Theobroma bicolor 100 g pulp Energy 44,0 cal Water 88,0 g Protein 2,1 g Lipids 0,8 g Carbohydrates 8,3 g Fiber 0,7 g Ceniza 0,8 g Phosphor 44,0 mg Iron 0,5 mg Vitamin A (Retinol) 28,0 mg thiamine 0,08 mg Riboflavin 0,09 mg niacin 3,10 mg Ascorbic acid 22,80 mg "T. bicolor" was historically cultivated by the Aztecs alongside "T. cacao" for production of chocolate, although when chocolate was introduced to the Spaniards, they considered the product of "T. bicolor" to be of a lower quality. Its seeds can also be eaten fried or in soups, and the seed pods when emptied
Theobroma cacao Amelonado, Criollo, Nacional, Contamana, Curaray, Cacao guiana, Iquitos, Marañon, Nanay, and Purús. The generic name is derived from the Greek for "food of the gods"; from θεός ("theos"), meaning "god", and βρῶμα ("broma"), meaning "food". The specific name "cacao" is the Hispanization of the name of the plant in indigenous Mesoamerican languages. The cacao was known as "kakaw" in Tzeltal, K'iche' and Classic Maya; "kagaw" in Sayula Popoluca; and "cacahuatl" in Nahuatl as "bean of the cocoa-tree". "T. cacao" is widely distributed from southeastern Mexico to the Amazon basin. There were originally two hypotheses about its domestication; one said that