Carob (Ceratonia siliqua) is a fruit of the tree in the shape of a pod with dark brown seeds, a pleasant and sweet taste reminiscent of chocolate. In Ancient Egypt, carob was used as a sweetener and digestive supplement. During the Spanish Civil War, carob was used to fight hunger and malnutrition.
Nutritional composition of carob: It is rich in vitamins A, B1, B2, B3, B6, B9, C and E. Due to their functions, these vitamins support proper metabolism, build tissues and allow the body to better use the energy of carbohydrates, proteins, and fats.
Of the minerals, it contains iron, copper, manganese, selenium, zinc, phosphorus, magnesium, calcium, sodium, and potassium. They affect the balance of fluids in the body, a good digestive process, cell growth and protect bones, membranes, and organs. They also participate in the transmission of nerve impulses, stimulate physical endurance and transport of oxygen. These minerals still maintain energy balance and have a good effect on reducing stress and depression.
Carob seeds are rich in soluble plant fibers that have a good effect on digestion and proper bowel function.
It contains the essential amino acid tryptophan, and in combination with other flours, it provides nutritionally nutritious food that will be a good substitute for proteins of animal origin. Therefore, it is recommended during the period of growth and development of the child and in the vegan diet.
High levels of tannins (a powerful antioxidant), help fight premature cell aging, have anti-inflammatory and antibacterial effects, regenerate cells, reduce triglycerides and LDL, and increase HDL.
It contains a small amount of good fat, and it does not affect obesity.
Finely ground carob (powder) is an ideal substitute for cocoa powder, due to its chocolate taste.
Compared to chocolate, carob is three times richer in calcium. Carob can be used as a sweetener in powder form or as a substitute for flour where the granules are larger. Carob is an ideal food for those who do not tolerate gluten or are allergic to nuts. It can replace part of the flour in sweet recipes.
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