I was thinking about making my own chocolate and was looking into cocoa butter. It looks ok, and it smells delicious. Why don't people eat more of it/cook with it?
Here's a comparison vs coconut of differences I could find (from http://nutritiondata.self.com/facts/fats-and-oils/508/2 http://nutritiondata.self.com/facts/fats-and-oils/570/2):
cocoa butter: cals per 218g: 1927 130g saturated Monounsaturated Fat 71.7g Polyunsaturated Fat 6.5g *Total Omega-3 fatty acids 218mg Total Omega-6 fatty acids 6104mg *Vitamin E (Alpha Tocopherol) 3.9mg 20% *Vitamin K 53.9mcg 67% Phytosterols 438mg Theobromine 0.0mg (I didn't know this, guess it's only in the cocoa powder) coconut oil: cals per 218g: 1879 189g saturated Monounsaturated Fat 12.6g Polyunsaturated Fat 3.9g Total Omega-6 fatty acids 3923mg (no O-3s) Vitamin E (Alpha Tocopherol) 0.2mg 1% Vitamin K 1.1 mcg 1% Iron 0.1mg 0% Phytosterols 187mg butter (couldn't find info on ghee or grass-fed/raw versions): in 184g of pure butterfat, 117g saturated Monounsaturated Fat 47.7g Polyunsaturated Fat 6.9g Total Omega-3 fatty acids 715mg Total Omega-6 fatty acids 6193mg Vitamin A 5673IU 113% Vitamin E (Alpha Tocopherol) 5.3mg 26% Vitamin K 15.9mcg 20% Folate 6.8mcg 2% Choline 42.7mg +buncha minerals the others don't have (?)
It doesn't look too far off from butter to me, has more vitK, and even less PUFA than butter, but less vitA and much less O3. But I'm also confused that coconut oil has no O3?
Anyway this is just from a quick look through nutritiondata. Why is coconut oil so popular despite the Omega-6s (is it the MCTs and low amt of O6 compared to others?) And why isn't cocoa butter used more? It's tasty and looks pretty awesome.