About our favorite chocolate

Carob is a dried pulp of the fruit (bean) of a carob tree, whose botanical name is ceratonia. This evergreen tall tree grows in the Mediterranean countries, where it began to be grown from ancient times in order to collect healthy and tasty fruits. In Cyprus, carob beans are called "black gold" because of their valuable properties and rich composition. Elongated thin beans, resembling bean pods, contain nutritious juicy flesh, as well as a large number of seeds. There are many carbohydrates in the fruits - more than 40% of the total composition. In its raw form, carob has an astringent taste, and after drying it becomes sweet. Manufacturing technology consists in the selection of the ripe fruits, the removal of tails and seeds, thorough drying of the pulp, as well as its further grinding to a powder state. The resulting product has a pleasant aroma and taste reminiscent of cocoa, but there is no caffeine in the composition.

On the question of in which form it is best to buy carob - in raw or heat-treated - you need to focus on what it will be used for. Unroasted powder has a sweeter taste, but it looks less like chocolate. The raw product is widely used in the food industry as a sweetener.

Processed powder can be of several types: low and medium frying. The first option is distinguished by a slightly pronounced caramel flavor with a slight acidity and a darker color compared to raw carob. The second - rich chocolate flavor and aroma, as well as the corresponding shade. 

Processed powder contains less natural sugars than raw sugar. Most often, it is on its basis that a decaffeinated drink is made - an excellent substitute for cocoa. The similarity between raw and fried products lies in their use in the confectionery industry (production of sweet pasta, chocolate, pastries and sweets).

The calorie content of dry carob is 220 kcal per 100 g of product. Most of the composition is carbohydrates, mainly natural sugars.

Carob is as follows:

fats (linolenic and oleic acids predominate) - less than 0.8 g,
ash - about 3.3 g
water - 3.5 g
proteins - not less than 4.5 g,
dietary fiber - about 40 g,
carbohydrates - 49 g.

There is no gluten in the composition, which makes it possible to use sweet powder for people with a diagnosis of celiac disease. In moderation, the product can be added to the diet for diabetes. However, you need to focus on the state of health and the doctor’s testimony. Due to its low fat content and the presence of dietary fiber, carob is useful for losing weight. With regular use, it helps reduce the likelihood of cardiac and vascular pathologies, as well as getting rid of stress and anxiety. The product is rich in tannins, manganese, phosphorus, vitamins of groups P, E, B and other useful trace elements.

Why carob is useful:

In addition to the minimum fat content, there is a lack of caffeine, phenylethylamine, which causes headaches, as well as oxalic acid, which prevents the absorption of minerals important for the body. In addition, the positive effects of carob fruits on human health are as follows:

removal of toxins and toxins;
improving digestive processes;
normalization of metabolism;
lowering bad cholesterol;
preventing the formation of malignant tumors, especially lung cancer;
antiviral and antibacterial effects;
maintaining blood pressure at an optimal level;
improvement in bowel disorders.
Dry sweet powder, in contrast to chocolate and cocoa, in moderation does not harm pregnant women, diabetics, as well as people prone to allergic reactions and nervous disorders.