Is cocoa the best?

Today, cocoa is the basis for the favorite drink of adults and children, since it not only has a chocolate taste, but also has a nutritious composition. It is cocoa beans that act as natural sources of the hormone of joy and help transform any baked goods or confectionery product. And since the market for this product is unusually diverse, many housewives are interested in how to choose cocoa, as well as how to store it.

Cocoa Bean Varieties: How to Choose and Store Correctly

How to choose the right cocoa

There are different varieties and types of cocoa on supermarket shelves. Which one to choose? To begin with, it should be noted that any manufacturer offers either cocoa powder or a so-called cocoa drink. In the first case, we are talking about a product that will need to be cooked. As for the drink, it is enough to dilute the cocoa in it with hot water or warm milk.

• Try this organic cocoa powder here

  When buying cocoa powder, evaluate the tightness of the package, the degree of crushing of the beans and the appearance. The product should not be lumpy or repellent with an unpleasant odor and taste. Good cocoa powder always has a chocolate color and an equally pronounced aroma.

• The cocoa drink should not only consist of beans, but also the proper proportion of lecithin. This component helps to keep the customer from sediment at the bottom of the glass. In a good cocoa drink, the fat mass fraction is always more than 15%, since the composition contains cocoa butter. The mixture is finely ground, but does not turn into dust on the fingers. Additional additives in the product can be vanillin, cinnamon, coffee, various types of nuts. However, no solid particles should be felt on the tongue.

To understand how to choose cocoa, learn to look closely at the packaging. It is advisable that the cocoa tree is not treated with chemicals during growth. The inscription "Organic" on the jar or box will help determine this.

It is also best to avoid choosing alkalized cocoa powder that has been treated with alkalis for better color and flavor. If the label says "RAW", it means that the product belongs to the living group, that is, it was not exposed to heating during production.

Which countries are cocoa producers

Initially, the homeland of fragrant trees was only the tropics in the Amazon. Today the market for cocoa beans has grown tenfold, so almost all tropical countries are trying to establish a large-scale export of this product.

Only about 45 states develop the so-called black gold, but only 8 of them control up to 90% of world cocoa production. The list of these countries includes Cote d'Ivoire, Indonesia, Brazil, Ghana, Malaysia, Ecuador, Nigeria, Venezuela. It is customary to include the territories of South America among the most elite and large plantations. But Africa is distinguished by the organization of small cocoa companies.

Cocoa-producing countries offer for export completely different products in terms of taste.

So, in the Ivory Coast, the most traditional cocoa with a sweet taste and gentle sourness. This option is suitable for lovers of milk drinks. But in Ghana, the grated bean product has a bitter note and a pronounced sour aftertaste, which is why the creators of dark chocolate like it.

Harvesting cocoa in Ivory Coast

Cocoa from Brazil is to the taste of nut lovers, because in it you can feel the shades of roasted nuts. A very tart product similar to raisins is obtained in the Dominican Republic and Ecuador. And in Madagascar they make spicy cocoa with caramel notes.

In addition to the different flavors, you can also distinguish cocoa by its color scheme. In Ghana and Cameroon, this product comes out reddish, in Indonesia - beige-gray, and in Côte d'Ivoire - gray-brown.

The best varieties of cocoa beans

Everyone knows that the cocoa product is obtained from the beans, which are the seeds of the tree of the same name. This perennial plant has several varieties that differ in the quality of their fruits.

So, the best cocoa beans are obtained from the "Criollo" trees growing in Ceylon, Java, in Trinidad. It is a very rare variety that accounts for only 5% of the cocoa market and has a mild bean flavor without bitterness.

A more productive crop is the Forastero species, but the beans are of average quality with minimal aroma. Such trees are grown in Ghana, Tome, Baye, Accra. The hybrid variety is called Trinitario and has a strong odor.

The best cocoa beans are those that meet a lot of requirements and are suitable for the production of chocolate. The seeds should be ripe, have a uniform dark brown shade, and not be smoky. Naturally, they should not show signs of destruction by insects.

Conditions and terms of storage of cocoa beans and powder

Storing cocoa beans requires compliance with many conditions, because otherwise it will not work to grind the product into powder. Keep the seeds in large new bags, which are placed in a bright room. The area should be well ventilated and cleaned.

