Cacao and cocoa both come from the same source but differ in processing, affecting their nutrient content. Cacao is generally considered to have more antioxidants and minerals than cocoa due to roasting reducing antioxidant content. Raw cacao beans have been found to have higher antioxidant activity and polyphenol content. Cacao powder has higher levels of flavanols than cocoa powder. However, the terms are often used interchangeably, and the nutrient content can vary depending on processing. Choose high-quality cacao products that are minimally processed and free from additives and sweeteners for the most health benefits.