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Reply With QuoteDoes one use the US system, where fiber is subtracted from total carbs to get the carb figure listed and the other use the European system, where the number given for carbs includes fiber?
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I've come across two different brands of cocoa powder, can't recall the names, and they're both 100% raw cocoa powder, yet one has 0,5g of carbs and the other has 17g - can someone explain me why. Thank You
Last edited by Darz; 03-29-2012 at 10:59 AM.
Senior Member
Does one use the US system, where fiber is subtracted from total carbs to get the carb figure listed and the other use the European system, where the number given for carbs includes fiber?
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age 56, type 2 diabetes, swimmer
low carb since 2006 thanks to Jenny, primal since Jan. 2012
Senior Member
What does the label say for ingredients? Because my first guess is it's sweetened.
Senior Member
I think they both use the European system, not sure, but as far as ingredients go, they both say Cocoa, nothing else.
Senior Member
I've noticed sometimes that the "darkness" of the cocoa plays a role in this one. Some of the brands are alkalized and to me they look lighter in color as well, and to be honest I'm not sure what that means from a food standpoint (can someone else help out here?), but from what I've seen the darker cocoas have more fat, less carbs, and less fiber per X grams than those that are not. I stick with the godiva unsweetened one in tiny servings when I need some cocoa-- I'm not sure how accurate the carb counts are on it, but it tastes good and is middle spendy versus the "bulk bin" cocoa on the low end and the really high quality ones on the upper end.
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I think its to do with the choice of cocoa solids. When it is processed and refined, they can choose to eliminate different parts of the bean (parts with starch?). I know when you look at chocolate with the same cocoa solids percetange it can have different carbs. Cocoa solids can be made up of cocoa butter, fibre, as well as various grades of the cocoa part?? Im guessing...
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Senior Member
Well the one I've bought is Raw Cacao Powder (Organic) by ISWARI - they seem like a good company - but I'll write to them anyway just to clarify things up.
Senior Member
I thought it was the other way round, the darker the cocoa the more alkalized.
Senior Member
What about serving size? That would be the first thing I would check.
Senior Member
0,5 carbs per 100g
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