Try this premium roasted cocoa here

In the case of cocoa, storage means low temperature and humidity up to 80%. If cocoa beans are kept without containers, the moisture content should be no more than 65%.

In the case of a beverage or cocoa powder, storage involves less effort. First you need to take care of a sealed container that will close tightly. The corner with the can should not be wet, because insects can start in the cocoa, which are also greedy for flour and cereals. Also, this product tends to become moldy.

The terms and conditions for the storage of cocoa powder are always written on the package.

Some housewives, having bought cocoa, suggest storing the packaging in the refrigerator. This is not entirely true for two reasons. First, there may be foods in the refrigerator compartment that overpower the true aroma of cocoa. Secondly, the powder can collect in sticky lumps, from which it will not work to make a homogeneous drink.

Most often, the manufacturer advises not to keep the product in a metal can for more than a year. In this case, the temperature should be in the range of + 18 / - 3 ° С, and the humidity should be 75%. If stored in other containers, the product life is reduced by 6 months.

On a note!

Check out the best cocoa recipes on our website

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Useful video about cocoa

Try real cocoa products from the world's best producers!

Cocoa is one of the favorite drinks for children and adults. However, many are wondering whether this is a useful product, and how to choose the highest quality option, if you are already a fan of such a drink.

Photo: Cocoa - beans, powder and drink made from cocoa

Natural cocoa. Description

For reference, recall that the plant from which cocoa is obtained grows in Cote de Voire, Ghana, Indonesia, Nigeria, Brazil, Ecuador and other countries where the climate is tropical. Well-known countries of production are Madagascar, Malaysia, Mexico, some of the Caribbean islands. Cocoa powder is made from the fruit of the Theobroma Cacao tree, called cocoa beans. The tree itself can reach 12 meters in height. Fruits grow up to 30 cm long and are brownish-yellow to purple in color. Contains 20-40 beans. This is where the name of the drink comes from. Cocoa seeds contain fats, proteins, cellulose and other elements.

Cocoa products

Cocoa beans - edible beans, seeds of the cocoa tree, used in cooking, cosmetology and medicine

Cocoa liquor - another name for cocoa mass, obtained by grinding cocoa beans. Used for the manufacture of confectionery. It is the main component of high quality chocolate.

Cocoa butter - squeezed out of grated cocoa. Possesses a number of useful properties. Today it is actively used in cosmetology, especially for hair and skin, in medicine - for the treatment of asthma, bronchitis, and in cooking - for the manufacture of chocolate masterpieces.

Cocoa powder is light, it is also natural - obtained by grinding cocoa products (beans, cake, cocoa liquor)

Dark cocoa powder, it is also alkalized Is a cocoa powder that undergoes an additional alkalization process. After this treatment, the cocoa aroma is more intense, and the color is darker. Perfect for biscuit, shortcrust and other types of dough.

How to choose cocoa?

Nowadays, there is a huge variety of different types and varieties of cocoa on store shelves. But how can you choose a really good and tasty drink? The main thing is to decide which of the two existing types of product you are interested in:

• cocoa powder, which must be boiled before use;
• cocoa powder, for the use of which you just need to dilute with milk or water.

So, cocoa powder is a powdery mass. It is made from the fruits of cocoa trees, which are dried and ground. In such a powder, many important elements are preserved, thanks to which cocoa is considered not only tasty, but also a healthy product. This product helps to slow down the aging process of the body, provides protection against certain diseases, and saturates with vitamins.

To evaluate powder quality, must be checked:

• package;
• appearance;
• aroma;
• grinding degree;
• taste.

Not allowed flaws such as:

• lack of taste or extraneous taste sensations (bitterness, for example);
• specific smells;
• the presence of lumps.

Also read carefully what the total fat content of the product is. It should not be less than 10%. If so, it means that the composition contains cocoa butter. Powder, if it is of high quality, must have a fine grind. When rubbing the powder between your fingers, it should stay on the skin and not turn into dust. The presence of grains does not mean poor quality - taste it, and if there are no extraneous unpleasant tastes, then everything is fine with the product.

Do not forget to store the product correctly - be sure to use a hermetically sealed container. You can add a vanilla stick there for a more original sweet flavor.

