i66 COCOA AND CHOCOLATE 



Phisick with the Gentry. Yet there are several persons that 

 stand in doubt both of the hurt and of the benefit, which 

 proceeds from the use thereof ; some saying, that it ob- 

 structs and causes opilations, others and those the most 

 part, that it fattens, several assure us that it fortifies the 

 stomach : some again that it heats and inflames the body. 

 But very many steadfastly affirm, that tRo^ they shou'd 

 drink it at all hours, and that even in the Dog-days, they 

 find themselves very well after it. 



So much for the old valuations ; let us now attempt 

 by modern methods to estimate the food value of cacao 

 and its preparations. 



Food Value of Cacao Beans. 



In estimating the worth of a food, it is usual to com- 

 pare the fuel values. This peculiar method is adopted 

 because the most important requirement in nutrition 

 is that of giving energy for the work of the body, and 

 a food may be thought of as being burnt up (oxidised) 

 in the human machine in the production of heat and 

 energy. The various food constituents serve in varying 

 degrees as fuel to produce energy, and hence to judge 

 of the food value it is necessary to know the chemical 

 composition. Below we give the average composition 

 of cacao beans and the fuel value calculated from these 

 figures : 



AVERAGE COMPOSITION AND FUEL VALUE OF FRESHLY ROASTED 

 CACAO BEANS (NIBS). 



Co mposition . Energy-giving power 

 Calories per Ib. 



Cacao Butter 54*0 = 2,282 



Protein (total nitrogen 2-3%) 11-9 221 



Cacao Starch 6' 7 1 _ 



Other Digestible CArbohydrates, etc. 18*7 1 47 



. , f Theobromine ro 



btimulants { r^ & 



LCanem 0^4 



Mineral Matter 3-2 



Crude Fibre 2' 6 



Moisture 1-5 



loo-o 2,975 



