Carob (Ceratonia siliqua)

Introduction:

Carob is the roasted and ground pulp of the carob fruit that grows on the carob tree.

Use/Preparation:

Carob serves as a thickener or binder. It is often used as a substitute for cocoa powder, but has a fruity, caramel, malty taste. It is mainly found in jams, puddings, ice cream, (gluten-free) baked goods and foods for diabetics.

Health:

Carob provides vitamins A, B and E as well as the minerals iron, manganese, potassium, calcium, phosphorus and magnesium. Powder taken with meals can lower cholesterol and blood sugar levels. It is also said to stimulate fat burning and thus reduce weight.

Alternatives:

Alternatively, other binders such as guar gum, cornflour (caution: often containing gluten) or xanthan gum can be used.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	222/929
Fat	0,7 g
Healthy fatty acids	0,1 g
Carbohydrates	89 g
Sugar	49 g
Protein	4,6 g
Salt	0 g