark colour and enhances the flavour of chocolate.
Cacao nibs are naturally low in sugar. They’re also a good source of fibre protein, and healthy fats — nutrients that help promote feelings of fullness. They’re rich in many minerals, including iron, magnesium, phosphorus, zinc, manganese, and copper.
Nutritional Ingredients:
Typical values per 100g
Energy kcal 577
Energy kj 2416
Protein 12.8g
Fat 51.6g
of which Saturates 30.3g
Carbohydrates 6g
of which sugars 1.5g
Fibre 23.4g