Carob: Properties and Benefits

The carob is the fruit of an evergreen spontaneous tree (carob) and typical of Sicily that can reach 500 years of age; its scientific name is Ceratonia Siliqua and belongs to the family Fabaceae. The fruits of the carob tree have a shape similar to the bean pod although larger and dark brown.

In ancient times, the carob was one of the means of livelihood for people and animals; to date carob has been almost completely forgotten.

Currently, the carob is used predominantly for animal feed, especially for horses, while, in a more sporadic way, is also used for human food.
Carob: Properties and benefits
The carob contains 10% of water, 8.1% protein, 34% sugar, 31% fat, fiber and ash; the minerals are represented by potassium, calcium, sodium, phosphorus, magnesium, zinc, selenium and iron.

The fruit of the carob tree contain the B vitamins (B1, B2, B3, B5, B6 and B12), vitamin C, vitamin E, K and J and dietary folate.



Benefits and Curative Properties of Carob

Perhaps not everyone knows that the carob is a gluten-free food and therefore can safely be consumed by those suffering from celiac disease.

While the carob bean flour, which has the property of absorbing water, is in certain cases a valid antidiarrheal, conversely, the  fresh carob pulp has laxative properties.
The carob have a taste that is reminiscent of cocoa with the difference being richest in nutrients and less caloric properties; the pods do not contain psychoactive substances and for this reason are a good substitute for chocolate for those people who have problems with allergy or intolerance toward the latter.

The high dietary fiber content of carob is a food with satiating properties and for this reason its intake is recommended in slimming diets.
Carob Curiosity
Nowadays it is not very easy to find carob on the market and when you find it the prices are very high.

If mixed with fats or tropical oils the carob flour is transformed into a compound very similar to the traditional chocolate.

The name derives from the carob tree or Kharrub Harrub.

The peel bean that contains the sweet pulp is quite tough while the seeds, because of their hardness, can not be eaten as it would cause damage to the teeth.

Thanks to its properties the pods are used for the treatment of gastroenteritis, especially in infants.

From the seeds and pulp of carob flour is obtained; it is intended for various uses, from pharmaceuticals to the preparation of pastries and ice cream.

It seems that the cultivation of the carob began at the time of the Greeks and was later intensified by the Arabs that exported in Morocco and Spain.

The carob tree, thanks to his majesty, is also used in coastal countries with ornamental purposes only.

From the fermentation of the pulp of the carob you get a lot of alcohol used in the industry.

The wood of the carob tree, due to its hardness, is often used in carpentry.

The carat, the unit of measurement of diamonds and precious metals such as gold, was obtained by weighing the carob and performing an arithmetic average of the values obtained.
Varieties of Carob
Currently the cultivation of carob in Italy is limited to the region of Sicily in which the most common varieties are the Morescana, the Racemosa, the Saccarata, the Latinissima and Stride.
Carob: Properties and benefits
Carob: Properties and benefits
Chemical Composition
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Cultivation and Collection of Carob
The carob tree is planted and cultivated mainly by seed in spring or october; this plant, since it is resistant to drought, prefers arid climates with exposure to the sun, while we must avoid places where the temperature drops below zero.

The fruit begins to develop in the spring to reach maturity in late summer; flowers take about a year to develop into mature fruits. The carob must be picked when they are still fresh and avoid leaving them dry because they would be too hard to be eaten. If kept in a tightly closed and dry container carob can be stored for several weeks.
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- Carob
Carob: Properties and benefits
Carob: properties and benefits
Carob and Calories
Every 100 gr. of carob have 205 kcalories.
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