Carob, also known as St. John’s bread, is a type of pod that grows from the carob tree and contains a sweet, edible pulp and inedible seeds. Carob has been cultivated for centuries as a food source in the Mediterranean and Middle East regions, with records of its use dating back to ancient times. It is typically consumed in the form of carob powder or syrup, which are both made from grinding dried carob pods into a fine powder or boiling them into a syrup.
Carob is rich in several vitamins and minerals, including potassium, magnesium, zinc, iron, copper, manganese and vitamins A and B-6. It is also high in fiber and low in fat and calories. Carob contains polyphenols — antioxidants that can help protect cells from damage — as well as phytosterols, which have been linked to lower cholesterol levels.
Carob can be used as an alternative to chocolate due to its similar flavor notes. It can be used to make cakes, cookies and other baked goods. It can also be added to smoothies or melted down into a sauce for use on ice cream or other desserts.
Benefits
- Antioxidant Content: Carob contains polyphenols — antioxidants that can help protect cells from damage.
- High Nutrient Content: Carob is rich in several vitamins and minerals including potassium, magnesium, zinc, iron copper manganese and vitamins A and B-6.
- Low Fat & Calories: Carob is low in fat and calories yet still provides essential nutrients.
Cautions
- Allergy Potential: Some people may be allergic to carob. Symptoms of an allergy include itching or swelling of the lips or tongue after consuming this food.
- Added Sugar Content: Many carob products contain added sugar or other sweeteners.
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