Cocoa varieties

There are 3 main varieties of cocoa:

1. Criollo - cocoa of high quality and high price, originates in Mexico and Central America. They are especially difficult to grow as they are extremely vulnerable to various environmental threats. The beans are white to pale pink in color, and their flavor is described as subtle but complex, with low levels of classic chocolate aroma. Considered the "prince" of cocoa varieties. Most often it is mixed with other cocoa varieties to make expensive chocolate.
2. Forastero - cultivated in Africa, Ecuador and Brazil. It accounts for up to 80% of world cocoa production. He is more resilient and less susceptible to disease. It has a purple-colored beans and is mainly used to give chocolate its rich flavor.
3. Trinitario - is a natural hybrid resulting from the cross-pollination of Criollo and Forastero. Legend has it that he first appeared on the island of Trinidad, after a hurricane almost completely destroyed the crops of the Criola cocoa variety in 1727. The quality of the product ranges between average and superior.

Cocoa color

I must say that cocoa powder is an excellent colorant. Thanks to this, it has found wide application in baking. It is used as a flavoring and coloring additive for glazes, creams and cakes. A quality cocoa product is brown in color. Along with this, a rather important point is the chocolate smell, which awakens the desire to taste a cup of this incredible drink.

When buying a powder, special attention should be paid to its structure. In particular, there should be no lumps. Their presence indicates that this product was stored incorrectly. Or it is about to expire.

Caloric content of cocoa

The composition of cocoa powder contains from 374 kcal per 100 g and depends on the presence of fats (from 10% to 22%). But, for example, the calories in the prepared cocoa drink are only 69 kcal.

Useful properties of cocoa

• Despite the fact that cocoa is a very useful product, it is still not recommended to use it during pregnancy, since in addition to allergenicity, it also interferes with the absorption of calcium by the body. But calcium is a very important element necessary for the intrauterine development of the child to take place correctly. And its lack can greatly damage the health of both the unborn baby and his mother.
• Cocoa has beneficial effects on cardiovascular health and also helps in preventing the formation of fatal blood clots that can lead to stroke or heart failure. It is actively used for atherosclerosis, thrombosis and more serious cardiovascular diseases.
• Cocoa consumption has been shown to have antidepressant effects on several physiological processes. A cocoa-based drink improves mood, fights depression, relieves psychological stress.
• Scientific studies have shown that the consumption of cocoa husks has a therapeutic effect in the treatment of chronic constipation and functional bowel disease.
• Cocoa beans contain xanthine and theophylline, which help to relax bronchial spasms and open up narrowed bronchi. This process facilitates the flow of air into the lungs in asthma and bronchitis.
• Cocoa has shown a positive effect in inhibiting the growth of cancer cells. Research has provided evidence for chemoprophylaxis. The healing effects have proven to be extremely valuable in the treatment of various types of cancer, including colon and prostate cancer.
• Cocoa powder is effective in maintaining good skin health. Research results show that the consumption of flavonols, which saturated cocoa, helps in reducing the effects of UV radiation, thereby reducing roughness of the skin, improves its color, improves firmness and elasticity.

Cocoa under pressure

Cocoa is rich in flavonoids that help lower blood pressure and improve the elasticity of blood vessels. Studies conducted on this topic have shown positive changes in systolic and diastolic blood pressure due to the consumption of cocoa products. These beneficial changes are associated with the presence of antioxidants, which stimulate the production of nitric oxide to keep the blood vessels relaxed.

As for the antioxidant properties. Scientific studies have shown that this property of cocoa is 3 times higher than that of black and green tea, and even red wine. Antioxidants help neutralize oxygen based on free radicals that are present in the body.In addition to this, cocoa is abundant in phenolic phytochemicals and is high in flavonoids. Scientists have suggested that the flavonoids in the powder are beneficial for the functioning of brain cells. These neuroprotective benefits have a positive effect on learning and memory. In addition, evidence from experts indicates that cocoa consumption increases blood flow to the brain and also has a therapeutic effect on vascular disease.

Cocoa for diabetes

Has hypoglycemic and hypocholesterolemic effects on glucose and cholesterol levels in human blood. A diet containing such a product also showed a decrease in triglycerides, LDL cholesterol, glucose levels, and also showed a marked increase in healthy HDL cholesterol levels in subjects. Research confirms that cocoa has protective antioxidant activity in the treatment of long-term diabetic complications such as diabetic nephrotoxicity. Nephrotoxicity plays a key role in diabetes mellitus and is the main cause of severe kidney disease. Free radicals exacerbate these diabetic complications by promoting oxidative stress, resulting in cellular and tissue damage. The results of another study show that the consumption of cocoa, which is high in flavonols, demonstrates therapeutic potential in improving the vascular function of diabetics with a variety of drugs.

