Perhaps it is one of the most overlooked foods because its consumption has traditionally been associated with feeding livestock. However, the carob – or garrofa in Catalan – is a nutritious and highly versatile legume. In addition, it is a very common product in the Mediterranean, where it is found in white and black pods.
In general, carob is usually eaten in the form of flour, after having been ground. With this you can cook everything from buns and sweets to creams. In fact, it is used as a more natural substitute for chocolate, with less sugar content.
Calories: 13 kcal
Fat: 0.1g
Carbohydrates: 5.3 g
Proteins: 0.3 g
Fiber: 2.4 g
Calcium: 20 mg
Hierro: 0,2 mg
Magnesium: 3.2 mg
Phosphorus: 4.7 mg
Among the main benefits of carob, its function stands out in lowering blood glucose levels and regulating the cardiovascular system.
Likewise, the fiber it contains regulates intestinal transit and combats constipation. It also strengthens the immune system.
On the other hand, it is attributed properties to combat fatigue, which is why it is recommended for people who carry out high physical activity.
In addition, flours made from carob can be consumed by people with celiac disease.
