The first mention of carob can be found in the Holy Bible, which is why the carob tree is called biblical. The plant has a number of properties that may have a beneficial effect on health. What is carob and why is it compared to cocoa?
Carob is a species of tree that grows wild and cultivated in the Mediterranean region, India and Australia. The plant produces characteristic pods with edible, soft flesh and seeds. The hard seeds of the carob tree are ground into a light brown powderalso called carob flour.
Carob is considered the best substitute for cocoaespecially for people who are allergic to it. The carob tree is not as susceptible to infections as the cocoa tree, and its cultivation is not very demanding. What’s more, powder it has a sweet tastewhile cocoa is bitter. Obtaining carob seeds is more profitable than cocoa.
In addition to sweet powder with a chocolate scent, carob is also used to produce notched rubber (white-yellow thickener marked E410) and molasses (substitute for honey, syrups and toppings).
Although locust bean gum tastes like sweet cocoa, it is worth focusing primarily on its impact on health. What properties does carob have? It will supplement the deficiencies of vitamins and minerals, of which it contains quite a lot. You can find there, among others: magnesium, calcium, potassium, iron, sodium, phosphorus, barium, selenium, nickel and manganese. It also delivers a lot vitamins: A, C, D, E and those from group B.
100 grams of carob contain approximately 280 kcal (it is lower in calories than cocoa). The nutritional values include: protein, fatty acids, carbohydrates, dietary fiber and antioxidants. Light brown powder shows antibacterial and antioxidant effectsi.e. it delays tissue aging processes and protects against lifestyle diseases (such as cancer and atherosclerosis). It helps fight colds and respiratory infections, reduces the risk of osteoporosis and anemia, and lowers blood cholesterol levels. Very it also has a beneficial effect on the digestive system – has anti-diarrheal properties, improves digestion and intestinal function, and prevents troublesome constipation.
Carob is a hypoallergenic productso allergy sufferers who are allergic to cocoa beans can eat it without fear. It is also safe for small children, seniors and pregnant and breastfeeding women. Additionally, carob is a great product for people suffering from celiac disease – it does not contain gluten.
Carob comes in the form of powder, and its smell and taste resembles sweet cocoa. It can be found on health food shelves. Although it is most often used as alternative to cocoahas definitely more uses in the kitchen.
It is worth using carob flour as thickener. It’s amazing an egg replacement in sweet and savory baked goods or an addition to sauceswhich will improve their too thin consistency. Carob added to the dough changes its taste, but also gives it a beautiful, dark color, just like cocoa.
Roasted carob tree seeds can also be used as coffee. It’s good to know that in the composition of these grains there is no caffeineso the drink will be perfect for people who cannot take it. It is also worth adding ground grains to cocktails to smuggle vitamins and minerals into your diet.
Carob cocoa – step by step recipe
Ingredients:
- a spoon of carob,
- a glass of milk or plant drink,
- a teaspoon of honey,
- teaspoon of vanilla extract.
How to do it:
- Place a pot of milk on the burner and start heating it. Add carob and mix until there are no lumps. Heat.
- Once the drink is completely mixed, add the vanilla extract. Stir and heat the drink to medium temperature (warm but not boiling).
- Pour into a cup, add honey and stir again until dissolved. Drink.
Source: Terazgotuje.pl, biozdrowy.pl