Slimming cocoa

Cocoa, unlike chocolate, does not affect the figure at all, so those who want to lose weight do not need to give it up. It can be consumed with or without sugar. In addition, while a chocolate bar contains twenty grams of saturated fat per 100 grams, one mug of cocoa contains only three-tenths of a gram of fat. At the same time, it is impossible to abuse this drink, since it is very energy-intensive and gives a feeling of quick satiety.

A number of studies have shown the potential benefits of cocoa for preventing the high fat content that causes obesity. Drinking cocoa helps in modulating lipid metabolism and reducing fatty acid synthesis. It has also demonstrated improved thermogenesis, a mechanism for producing heat in white adipose tissue and liver. With intense physical exertion and serious mental activity, be sure to introduce a cocoa drink into the diet.

How to make cocoa?

For cooking, you need to mix cocoa, milk and sugar in water, then bring this mixture to a boil. During brewing, you need to pay attention to the sediment. If the cocoa is of high quality, then there should be no sediment. The finished mixture (if we are talking about a cocoa drink) does not require any special preparation. It is brewed very quickly, in fact, in a few moments. In the composition of such an easily soluble cocoa, lecithin must certainly be present to prevent sediment at the bottom.

Cocoa is an energy drink. Therefore, it is best to drink it in the morning. This drink goes well with cream and milk. With it, you can use dried fruits and honey, biscuits and unsweetened cookies. In order to get a boost of energy - drink cocoa in the morning. And on a cold winter evening, a fragrant hot drink will certainly cheer you up and relieve fatigue. However, you do not need to drink it at night, as you risk getting insomnia.

Drinking cocoa is recommended from a large, wide, thick-walled cup. This is how experts say, you will enjoy its taste and aroma in the best way.

Cocoa recipes

Cocoa cake

Ingredients:

• 2 cups wheat flour
• 2 chicken eggs
• 2 cups sugar
• 1.5 tsp baking powder
• 1.5 tsp soda
• 100 g dark cocoa
• 200 ml milk
• 100 ml vegetable oil
• 200 ml of water

Preparation:

1. In a bowl, combine sifted flour with sugar, cocoa, baking soda and baking powder. Mix everything thoroughly.
2. In another bowl, beat the eggs with a mixer, add milk and vegetable oil.
3. Combine the resulting mixtures, mix until smooth.
4. Pour boiling water into the dough, stir and pour immediately into a greased baking dish. Bake for 15-20 minutes at 180 degrees.
5. Cut the biscuit into 3 parts and grease with any cream. For example, a cream based on sour cream and cocoa powder is suitable.

Sweet sausage with cocoa

Ingredients:

• 200 g (pack) butter
• 100 g of nuts
• 500 g biscuits
• 2 tbsp cocoa powder
• 100 ml milk
• 100 g sugar

Preparation:

1. Crumble the cookies into small pieces with your hands.
2. Mix cocoa powder with sugar, cut butter into equal pieces.
3. Place the butter in a saucepan, melt, add milk and cocoa with sugar. Stir constantly and cook for 5-7 minutes until the sugar is completely dissolved. Remove from heat and cool.
4. Combine nuts, crushed cookies and cooked chocolate.
5. Wrap in plastic wrap and form a sausage. Remove in refrigerators for 5-6 hours.

Homemade cocoa recipe

Ingredients:

• 2 tsp cocoa
• 50 ml of water
• 500 ml milk
• 2 tsp Sahara

Preparation:

1. Pour cocoa with boiling water, stir and pour into a saucepan.
2. Add sugar and milk. Bring to a boil and remove from heat.
3. For flavor, you can add a cinnamon stick, grated nutmeg, 2 cloves or vanilla while cooking

Quick Cocoa Cupcake Recipe

Ingredients:

• 5 tbsp flour
• 4 tablespoons Sahara
• 3 tbsp milk
• 2 tbsp cocoa
• 1 chicken egg
• ½ tsp vegetable oil
• 3 tbsp grated chocolate

Preparation:

1. Add dry ingredients to a mug and mix thoroughly.
2. Add egg and stir again.
3. Pour in milk and butter, add grated chocolate and spices to taste (for example, a pinch of ground cinnamon). Stir until smooth.
4. Place the mug in the microwave for 3 minutes at 1000 watts.
5. Decorate the finished cake with powdered sugar or grated white chocolate.

