Carob is good and bad

Carob is a specific product with a characteristic aroma, which is a powder obtained from dried locust bean pods. This evergreen tree grows in the Mediterranean (Portugal, Spain, Malta, Turkey, Sicily). The fruits of the foliage tree, also called "Tsaregrad pod", "John's bread", were used for food and medicinal purposes even in ancient times.

Useful properties of carob

The carob is capable of replacing cocoa, and such a substitute has its advantages (for example, for those who are contraindicated in cocoa because of allergic reactions or because of the presence of caffeine in it).

Currently, the kerob is widely used as a surrogate cocoa substitute for the preparation of various confectionery and desserts, for the preparation of various beverages (liqueur compotes, etc.), and as an ingredient of pharmacological agents. Another locus of locust bean gum is locust bean gum - food thickener.

Carob composition

The carbo is rich in complex carbohydrates, proteins, pectin, also contains vitamins (A, B and D groups), sodium, potassium, phosphorus, calcium and iron compounds.

Caloric content of carob is 222 kcal per 100 g of product (for comparison, the caloric content of cocoa powder is 374 kcal).

Unlike cocoa, the kerob does not contain substances such as caffeine and theobromine, it practically lacks fats and cholesterol. In the carob there are no oxalates, capable of binding calcium to the body, and therefore, to provoke the deposition of salts and the formation of stones in the internal organs.

The carob does not contain phenylethylamine, which is present in cocoa; Phenylethylamine is able to provoke migraine pain in sensitive people.

It is very important that there is no ferromine in the carob, which is the main allergen in cocoa.

While there is no information about the presence in the carbo of salsolinol, which is in cocoa and promotes the development of chocolate dependence.

The Benefits of Carob

Regular use of carob improves digestion, optimizes cholesterol metabolism, prevents the emergence and development of tumors thanks to the presence of antioxidants. In addition, the kerob has a soothing, antibacterial, antiparasitic and fungicidal action.

The use of carob helps to reduce body weight, because this product causes rapid saturation.

There are no data on the dangers of carob, but it can be argued that this product is definitely more useful than cocoa.

Due to such properties, the kerob can be positioned as a very useful product, perfectly suitable for preparing various dietary treats, including at home.