Historically, carob has always been recognized for its health benefits (even during the time of ancient Greeks) and has also been known to be a great substitute for chocolate.
The pods are dark brown in color that are edible and rich in sucrose and protein. Research showed that the percentage of sucrose and protein were about 40% and 8%, respectively.
The other nutrient contents include vitamin A, vitamins B2, B3, and B6, copper, calcium, manganese, potassium, magnesium, zinc, fiber, and pectin.
Carob can be commercially bought as dietary pills, carob syrup, carob powder, carob chips, and carob extract. The carob pods can be eaten either dried or fresh from the tree.
Carob vs. Chocolate
Carob is known to have a taste that is quite similar to chocolate, which is why it is normally used as a cocoa/chocolate substitute. But if you are wondering which is better, here’s a brief comparison.
High in sodium and fat content.
Some people get migraines from ingesting even the smallest amount of cocoa/chocolate.
Calcium absorption by the body is hindered due to the presence of oxalic acid.
Some people are allergic to chocolate.
Low in sodium and fat content.
Caffeine and fat free.
No compounds that can trigger migraines.
Contains double the amount of calcium found in cocoa.
Allergy to carob is quite rare.
Carob’s health benefits include lowering blood cholesterol levels, reducing heart disease risk, and helps ease any digestive issues you may have.
It is also the “go to” chocolate substitute by people who are trying to lose weight due to the low fat and sugar content. Skin and eye health are also improved due to the rich vitamins content.
From the information discusses here, you should definitely consider using carob as a chocolate/cocoa alternative if you haven’t done so. Check out your nearest health food or specialty shops for availability.