Carob! Yummy and Good for You! :)
I was thinking today of how much I love the taste of carob all by it's lonesome. I wanted to see if this was something I would keep or do away with during my transitioning to a more mono eating. So, I started researching carob to see what was in it. And this is what I found.
Carob is up to 8% protein and contains vitamins A, B, B2, B3 and D. It is also high in calcium, phosphorus, potassium and magnesium and contains iron, manganese, barium, copper and nickel. However, it should of course only be eaten in moderation alongside a balanced diet. It has no oxalic acid which prevents the body using calcium and zinc. These minerals are vital to a healthy skin and the presence of oxalic acid in chocolate may be connected to the onset of spottiness noticed by some teenagers on the consumption of larger amounts of chocolate.
The main constituents of carob are large carbohydrates (sugars) and tannins. The sugars make carob gummy and able to act as a thickener to absorb water and help bind together watery stools. Tannins from carob, being water insoluble, do not bind proteins as some tannins do. Carob tannins do bind to (and thereby inactivate) toxins and inhibit growth of bacteriaóboth of which are beneficial when it comes to diarrhea. Dietary fiber and sugars may make food more viscous in the stomach and thus interfere with reflux of acid into the esophagus.
Pretty cool this little plant/bean. :) Just thought I would share.