Carob makes a comeback. In the 1970’s and 80’s carob was hailed as a healthy replacement for chocolate. It was sold at health food stores, supermarkets and even school canteens. Health enthusiasts jumped at the chance to palate this new chocolate version. However, were almost immediately disappointed. With the bitter aftertaste that wriggled down the throat, along with the under roasting and high fat content, it soon faded into the world of nothings.
What is carob?
Carob is a legume and comes from a pod of a tree, native to the Middle East. The pod looks similar to broad beans and contains a pulp that is sweet and edible with brown seeds. It is quite easy to roast and once done, the pulp is ground into carob powder. It’s similar to cocoa power in colour, but that is where it stops. Carob is unique in its health benefits, flavour as well as texture.
Health Benefits of Carob
- Both carob and cocoa contain calcium, however, carob contains twice as much. It also contains no oxalic acid which can interfere with the absorption of calcium.
- Carob is packed with the soluble fire called pectin which supports healthy cholesterol levels.
- Free of phenethylamines which are small nitrogen containing molecules that can trigger migraines in some people.
- High in fibre.
- Contains a high amount of tannins.
- It doesn't contain the caffeine element, so it appeals to people trying to avoid stimulants at night.
- Both carob and chocolate contain a variety of B vitamins, however carob contains higher concentration of these essential nutrients, including thiamine, riboflavin, niacin, vitamin B6 and folate. Neither is a good source of vitamin B12, as this is mainly found in animal products.
- Carob, unlike chocolate does not contain the stimulant, theobromine.
Be careful to read the ingredient lists when you purchase carob. It can sometimes contain excess sugars or unhealthy fats that may be added to carob to produce carob sweets. This will render the product less healthy than you may think.
Originally published on Jun 08, 2016
