The excellent nutritional properties of carob have made it edible for the past 4000 years. In Greece, due to its ease of availability, it was one of the main sources of food during the occupation period. It was later undervalued and forgotten. Carob remains a complete nutritional fruit, and its nutritional value is significant for the health of the body.

Its antioxidant properties are due to its high content of dietary fiber, polyphenols, and tannins. Although rich in sugars, it has very few calories, low fat, and no caffeine. Carob contains large amounts of vitamins (A, B, B2, D) and trace elements (calcium, potassium, phosphorus, magnesium, and iron), making it a natural remedy for bone diseases.

Clinical studies have shown that systematic consumption of carob reduces cholesterol. It is tasty, easy to digest, and holds a significant place in traditional Mediterranean cuisine. Carob is very beneficial for those allergic to chocolate. When we replace cocoa powder with carob flour, we reduce sugar in the recipe by 2 tablespoons (25 ml) and increase the fat by 2 tablespoons (25 ml).

• Organic Product
• Origin: Spain
• Nutritional information per 100g:
• Energy: 946kj/229kcal
• Proteins: 5g
• Fiber: 41g
• Carbohydrates: 92g
• Fats: 1g
• Salt: 36mg