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Carob

In season all year

Food Description:

The carob plant (Ceratonia siliqua) is an evergreen tree in the legume family, native to Eastern Mediterranean countries. The carob beans are found in reddish brown pods about a foot in length. Carob seeds and pods are edible. The ground seeds are used as a substitute for cocoa and have been used as a food and natural sweetener for over 5000 years.

General Information:

Category: Legume
To Buy: Purchase in pods or beans or ground as a carob powder.
To Store: Store in an airtight container in a dark place.
Tips and Tricks: Carob is a natural sweetener, and is also good for bowel motility. Is high in minerals and low in fat- a perfect substitute for chocolate. It contains no caffeine, but has a similar colour and fragrance to cocoa powder and a more mild flavour.

Nutrition (1 Tablespoon):

Energy (kJ): 68
High GI > 70 : Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; High GI foods raise blood sugar levels quickly and creating energy spikes followed quickly by energy slumps.
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Carbohydrates, g: 3.6
Protein (g): 0.5
Saturated Fat, g : 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Use in place of cocoa in smoothies or is delicious as a hot drink together with soy milk and vanilla.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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