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 bicolor are used as planters and containers. The pulp which surrounds the seeds can be eaten fresh, and has a sweet, mild taste. When the fruit is ripe, it naturally detaches from the tree branches and falls to the ground; the general method of harvesting is collecting the fallen fruit. Mayas placed a high value on the buttery foam crowning beverages of cacao and maize, according to descriptions from the time of the "Conquista", and it appears that a thick, stable foam can be produced using fruits of "T. bicolor" as source of cacao, but not with "T. cacao" fruits. "Moniliophthora