Mentega kakao: Perbedaan antara revisi

Mentega kakao mengandung proporsi yang tinggi [[lemak jenuh]], asam stearat berasal dari dan palmitat.<ref>{{cite web|url=http://www.hersheys.com/nutrition-professionals/cocoa-bean/composition.aspx|title=Composition of the Cocoa Bean|publisher=Hershey Center for Health & Nutrition|accessdate=20 November 2012}}</ref><ref name="liendo">{{cite journal|last=Liendo|first=Rigel|date=November 1997|title=Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.|journal=Food Research International|volume=30|issue=9|pages=727–731|doi=10.1016/S0963-9969(98)00025-8|coauthors=Fanny C. Padilla and Agricia Quintana}} PMID 11048595</ref><ref name="el-saied">{{cite journal|last=El-Saied|first=Hani M.|author2=M. K. Morsi|author3=M. M. A. Amer|date=June 1981|title=Composition of cocoa shell fat as related to cocoa butter|journal=Zeitschrift für Ernährungswissenschaft|volume=20|issue=2|pages=145–151|doi=10.1007/BF02021260}} PMID 7269661</ref> Mentega kakao, seperti padatan kakao, tidak lebih dari jumlah jejak kafeina dan theobromine.<ref>{{Cite web |url=http://www.nal.usda.gov/fnic/foodcomp/search/ |title=USDA nutrient database |access-date=2014-12-03 |archive-date=2015-03-03 |archive-url=https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |dead-url=yes }}</ref>

 

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