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.
Â
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
- Maintains normal immune system function
- Contributes to normal energy yielding metabolism
- 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
- Contributes to normal energy yielding metabolism
- Aids absorption and utilisation of calcium in the bones and teeth
- Contributes to normal cell membranes
- Contributes to normal muscle function
- Helps maintain strong teeth and bones
- Contributes to normal blood clotting
Â
Risks and Side Effects
There are no noted risks or side effects of carob.
Â
Uses
Carob can be added to porridge, yoghurt, nut butters or used in baking to add a subtle chocolate flavour.Â
Carob products we have available can be found here.
Carob recipes can be found here.
Â
Photo: A Squirrel In The Kitchen