We wish you a happy shopping!

The author of the article: Stevlinskaya V.G. (Associate Professor at KNRTU)

Cocoa butter is a valuable and aromatic oil that is referred to as the so-called "tropical oils"

In addition to cocoa butter, this includes coconut oil and, of course, the well-known palm oil.
Many are confused by the fact that seemingly identical in origin or in essence, oils have completely different reputations: cocoa and coconut butter are adored by the burners, but palm (much more widespread and cheap) is sharply criticized. I talked with representatives of a company that supplies one of the best varieties of cocoa butter to the Ukrainian market and found out a lot of interesting things. It turned out that not all chocolate causes allergies and not after any processing of cocoa butter is so useful.

First, I'll take a quick excursion into the world of two of the most popular tropical oils, and then I'll tell you what I learned about the production of the most beloved delicacy on the planet - chocolate!

Why is cocoa butter better than palm oil

It's all about the composition. Cocoa butter is 60% saturated fat. But these are not exactly the same fats that are found, for example, in beef or butter. Firstly, they are more easily melted, even in comparison with creamy, and secondly, most of them are accounted for by fatty acids that lower cholesterol.

We all know the expression“Melts in your mouth” is just about the right chocolatecooked in cocoa butter. These healthy fats are used in dietary nutrition and, with exercise, can help you lose weight.
If the chocolate does not melt in your mouth, throw it away without a twinge of conscience, as the manufacturer could have made a substitution and used palm oil.
The main complaint about palm oil - the complexity of its assimilation and the impossibility of complete elimination from the body.

This is not only the fault of its melting point (up to 54 degrees for some fractions), but also its complex composition. The fruit of the oil palm, from which it is made, is inedible raw.When it enters the body, palm oil is partially not digested, but remains a sticky mass that settles on the walls of blood vessels and impedes the absorption of any substances. This mass accumulates in the form of fatty plaques, causing over time the narrowing and blockage of blood vessels and liver problems.

Consider before giving something store-bought that potentially contains these fats to your children. Palm oil widely used in industrial production, especially in the production of ice cream, chocolate, cakes, pastries, cookies, sauces, french fries, chips and ... infant formula.

About varieties of cocoa beans

We are often interested in the composition of the coffee blend from which we make our espresso (at least that's what I do). But few people ask what kind of beans they made cocoa butter and chocolate in general.

As in the case of coffee, depending on the type of cocoa beans, you can enjoy different flavor-aromatic bouquets of chocolate or eat a familiar, but poor-tasting product. I will dwell on this part in more detail in order to give you the information that you rarely find on the foreseeable Internet.
Cocoa beans - These are the seeds of the chocolate tree, from which both cocoa butter and cocoa powder are prepared.
There are four main types of cocoa beans in the world, the rest of the varieties are derivatives of these four types.

Natural cocoa beans are now in high demand - they are added as a whole in chocolate or consumed as useful sweets... You can also buy cocoa beans and use them to make healthy sweets.

Forastero

The cheapest and most familiar in taste and aroma, the variety is Forastero ("alien"). Its share in world production is about 80%. It mainly grows in Africa and South America. The trees on which these cocoa beans grow are the most unpretentious, give a large stable yield, but have a narrow range of tastes.

Nacional (Arriba)

There are exceptions to any rule - Nacional cultivar (Arriba) - This is a subspecies of Forastero chocolate, but it is most appreciated in the world and belongs to the group of elite chocolate. Its share of production in the world is no more than 5%. Nacionale cocoa trees do not grow anywhere except in the South of Ecuador and Peru. The plant is very whimsical, so the ability to produce a crop in this type of cocoa is limited. It is with this that the high cost of these cocoa beans is associated. Nacionale is the healthiest chocolate in the world, which has the richest vitamin and mineral composition. In addition, it has the most balanced taste - there is no acidity and bitterness in it, and the uniqueness of taste sensations is ensured by a special floral aroma. It is with the use of this type of chocolate that the world famous Belgian Callebaut chocolate is produced.

