Carob

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Carob is obtained from the pods of the carob tree - carob. This evergreen plant usually grows well in climates in Italy, Spain, Cyprus, and other Mediterranean countries. Carob fruits are dark brown and shiny, with sweet pulp and hard seeds. The pods are not consumed raw. If collected unripe and dried in the sun, they acquire a sweet taste.

The nutritional value Serving Carob 100 g Amount per serving Calories 222 Calories from Fat 5.85 % Daily value ^* Total Fat 0.65 g 1% Saturate fats 0.09 g 0% Cholesterol 0 mg 0% Sodium 35 mg 1% Potassium 827 mg 24% Total Carbohydrates 49.08g 16% Dietary fiber 39.8 g 159% Proteins 4.62 g 9% Vitamin B6 19% Thiamine 3% Iron 16% Calcium 35% Magnesium 14% Phosphorus 8% Zinc 6% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

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Carob has a lower percentage of fat, but more carbohydrates and calcium. Up to 50% of the fruit pulp is carbohydrates, which give a sweet taste and make carob an easy source of energy. Calcium in carob fruits is 3 times more than in cocoa beans, and it is effectively absorbed from the digestive tract. But in terms of calorie content, carob is close to cocoa beans, since the reduced amount of fat is compensated by the carbohydrates of its pulp.

By its properties, carob is similar to cocoa powder. The slight difference lies in the lighter shade of the color of the powder, and also the carob tastes sweet, so it does not require additional sugar.

Carob powder is obtained by grinding raw or roasted carob pods. Unlike cocoa beans, these pods do not contain psychostimulating substances (caffeine, theobromine, etc.). Therefore, the benefit of carob is that it is a safe chocolate substitute, with a similar taste and color. The caffeine present in chocolate can be overly energizing and cause nervousness and heart palpitations. Carob is free from these disadvantages, and at the same time gives confectionery a pleasant chocolate flavor.

Carob pod powder is used in the production of cakes, muffins, puddings, pies and other sweet pastries, as one of the constituents of hot and cold drinks, including liqueurs. The wood of his tree was previously used as a blank for joinery.

Useful properties of carob

Carob is able to increase the production of gastric juice, bile and increase appetite. It has mild diuretic properties and helps fight edema. The use of carob also lies in its vitamin and mineral composition - after all, it serves as a source of vitamins A, B and D groups, as well as a number of trace elements - iron, magnesium, copper, nickel. The protein in the fruit pulp is 4 - 8%.

The important properties of carob include the absence of addiction and dependence on it. It does not contain phenylethylamine, which can provoke a migraine or hypertensive crisis, as well as fromamine, which causes allergic reactions.

Carob can be safely included in your diet for people with diabetes and overweight, as well as pregnant women and children.

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