Cocoa powder (lightly de-oiled)
BLS 4.0 food: Cocoa powder lightly deoiled (Kakaopulver schwach entölt), code S711000 · cross-reference USDA FDC #169593
Per portion (5 g)
18.3 kcalenergy
1.1 gprotein
1.3 gfibre
0.99 gfat
0.55 gcarbohydrate
Verified benefits — authorised EU health claims
Cocoa powder (lightly de-oiled) meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionVitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
✓ 1.6 µg per 100 g = 33 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal bones.
✓ 1.6 µg per 100 g = 33 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal muscle function.
✓ 1.6 µg per 100 g = 33 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 59 more authorised claims
Vitamin D contributes to the maintenance of normal teeth.
✓ 1.6 µg per 100 g = 33 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the normal function of the immune system.
✓ 1.6 µg per 100 g = 33 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 6.2 mg per 100 g = 39 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 6.2 mg per 100 g = 39 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 6.2 mg per 100 g = 39 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 6.2 mg per 100 g = 39 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the normal function of the immune system.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 44 µg per 100 g = 22 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 1.2 µg per 100 g = 48 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 1.2 µg per 100 g = 48 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 1.2 µg per 100 g = 48 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the normal function of the immune system.
✓ 1.2 µg per 100 g = 48 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the reduction of tiredness and fatigue.
✓ 1.2 µg per 100 g = 48 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal bones.
✓ 154 mg per 100 g = 19 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal teeth.
✓ 154 mg per 100 g = 19 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal muscle function.
✓ 154 mg per 100 g = 19 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal blood clotting.
✓ 154 mg per 100 g = 19 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 545 mg per 100 g = 145 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 545 mg per 100 g = 145 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 545 mg per 100 g = 145 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 545 mg per 100 g = 145 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 545 mg per 100 g = 145 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 2550 mg per 100 g = 127 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 2550 mg per 100 g = 127 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 729 mg per 100 g = 104 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 46.8 mg per 100 g = 334 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 46.8 mg per 100 g = 334 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 46.8 mg per 100 g = 334 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 46.8 mg per 100 g = 334 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 46.8 mg per 100 g = 334 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 6.8 mg per 100 g = 69 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 14.3 µg per 100 g = 26 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 14.3 µg per 100 g = 26 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 14.3 µg per 100 g = 26 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 14.3 µg per 100 g = 26 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 14.3 µg per 100 g = 26 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 4.2 mg per 100 g = 415 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 4.2 mg per 100 g = 415 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 4.2 mg per 100 g = 415 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 4.2 mg per 100 g = 415 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 4.9 mg per 100 g = 246 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 4.9 mg per 100 g = 246 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSGoals this food supports
⚖️ Lose weight💪 Build & keep muscle🩺 Healthy blood pressure❤️ Heart health🩸 Blood flow & blood vessels💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 5 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 365 kcal | 18.3 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 22.6 g | 1.1 g | BLS PROT625 · Laboratory analysis | |
| Fat | 19.8 g | 0.99 g | BLS FAT · Laboratory analysis | |
| Carbohydrate (available) | 10.9 g | 0.55 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0.9 g | 0.04 g | BLS SUGAR · Calculated by formula | |
| starch | 10 g | 0.5 g | BLS STARCH · Aggregated from several sourcesreferenceAgence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020 Converted value from: Public Health England ; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021 | |
| Dietary fibre | 26.3 g | 1.3 g | BLS FIBT · Laboratory analysis | |
| fibreSoluble | 5 g | 0.25 g | BLS FIBSOL · Musterberechnung | |
| Water | 4.6 g | 0.23 g | BLS WATER · Laboratory analysis | |
| Salt | 0.73 g | 0.04 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 5 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 12.4 g | 0.62 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 6.7 g | 0.33 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.6 g | 0.03 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.04 g | 0.0 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.04 g | 0.0 g | BLS F18:3CN3 · Laboratory analysis | |
| omega6 | 0.56 g | 0.03 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.56 g | 0.03 g | BLS F18:2CN6 · Laboratory analysis | |
| Oleic acid | 6.6 g | 0.33 g | BLS F18:1CN9 · Laboratory analysis |
Vitamins
| Nutrient | per 100 g | per 5 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 0.0 µg | 0.0 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 1.6 µg | 0.08 µg | 33 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.41 mg | 0.02 mg | 3 % | BLS VITE · Laboratory analysis |
| Vitamin K | 3.7 µg | 0.18 µg | 5 % | BLS VITK · Calculated by formula |
| Thiamin (vitamin B1) | 0.12 mg | 0.01 mg | 11 % | BLS THIA · Laboratory analysis |
| Riboflavin (vitamin B2) | 0.18 mg | 0.01 mg | 13 % | BLS RIBF · Laboratory analysis |
| Niacin (vitamin B3) | 6.2 mg | 0.31 mg | 39 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.82 mg | 0.04 mg | 14 % | BLS PANTAC · Other nutrient databasereferenceAgence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 |
| Vitamin B6 | 0.34 mg | 0.02 mg | 24 % | BLS VITB6 · Laboratory analysis |
| Folate | 44 µg | 2.2 µg | 22 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 1.2 µg | 0.06 µg | 48 % | BLS VITB12 · Laboratory analysis |
| Choline | 12 mg | 0.6 mg | USDA FDC 169593 |
Minerals & trace elements
| Nutrient | per 100 g | per 5 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 292 mg | 14.6 mg | BLS NA · Laboratory analysis | |
| Potassium | 2550 mg | 128 mg | 127 % | BLS K · Aggregated from several sourcesreferencePublic Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 |
| Calcium | 154 mg | 7.7 mg | 19 % | BLS CA · Laboratory analysis |
| Magnesium | 545 mg | 27.3 mg | 145 % | BLS MG · Laboratory analysis |
| Phosphorus | 729 mg | 36.5 mg | 104 % | BLS P · Laboratory analysis |
| Iron | 46.8 mg | 2.3 mg | 334 % | BLS FE · Laboratory analysis |
| Zinc | 6.8 mg | 0.34 mg | 69 % | BLS ZN · Laboratory analysis |
| Iodine | 4 µg | 0.2 µg | 3 % | BLS ID · Laboratory analysis |
| Selenium | 14.3 µg | 0.71 µg | 26 % | USDA FDC 169593 |
| Copper | 4.2 mg | 0.21 mg | 415 % | BLS CU · Laboratory analysis |
| Manganese | 4.9 mg | 0.25 mg | 246 % | BLS MN · Laboratory analysis |
| fluoride | 0.06 mg | 0.0 mg | BLS FD · Laboratory analysis |
Essential amino acids
| Nutrient | per 100 g | per 5 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.28 g | 0.01 g | BLS HIS · Laboratory analysis | |
| Isoleucine | 0.6 g | 0.03 g | BLS ILE · Laboratory analysis | |
| Leucine | 1 g | 0.05 g | BLS LEU · Laboratory analysis | |
| Lysine | 0.72 g | 0.04 g | BLS LYS · Laboratory analysis | |
| Methionine | 0.24 g | 0.01 g | BLS MET · Laboratory analysis | |
| Phenylalanine | 0.83 g | 0.04 g | BLS PHE · Laboratory analysis | |
| Threonine | 0.68 g | 0.03 g | BLS THR · Laboratory analysis | |
| Tryptophan | 0.25 g | 0.01 g | BLS TRP · Laboratory analysis | |
| Valine | 0.98 g | 0.05 g | BLS VAL · Laboratory analysis |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Vitamin D — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Magnesium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Potassium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iron — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Copper — fact sheet for health professionals — NIH Office of Dietary Supplements
- Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.