Most Important Benefits of the Carob
The carob tree is considered a perennial tree and its native habitat returns to Greece and then spread its cultivation in the rest of the world and resembles the fruits of carob horns of the pea plant, but it is characterized by its dark brown color as the fruits of the carob are characterized by the sweetness of the taste of its flame, which can compensate for the health benefit provided by Chocolate for the human body, in addition, can be eaten with fresh or dried carob fruits or in the form of powder or concentrated syrup or as a dietary supplement and can be used carob gum in the manufacture of some cosmetics.
Nutritional value of the sheep
The pea and bean horn of the carob is made up of 3 parts: the outer shell, the inner pulp, and the seeds. The carob horn has a high nutritional value, it is a source of important proteins and vitamins and is a healthy meal.
It is characterized by tannins, which consist of gallic acid, which acts as analgesic, anti-allergic, antiviral, bactericidal, microbial, antioxidant, and sterile substance.
Source of insoluble dietary fiber.
A good source of vitamin E, vitamin D2, and alpha-tocopherol.
A good source for a group of B vitamins such as riboflavin (vitamin B2) and niacin.
Source of essential minerals such as calcium, magnesium, and potassium.
the nutritional value of 100 g of ground carob flour according to USDA and its essential nutrients:
Calories: 229 calories
Carbohydrates: 92 g
Proteins: 5 g
Fat: 1 g
Dietary fiber: 41 g
Potassium: 852 mg
Calcium: 358 mg
Sodium: 36 mg
the most important benefits of the carob
♦️Promote heart health:
Carob reduces the risk of heart disease, helps reduce high cholesterol and reduces the percentage of lipoprotein that people with high cholesterol suffer because it contains the antioxidant compound polyphenols.
♦️ source of many minerals:
Carob contains many minerals (zinc, copper, potassium, magnesium, selenium, and manganese).
♦️Fight of cancer:
Carob contains glycol acid and flavonoids which contribute to reducing oxidative stress and studies have shown that flavonoid has anti-cancer, inflammatory and diabetes properties and also has the ability to protect nerve functions as glycoside has a superior ability to protect the body from damage Free radicals and elimination of cancer cells.