Carobs are also eaten. Uses, properties and benefits.

Perhaps you have in mind that the carob, a very common fruit in the Mediterranean, is a food that is used mainly for livestock. It used to be said that it was a “food for poor people”, and even the same farmers abandoned or reconverted those crops that nobody wanted.

But after many scientific studies that point to it as a quality product with many beneficial properties, carob can also be eaten! These have been put in the crosshairs of nutrition lovers, pastry chefs and chefs and have given them back the place they deserve. So much so, that nowadays it is used to make products such as flour, vinegar, chocolate or milk powder.

The carob, a gourmet product

Currently, not only animals consume it. It is also used in the pharmaceutical and cosmetic industry, flour is extracted for confectionery, and it is used as a sweetener or as a thickener, among other uses.

And it is that this fruit, elongated in shape and dark brown in colour when ripe, may be unattractive, but inside it hides a sweet pulp that is worth gold and that has nothing to envy to chocolate. There are many experts who put an expiration date on cocoa production, turning the carob into its worthy successor. And we also think that at Pobill Ecològics.

What are the benefits of carob?

We bet few of you know that carob is a legume, from the same family as lentils or chickpeas. Like legumes, carob has a high energy value, essential vegetable proteins, B vitamins and minerals such as iron, magnesium, calcium and lots of fiber. And what is better, it is low in fat and a source of quality carbohydrates.

Additionally, carob is beneficial for digestive health, as it is rich in tannins (molecules useful for their antioxidant properties), which help fight toxins in the digestive tract and prevent the growth of bad bacteria in the intestines.