Let’s imagine a substantial, natural food with numerous nutritional properties, without contraindications and ..wait! does it tastes like chocolate? Yes, indeed, this food exists and is called “algarroba” in Spain or crab tree.
It is the fruit of a tree that grows in the Mediterranean basin. It is as beneficial as it is delicious and it is one of several products that we sow on our farm.
Once processed, in flour for example, and used for confectionery is very similar to the flavor and color of cocoa but with countless properties that we will discover below:
Nutritionally it is rich in:
Calcium, potassium, iron, manganese, magnesium, copper, zinc or boron. It has abundant content in proteins of high biological value that in addition is a source of vegetal protein, that contains essential amino acids presenting lack of tryptophan. Another of the properties of carob flour does not contain gluten, however, provides complex carbohydrates and mostly polyunsaturated fat that can consume perfectly celiac people.
Multiple benefits for the body as it is very rich in mucilage, is a kind of soluble fiber that acts against inflammations of the mucous membranes, eliminating irritation of the respiratory tract, as well as digestive inflammations. This same soluble fiber delays the uptake of glucose, neutralizing the glycemic peak. For these properties is a very effective treatment to cure digestive ailments, helps digestion and in the same way prevents stomach discomfort.
Carob is an energy food, has 50% natural sugar, of which 30-35% is Sucrose and 10-20% are Glucose, Maltose and Fructose and only 10% protein. It is a fruit rich in tannins, a powerful natural antioxidant. It has a source of vitamins A, B1, B2, B3, B6, B9, C and E.B1, B2, B3.
In addition, the resin obtained from carob has many beneficial properties, is recommended for treatments of asthma, bleeding, cystitis, laryngitis and indigestion. It is also an excellent expectorant agent.
Another of the peculiarities of the carob are its seeds, as they were used as a pattern in jewelry, this is why the word “carat”, which in Arabic was the name of the seed of the carob, because they are so exact among themselves, which was a way of standardizing the weight per measure as they were very precise.
For this reason, carob has recently been considered a fruit that offers a balance between innumerable nutritional values and a delicious taste that can be used in many ways. Indeed, it is a fruit that “worth its weight in gold”.