Where to buy raw materials for homemade chocolate no worse than Belgian

Criollo

Elite variety of cocoa beans - Criollo ("native") is an ancient type of cocoa trees native to Central and South America. A fairly rare variety of beans, accounting for no more than 10% of the total number of grown beans in the world. Based on them, it turns out very soft chocolate, therefore, Kiollo is rarely used in its pure form.

Trinitario

A hybrid of two main varieties Forastero and Criollo, was bred at a time when due to unfavorable weather conditions, the latter was poor. This variety is called Trinitario, it grows on about. Trinidad (Venezuela). This variety has the positive properties of one and the other, combined in one plant (the hardiness of Forastero and the distinctive flavor of Criollo).

How cocoa liquor is made

The intermediate stage of making cocoa butter - cocoa mass - brown, rich in butter and cocoa substance.
Cocoa beans are naturally fermented andsupplied raw to preserve the maximum number of useful properties.
Then they are minimally fried and sharply cooled so that the cocoa butter does not "migrate" into the shell. Roasting is needed in order to effectively clean the cocoa beans from husks (cocoa shells) and eliminate unnecessary impurities.
With the help of special crushing and sorting machines, pre-prepared beans are cleaned of little useful skin (cocoa shells), and crushed into fractions.

The final product is absolutely pure, possesses the highest concentration of vitamins and minerals with minimal inclusion of unnecessary impurities (no more than 0.5%). Small fractions contain more cocoa shells, so they are used to make cheap chocolate.
Selected large fractions are placed in a screw machine for crushing raw materials. Along with crushing, the mass melts and it turns into extremely pure product - cocoa liquor... The process takes place under strictly defined parameters - time and temperature, as well as constant stirring. Under these conditions, the best quality cocoa liquor is obtained.

Cocoa butter: production

To obtain high-quality and healthy cocoa butter, used cold pressing method... Pre-prepared large fractions of cocoa beans are placed under a press and the process of their compression begins. By increasing the temperature of the raw material during this process, the cocoa butter melts and separates into a special container. Due to the fact that the feedstock is thoroughly pre-processed and purified from impurities, the resulting oil does not require additional purification, refining and clarification. Therefore it maximally useful for a person.

Making cocoa powder

Cocoa powder is made from the remaining raw materials that have not passed into cocoa butter.
Raw materials are pre-dried and crushed to the state of "dust". Thus, a pure defatted cocoa powder is obtained from exceptional cocoa beans without the inclusion of impurities, cocoa shell and without unnecessary heat treatment.

Let's summarize.

As it turned out, it is not difficult to make high-quality healthy chocolate at home. You just need to buy the necessary ingredients (cocoa butter, cocoa powder), heat up and mix.

I can already hear your objections regarding the price of such a product and the allergies to it. But you must know what exactly allergenicity of cheap chocolate is associated with poor cleaning from impurities and storage and transportation conditions (contact with tropical insects).

The inexpensive supermarket chocolate bar you buy most likely contains minimal cocoa butter, but is stuffed with palm oil and may contain insect debris (hello allergies!). Not to mention the more familiar additives to us - dyes, flavors, as well as the colossal loss of their beneficial properties.

Unfortunately, the price does not always demonstrate quality - you can buy low quality chocolate in elegant packaging and at a high price.

Make your choice wisely, perhaps you will stick with the same option as me - good homemade chocolate occasionally, not cheap store-bought chocolate in large quantities.

Material for the article is provided by the store

Certified wellness coach, helping to establish all aspects of a healthy lifestyle! Above your nose, everything will work out!

Cocoa, familiar from childhood, is not at all as simple as it seems. It contains a lot of useful microelements: vegetable protein, carbohydrates, fats, organic acids, saturated fatty acids, dietary fiber, starch, sugars, vitamins B1, B2, PP, E; beta carotene, folic acid; minerals: fluorine, manganese, molybdenum, copper, zinc, iron, sulfur, chlorine, phosphorus, potassium, magnesium, calcium.

100 g of cocoa - 200-400 kcal. It can improve brain function, protect the heart from atherosclerosis, normalize blood cholesterol levels, promote hematopoiesis and wound healing, protect the skin from ultraviolet rays, and restore strength.