Carob: properties, nutritional values ​​and uses in cooking

Carob: properties, nutritional values ​​and uses in cooking

Curiosities about Carob

In the past it was used as an energy food , in fact carob is known as ' San's bread

John because the saint fed on it during his periods of prayer in the desert.
In ancient times its seeds were considered very uniform in size and weight, if selected with the naked eye;
the name of the unit of measurement ( carat ) in use for stones is therefore derived from their Arabic name (qirât 'karat')
precious, equivalent to a fifth of a gram. In fact, scientific studies have detected a change in weight
of carob seeds, taken in bulk, up to 25%. At the end of summer the carob mushroom grows on the tree, which
it is toxic even if it is traditionally consumed in southern Italy.

The minerals mostly present in carobs are potassium, calcium, sodium, phosphorus, magnesium, zinc,
selenium and iron . We can also find group B vitamins, vitamins C, E, K and J. Carobs have a
high satiating power and are indicated as a substitute for chocolate for those who have weight problems or are allergic to
cocoa, they are also gluten-free, so they can be eaten by those suffering from celiac disease . The carob
It has an intestinal regulatory function and is therefore particularly indicated in cases of constipation, diarrhea and
cramps. To treat intestinal problems, carob powder is often used, taken together with water, tea or
also milk, to drink at any time of the day. Carob , thanks to the presence of fibers and
pectins, ensures the protection of the mucous membranes, alleviating disorders of the gastrointestinal tract such as
the common reflux. Thanks to the presence of polyphenols it is able to reduce the level of cholesterol and triglycerides
in the blood, with a beneficial action for the organism . Being rich in calcium and phosphorus, carob is suitable
for the prevention of osteoporosis . Allergic reactions to carob are very rare, but it is
however, it is not recommended for pregnant women and newborns, as well as for those suffering from diabetes and insufficiency

How to cook carobs

The pods of carobs are eaten: fresh or lightly toasted in the oven (at 100 °C for 15

minutes), the passage in the oven enhances the aroma and flavor which resembles persimmon, figs and chocolate

dark. Its seeds are very hard and are legumes, they can be used to make syrup , while with the

pulp of the pod is prepared into a liqueur . Two types of flour are produced with carobs: that

of the pods is used as a substitute for cocoa powder , while the carob seed flour, called

Gum (E410) is a thickener used in the food and confectionery industry.

Carob leaves are used in infusions.

How carobs are harvested

Carobs are harvested when they are ripe , completely brown and fall from the tree

shaking it.

STORE at room temperature in one place

dry , even for two weeks.

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