CACAO (Theobroma cacao)
Is an endemic specie from South America in the amazon region of Peru
Nutrients/ Principal components
Cacao presents hydrates of carbon and proteins as well as minerals such as magnesium, phosphorus, potassium and antioxidants
Is a stimulating of the nervous system as it has components such as phenyl ethylamine that acts as a instigating and euforiaznt. Cacao or cocoa helps to increase the endorphins production and has the function of energetic food. This product has a digestive effects fighting against the constipation. How it has, antioxidants is a positive component for our cardiovascular system. Finally, is a good source for taking care our skin and cellulitis
Product which stimulate and reactive the body. It implemented in the alimentary industry as an ingredient for chocolates, cosmetics and pharmacies derived as well as drinks chocolate drinks, desserts such as ice creams, cakes and cookies.
- Cacao powder- Cacao beans- Cacao nibs
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MACA (Lepidium meyenii)
Central Andean plateau of Peru.
During the Inca Empire era Maca was considered a sacred food for elite and also was allocated to the soldiers for vitality and strength.
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