“Overall, they are very similar nutritionally,” says Jamie Nadeau, RD, a registered dietitian in Providence, Rhode Island. But when it comes to processing and use, there are key differences.
Cocoa
Common forms include fermented and dried beans, nibs (small pieces of cocoa bean), cocoa butter (made from the fat of the bean), and cocoa powder, which is processed at lower temperatures than cocoa, she says. These can be used in recipes in different ways, such as sprinkling cocoa nibs into yogurt or adding cocoa powder to a smoothie.
Cocoa
You’ll see two different labels on cocoa at the store, says Pallian:
- Natural cocoa powder This is the least processed type of cocoa powder. It has a reddish-brown hue and exhibits a pungent, sour flavor. It also tends to contain more antioxidants than Dutch-processed cocoa (more on this below).
- Cocoa powder processed in the Netherlands This label indicates that the cocoa has been processed (alkalized) to reduce its acidity, giving it a darker color with a smoother, more brownie-like flavor. Alkalization has also been shown to decrease the antioxidant content of cocoa.
Cocoa powder can also be sweetened with sugar or milk powder, as is the case in hot cocoa mix. Adding these ingredients does not reduce the nutrients in the cocoa itself, but adds sugar and calories.
:max_bytes(150000):strip_icc()/Health-GettyImages-DoesOatMilkSpikeBloodSugar-05c14100ab7e45f58845448b33c9a25b.jpg?w=390&resize=390,220&ssl=1 "How oat milk could have an impact on your blood sugar")
:max_bytes(150000):strip_icc()/Health-GettyImages-2199429499-201a146e93cc4dfda84167a576e858ac.jpg?w=390&resize=390,220&ssl=1 "What Happens to Your Heart Health and Longevity When You Drink Orange Juice Every Day")
