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Carob, the Healthy Substitute for Chocolate

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Since it was used to combat famine in the Spanish Civil War, few have remembered this legume, reviled as simple livestock food. Recent research on carob has linked its consumption to treatment for cancer, diabetes, cholesterol or premature aging, making it one of the most sought-after superfoods of the moment.

The carob is a pod with seeds, from the legume family.

What Is Carob?

The carob is a pod about 20 centimeters long with seeds inside that matures at the end of summer, turning dark and taking on a sweet flavor. It is at that moment when it has to be dried, toasted and ground until obtaining a very fine brown powder, very similar to cocoa.

It is the fruit of the carob tree, a typical Mediterranean tree that is very common in areas such as the Balearic Islands or Valencia. This makes it a local food, and its consumption is more responsible since it does not have to be brought from distant lands as is the case with cocoa, which mostly comes from Africa or Latin America.

Carob can even replace the traditional Cola-Cao, dissolved in milk.

Where It Is Used In?

It is used to make all types of cakes, breads, sauces, cakes, flans and custards. It is used exactly the same as cocoa since its texture, flavor and aroma are very similar. It can even replace the traditional Cola-Cao if we dissolve it in a glass of milk.

What makes carob healthier is that you do not have to add sugar , it already has a high content of natural sugars. We must not forget that regular commercial cocoa is, in a very high percentage, refined sugar.

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Also its low fat content, only 1% compared to the 15-30% of traditional cocoa , makes carob a healthier alternative in desserts for people with weight or cholesterol problems.

Nutritional Properties Present in Carob.

  • Low in fat.
  • Rich in fiber and tannins.
  • High content of calcium, iron, vitamins B2 and B6.
  • Without gluten.
  • Rich in calcium.
  • Without caffeine or addictive or exciting substances.
  • Rich in carbohydrates.
  • High content of natural sugars: fructose, glucose and sucrose.

Cakes, flans, sponge cakes and even the fashionable energy-balls have their version with carob

Benefits of Carob.

  • Antioxidant : Contains D-pinitol, a component that combats oxidative stress and premature aging.
  • Energy : In addition to having a high content of carbohydrates, proteins, fats and minerals, it has a substance called mucilage, responsible for providing energy for longer periods.
  • Fights constipation and digestive problems : Thanks to its abundant soluble fiber and its anti-inflammatory effect.
  • Helps fight overweight : It has almost no fat or added sugars and also has a satiating effect.
  • Reduces cholesterol : its high soluble fiber content means that fats are trapped and eliminated from the body easily.
  • Prevents anxiety and depression : Due to its high tryptophan content.

Frequently Asked Questions.

1. Does carob taste like chocolate?

No, carob does not taste like chocolate.

2. What is carob used for?

Carob is used as a cocoa substitute in baking and as a natural sweetener.

3. What is another name for carob?

St. John’s bread

4. Is carob grown in India?

Yes, carob is grown in India.

Bottom Line.

Carob is a versatile and nutritious alternative to chocolate that offers a variety of health benefits. Whether used as a substitute in baking or enjoyed on its own as a snack, carob can be a delicious addition to a healthy diet. With its rich flavor, high fiber content, and abundance of antioxidants, carob is a great option for those looking to satisfy their sweet tooth without the guilt. So next time you’re craving something sweet, consider reaching for a carob treat!

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