Carob, the fruit of a plant called carob, has a brown color and a sweet taste very similar to pure cocoa, the primary resource used for the manufacture of chocolate.
Thus, it has been used to replace or complement cocoa in the manufacture of chocolates and other products based on it.
Thinking about it, in this text Minuto Healthy will inform what are the nutrients and advantages of this fruit that has become increasingly popular. Check out
What is carob used for?
Carob flour or powder is a more nutritious option to replace cocoa.
Carob is a fruit that comes from a plant native to the Mediterranean, the carob tree ( Ceratonia siliqua), and which has a similar appearance to that of a pod. The seeds taken from inside this fruit, when crushed, generate a sweet powder rich in nutrients, which can be included in different recipes.
Due to the equality with cocoa powder, this product formed from ground carob has become a healthy item that can be used in place of cocoa.
But this is not because cocoa is harmful to health, but because it is more bitter. In general, a high amount of sugar is added to the recipes to compensate for this bitter taste and to make the food pleasant to the taste of those who appreciate chocolate recipes.
Therefore, using carob powder (naturally sweetened) avoids the consumption of sweets with a lot of sugar and, consequently, of diseases associated with the excess of it in the body.