可可粉

每100 g（3.5 oz）食物營養值
熱量	954 kJ（228 kcal）
醣類	57.90 g
脂肪	13.70 g
蛋白質	19.60 g
膳食礦物質
鈣	(13%) 128 mg
鐵	(107%) 13.86 mg
鎂	(141%) 499 mg
錳	(183%) 3.837 mg
磷	(105%) 734 mg
鉀	(32%) 1524 mg
鈉	(1%) 21 mg
鋅	(72%) 6.81 mg
其他成分
水	3.00 g
咖啡因	230 mg
	單位; μg = 微克 · mg = 毫克; IU = 藥學國際單位;
	參照美國標準的相對百分比; 成人每日的參考膳食攝入量（DRI）; 來源：（英文）美國農業部營養數據庫

可可粉（英語：Cocoa Powder）是可可餅作為最終產品出售的固體粉末形式，可可餅（英語：Cocoa Solids）是從經過烘烤的可可豆研磨成液態的可可液中提取可可脂後剩餘的成分。而被提取出來的可可脂占可可豆重量的50%至57%，賦予朱古力特有的熔化特性。

可可粉含有黃烷醇抗氧化劑，如果將可可進行減酸鹼化處理，其含量會減少。^[1]可可中的黃酮類化合物對健康有益。^[2]

物理性質

天然可可粉呈淺褐色，pH值為5.3～5.8。^[1]經過鹼化加工的可可粉顏色較深，為棕紅色到接近黑色，pH值為6.8～8.1。鹼化後減少了可可的苦味，提高了溶解度，這對可可粉應用於飲料產品發揮了重要作用。上述pH值均在可以安全食用的範圍內。^[3]

營養成分

Quick Facts 每100 g（3.5 oz）食物營養值, 熱量 ...

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可可粉含有多種礦物質，包括鈣、銅、鎂、磷、鉀、鈉和鋅。所有這些礦物質在可可粉中的含量都高於可可脂和朱古力漿。^[2]每100克可可粉含有約230毫克咖啡因和2.057克可可鹼，而可可豆的其他產品大多不含這些成分。^[4]可可粉還含有clovamide（英語：clovamide） (N-caffeoyl-L-DOPA)。^[5]^[6]

黃酮類化合物

可可粉含有豐富的黃酮類化合物，該化合物的含量取決於可可粉的加工和製造過程。^[2]鹼化會使其黃酮類化合物的含量大大降低。^[1]^[7]^[8]

安全性

可可粉可能含有鎘。鎘是一種有毒的重金屬和潛在的致癌物，在一些可可生產地的土壤中發現天然的鎘含量很高。2019年1月1日起，歐盟規定了每克可可粉中鎘的含量不得超過0.6微克，以及每克可可含量大於等於50%的朱古力中鎘的含量不得超過0.8微克。^[9]在加拿大，對於一個體重68公斤的人，每天攝入天然保健品的鎘含量不得超過6微克。^[10]雖然美國政府沒有對食品或保健品中的鎘含量進行限制，但加州規定了每天口服鎘的不得超過4. 1微克，並規定每日每份產品的鎘含量超過此量的產品必須在外包裝上發出警告。^[11]

參見

參考來源

[1]
Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin. Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry. 2008, 56 (18): 8527–8533. PMID 18710243. doi:10.1021/jf801670p.
[2]
Steinberg, F. M.; Bearden, M. N.; Keen, C. L. Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association. 2003, 103 (2): 215–223. PMID 12589329. doi:10.1053/jada.2003.50028.
[3]
Materials Handled Cocoa Powder: Overview （頁面存檔備份，存於互聯網檔案館）. Retrieved: 2 April 2014.
[4]
USDA National Nutrient Database for Standard Reference, Release 24, (2011). [2021-01-01]. （原始內容存檔於2019-03-23）.
[5]
Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko. Antioxidative Polyphenols Isolated from Theobroma cacao. Journal of Agricultural and Food Chemistry. 1998, 46 (2): 454–457. PMID 10554262. doi:10.1021/jf970575o.
[6]
Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean-Daniel; Del Grosso, Erika; Minassi, Alberto. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chemistry. 2008, 106 (3): 967–975. doi:10.1016/j.foodchem.2007.07.009.
[7]
Product Review: Cocoa Powders, Dark Chocolate, Extracts, Nibs, & Supplements. ConsumerLab.com. ConsumerLab.com LLC. 2014-05-17 [2015-02-10]. （原始內容存檔於2020-08-13）.
[8]
Chocolate Terms. Thenibble.com. [2013-05-27]. （原始內容存檔於2020-11-09）.
[9]
Commission Regulation (EU) No 488/2014 of 12 May 2014: Amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs. 2014-05-12 [2016-08-22]. （原始內容存檔於2018-08-24）.
[10]
Quality of natural health products guide. [2016-08-22]. （原始內容存檔於2016-10-18）.
[11]
Proposition 65 Maximum Allowable Daily Level (MADL) for Reproductive Toxicity for Cadmium (Oral Route) (PDF). [2016-08-22]. （原始內容存檔 (PDF)於2017-02-09）.

[Alkalization-1] [1]
Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin. Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders. Journal of Agricultural and Food Chemistry. 2008, 56 (18): 8527–8533. PMID 18710243. doi:10.1021/jf801670p.

[science_direct-2] [2]
Steinberg, F. M.; Bearden, M. N.; Keen, C. L. Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association. 2003, 103 (2): 215–223. PMID 12589329. doi:10.1053/jada.2003.50028.

[3] [3]
Materials Handled Cocoa Powder: Overview （頁面存檔備份，存於互聯網檔案館）. Retrieved: 2 April 2014.

[4] [4]
USDA National Nutrient Database for Standard Reference, Release 24, (2011). [2021-01-01]. （原始內容存檔於2019-03-23）.

[5] [5]
Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko. Antioxidative Polyphenols Isolated from Theobroma cacao. Journal of Agricultural and Food Chemistry. 1998, 46 (2): 454–457. PMID 10554262. doi:10.1021/jf970575o.

[6] [6]
Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean-Daniel; Del Grosso, Erika; Minassi, Alberto. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chemistry. 2008, 106 (3): 967–975. doi:10.1016/j.foodchem.2007.07.009.

[Consumerlab-7] [7]
Product Review: Cocoa Powders, Dark Chocolate, Extracts, Nibs, & Supplements. ConsumerLab.com. ConsumerLab.com LLC. 2014-05-17 [2015-02-10]. （原始內容存檔於2020-08-13）.

[8] [8]
Chocolate Terms. Thenibble.com. [2013-05-27]. （原始內容存檔於2020-11-09）.

[9] [9]
Commission Regulation (EU) No 488/2014 of 12 May 2014: Amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs. 2014-05-12 [2016-08-22]. （原始內容存檔於2018-08-24）.

[10] [10]
Quality of natural health products guide. [2016-08-22]. （原始內容存檔於2016-10-18）.

[11] [11]
Proposition 65 Maximum Allowable Daily Level (MADL) for Reproductive Toxicity for Cadmium (Oral Route) (PDF). [2016-08-22]. （原始內容存檔 (PDF)於2017-02-09）.

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