CAROB FLOUR BIO 200g.

CAROBAL BIO ... THE COCOA SUBSTITUTE
Organic farming product from Cyprus.

We also know it as St. John's bread, it comes from the evergreen carob tree (Ceratonia siliqua) which grows in hot and dry climates. The green pericarps of the tree contain green pulp that is edible. However, when dried, they turn dark brown while the pulp is roasted and ground into flour/powder that is used in baking and in the preparation of pastries . The seeds inside the pericarp are used to make a thickening agent that we find in ice cream and cream cheeses.

Carob is very helpful for those who are allergic to chocolate . When we substitute carob flour for cocoa powder, we reduce the sugar in the recipe by 2 tablespoons (25 ml) and increase the fat by 2 tablespoons (25 ml). Because carob contains no fat, carob flour makes the texture of baked goods a little grainier.

Carob flour contains much more sugar, but less fat than cocoa powder . For those who do not want the stimulant caffeine and theobromine, an alkaloid in chocolate, carob flour is a valuable addition. It does not contain caffeine, while 100 gr. contains only 3 mg. theobromine. 100 gr. of chocolate contains 180 mg. of caffeine and 2,320 mg. of theobromine. However, both contain antioxidant flavonoids . (Joachim et al., 2008)

Carob is considered a natural sweetener (40–45% sugar) but is rich in B vitamins (B2/B3/B6 and minerals such as calcium and phosphorus . It also contains protein and carbohydrates (Kirsch Mann, 2007).

Carob has 1/3 of the calories of chocolate and is rich in pectin. It does not contain phenylethylamines, which are found in chocolate and cause migraines. The calcium in carob is twice that of coffee and without the oxalic acid of cocoa, which prevents the absorption of calcium. 100 gr. of carob flour contains 40 gr. of fiber! Carob flour has vitamin A and in addition to the aforementioned minerals, it contains copper, manganese, potassium, magnesium, zinc and selenium (Murray et al.,2006).

Carob fights diarrhea in young children, especially if combined with grated apple that we leave for a few minutes to turn dark. The tannins of carob are not water-soluble and do not combine with proteins, nor do they make them unavailable. These tannins have an astringent effect on the digestive system, combining and inactivating toxins while preventing the growth of bacteria.
Mix 20 gr. of carob flour with a little boiled apple or some sweet potato puree.

Also, in gastroesophageal reflux, carob flour with its fibers and sugars makes food stickier and provides relief by reducing acid reflux into the esophagus.