Nutritional Substitute for Chocolate the History uses and value of Carob

Carob versus Chocolate – Is the Former Better than the Latter? Carob is often considered to be a chocolate or cocoa substitute and is defined as “A powder or fine flour ground from the carob pod or locust bean. It is naturally sweet, low in fat and has no caffeine. It has a dark brown flavor and substitutes for chocolate, but lacks the characteristic bitterness of chocolate.” The question of whether carob is a better food choice than chocolate is a highly debatable one. Let’s take a closer look … A Look at the Origins of the Carob Plant Carob trees (Ceratonia siliqua) are very attractive looking evergreen trees that have compound leaves, which means that they consist of two to six pairs of oval leaflets. These trees, which originate from the eastern Mediterranean (the Middle East) and have been grown for over 4000 years, can grow as tall as ten to fifteen meters. Carob is now grown in abundance […]

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