Carob: properties and uses of a fruit that can replace cocoa

Carob has many benefits for our body. It is used instead of cocoa for people who suffer from food allergies.

In the collective imagination, carob is the fruit horses eat in cartoons. Actually, human beings also love it, because its flavor resembles cocoa. Moreover, it has many beneficial properties for our body. So, let’s find out more about this fantastic fruit: here are its nutritional values and how it can be used inour recipes!

Carob: nutritional values

Carob is the fruit of the plant commonly known as carob tree. When its pods ripen, they become dark brown. They contain a fleshy part, the pulp, and very hard seeds. The latter are useful only if grinded to produce carob flour.

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In 100 grams of this product, there are 222 calories. Carob has very little fat, while it is rich in fibers and mineral salts: calcium, zinc, potassium, iron, magnesium and phosphorus, in large quantities. It is also an excellent source of antioxidants, B-group vitamins and vitamin E.

Carob properties

The properties of the carob bean are many and various. First of all, this fruit has a slimming effect: it increases the feeling of satiety and metabolism work, so it has an anti-obesity action. It also reduces the absorption of fats, therefore it is very useful for people on a diet.

Its benefits on the gastrointestinal tract are outstanding. Its content of fibers promotes intestinal health and regularity. In addition, carob flour, having a great capacity to absorb water, has anti-diarrheal powers. On the contrary, its pulp is useful for those who suffer from constipation, because it softens the stool and eases evacuation.

Carob is a great ally of the stomach, as it forms a gel mixture that protects the mucous membranes from the corrosive action of the gastric juices, especially in those who suffer from gastroesophageal reflux. Finally, under medical advice, pregnant women can use it to alleviate morning sickness.

How to eat carob

Its flour is very sweet, therefore it is useful to prepare snacks and desserts instead of cocoa, with a much lower fat content. Moreover, being free of caffeine, even particularly sensitive people or those who cannot consume it can eat it.

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