It will be seen from the above analysis that the cacao bean is rich in fats, carbohydrates and protein, and that it contains small quantities of the two stimulants, theobromine and caffein. In the whole range of animal and vegetable foodstuffs there are only one or two which exceed it in energy-giving power. If expressed in quite another way, namely, as "food units," the value of the cacao bean stands equally high, as is shown by the following figures taken from Smetham's result published in the Journal of the Royal Agricultural Society, 1914: "FOOD UNITS." Turnips 8 Carrots 12 Potatoes 26 Rice 102 Corn Flour 104 Wheat 106 Peas 113 Oatmeal 117 Coconut 159 Cacao Bean 183 These figures indicate the high food value of the raw material; we will now proceed to consider the various products which are obtained from it. _Food Value of Cocoa._ AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA. _Composition._ _Energy-giving power_ _Calories per lb._ Cacao Butter 28.0 = 1,183 Protein 18.3 = 340 Cacao Starch 10.2 } = 718 Other Digestible Carbohydrates, etc. 28.4 } Stimulants {Theobromine 1.5 {Caffein 0.6 Mineral Matter 5.0 Crude Fibre 4.0 Moisture 4.0 ----- ----- 100.0 2,241 ----- ----- ("Soluble" Cocoa, _i.e._, cocoa which has been treated with alkaline salts, is almost identical in composition, save that the mineral matter is about 7.5 per cent.).