Carob

Carob pods come from the carob tree native to the Mediterranean. Like cacao, the pods can be roasted and ground into a powder to be used in baking for a more subtle chocolate flavour. Carob contains less fat than cacao but have a slightly higher sugar content. Carob pods are a good source of vitamin A, B group vitamins and also iron, phosphorus and calcium.

 

Nutritional Benefits

Vitamin A
  • Contributes to normal immune system function
  • Helps maintain healthy skin
  • Helps maintain eye health and vision in dim light
  • Contributes to iron metabolism
B vitamins
  • Maintains normal immune system function
  • Contributes to normal energy yielding metabolism
Iron
  • Contributes to normal energy yielding metabolism
  • Aids in the reduction of tiredness and fatigue
  • Contributes to red blood cell and haemoglobin formation and the transport of oxygen around the body
  • Contributes to normal immune system function
  • Helps maintain normal cognitive function
Phosphorus
  • Contributes to normal energy yielding metabolism
  • Aids absorption and utilisation of calcium in the bones and teeth
  • Contributes to normal cell membranes
Calcium
  • Contributes to normal muscle function
  • Helps maintain strong teeth and bones
  • Contributes to normal blood clotting

     

    Risks and Side Effects

    There are no noted risks or side effects of carob.

     

    Uses

    Carob can be added to porridge, yoghurt, nut butters or used in baking to add a subtle chocolate flavour.

       

      Carob products we have available can be found here.

      Carob recipes can be found here.

       

      Photo: A Squirrel In The Kitchen