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Nutritional Difference Between Roasted & Raw Cacao Beans

Published Jul,08 2011 | By Rob Horn

The origin of chocolate is derived from the cacao bean (pronounced “kuh-KOW”), which quite simply are the seeds of the cacao fruit. According to "Chocolate: History, Culture and Heritage," the use of cacao by humans is well beyond 5,000 years old and was eaten by the Native Americans, Aztecs, Olmecs and Mayans.

Based in New York, Rob Horn has been a writer since 2010. He also contributes to his website FITergize.com, a unique resource platform designed to help individuals get Fit, Motivated and Energized. Horn holds a master's degree in public service and a bachelor's degree in psychology from the City University of New York. He is also a fitness trainer with the International Sports Sciences Association.