Cocoa is most commonly associated with chocolate and has a variety of nutritional benefits that can confirm positive health attributes. The cocoa bean is an accident source of dietary polyphenols, containing more finale antioxidants than most foods. It is well known that polyphenols are associated with beneficial health effects, therefore cocoa is rich in polyphenols, and dark chocolate, which contains a high percentage of cacao and high antioxidants compounds relative to other chocolate types, have assumed significant importance to health.
The nutritional aspects of cocoa
Cocoa contains a significant quantity of fat, ~40 -50% contained in cocoa butter. This is comprised of 33% oleic acid, 25% palmitic acid, and 33% stearic acid. The polyphenol content constitutes approximately 10% of a whole bean dry weight. The polyphenols that cocoa contains include catechins (37%), anthocyanidins (4%), and proanthocyanins (58%). The proanthocyanins are the most prevalent phytonutrient in cocoa.
It is important to note that the bitterness of polyphenols is the reason that unprocessed cocoa beans are unpalatable; manufacturers have developed a processing technique to eliminate this bitterness. However, this process markedly decreases the polyphenol content. Polyphenol content can be lowered by up to tenfold.
Cocoa beans also contain nitrogenous compounds – these include both protein and methylxanthines, namely theobromine and caffeine. Cocoa is also rich in minerals, phosphorus, iron, potassium, copper, and magnesium.
Source: https://www.news-medical.net/health/What-are-the-Health-Benefits-of-Cocoa.aspx