The carob (Ceratonia siliqua) is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East. Portugal is the largest producer of carob, followed by Italy and Morocco.
| Carob Quick Facts | |
|---|---|
| Name: | Carob |
| Scientific Name: | Ceratonia siliqua |
| Origin | Native to the Mediterranean region such as Southern Europe, Northern Africa, larger Mediterranean islands, Levant and Middle-East of Western Asia into Iran and Canary Islands and Macaronesia. |
| Colors | Dark-brown |
| Shapes | Curved, compressed, turgid, 7.5-20 cm long, 1.2-2.5 cm wide |
| Flesh colors | Brownish |
| Calories | 229 Kcal./cup |
| Major nutrients | Total dietary Fiber (107.89%) Carbohydrate (70.42%) Copper (65.33%) Iron (37.88%) Vitamin B2 (Riboflavin) 0.475 mg (36.54%) |
| Health benefits | Digestive health, Promote healthy cholesterol, Antioxidant activity, Cytotoxic activity, Treat diarrhea |
Ceratonia siliqua is also known by these names: Carob, Carob tree, St John’s-bread, Locust bean, and Locust tree. Carob is a species of flowering evergreen shrub that belongs to the Fabaceae family. The carob tree is inherent to the Mediterranean region such as Northern Africa, Southern Europe, larger Mediterranean islands, Northern Africa, Levant and Middle-East of Western Asia to Iran and Canary Islands and Macaronesia. It is cultivated for its edible pods and grown as an ornamental tree in gardens. The carob tree has the ability to tolerate heat and drought and is well adapted to the Mediterranean climate. The carob tree is cultivated on marginal lands in the Mediterranean basin where few other crops are cultivated economically. Carob is inter-planted with grapes, olives, and nuts.
The tree could reach 15 meters high having a trunk of 3 feet in circumference. Branches possess evergreen and oval-shaped leaves with clusters of red flowers. It turns into seed pods. Unripe pods are soft, fleshy, and bright green and have a similar appearance to pea pods. Ripe pods have a sweet taste due to high isobutyric acid content which releases a reminiscent aroma of Limburger cheese. The dried ripe pods have hard seeds which provide a rattle effect. Pods are slightly curved, long, thick, and dark brown measuring 4 to 10 inches long. Raw carob tastes subtly sweet having pleasant like a taste of caramel. Fresh pods are the nutritious form of carob. Dried pods of Carob are used for making fresh raw carob powder. Carob was the primitive source of sugar till sugarcane was widely available. Presently, it is used as a substitute for chocolate that contains theobromine, an enzyme that is highly toxic to dogs as well as some people.
Fruit is used for both human nutrition as well as animal feed. It is rich in protein, carbohydrates, and low levels of fat. It also has Calcium, Magnesium, Phosphorus, Iron, Manganese, Potassium, Copper, Barium, Nickel, Copper, and Vitamins such as B, A, D, B3, and B2. Carob is free from caffeine, oxalic acid and bromine, tyramine, and methylamine. Carob has antioxidants in the form of polyphenols. It has a meaningful role in human health. The natural thickening substance obtained from endosperm is used as confectionery. It is also used in the food, cosmetic and pharmaceutical industries. Moreover, Carob is a multipurpose tree that helps to prevent soil erosion.
History
Carob pods and powder have been used for thousands of years by civilizations that are located in the Mediterranean region as well as the Adriatic Sea. Carob trees have been used for long time dating back to ancient Egyptian times. Carob sees has gum-like qualities which are used as a bonding adhesive for mummies when buried in tombs. St. John’s bread was named with the famed story of St. John who is a Baptist monk who enjoyed consuming pods of the carob fruit. The term bread was due to the texture of fresh ripe pod which is slightly chewy in nature. It has been used as a liqueur, syrup, and ingredient in the Mediterranean region. Carob syrup is commonly known as black gold on the island of Cyprus. Today Carob is used as a beverage and consumed fresh for ceremonial purposes in Islamic customs and used as a traditional food in the Jewish community for a celebration of special holidays. The old-style carob press is found in small villages in Lebanon as well as other parts of the world. Today Spain, Morocco, Italy, Greece, and Portugal are the top carob producing countries. Carob has its way all around the world which includes California as well. Evidence has shown the use of Carob products dating back to ancient Greece and Egypt. It was used as a food source. Seeds of Carob are consistent in size and weight. This species is ancient and has survived the last ice age and flourished in the Mediterranean region. It is adapted to harsh climates as well as poor soils. The species is cultivated widely throughout its natural range due to its reliability as a resource of food and fuel during times of drought as well.
Plant
Carob trees are dioecious but some might be hermaphrodite and grow to the height of 15 meters. The crow is semi-spherical and broad which is supported by a thick trunk having brown rough bark and sturdy branches. Leaves are alternate, pinnate measuring 10 to 20 centimeters long. The plant bears blossom in autumn. Flowers are small, numerous, arranged spirally along the inflorescence axis in catkin-like racemes which are borne on spurs from old wood and even on trunk. The flowers are pollinated by both insects and winds. The plant bears pods as a fruit that is compressed, elongated, straight, or curved and is thickened at sutures. Each pod possesses eight seeds. It prefers warm temperate and subtropical areas and tolerates hot as well as humid coastal areas. The tree prefers sandy loams, is well-drained, and cannot tolerate waterlogging.
Nutritional value of Carob flour
Calories 229 Kcal. Calories from Fat 6.03 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 3.69 g | N/D |
| Energy | 229 Kcal | N/D |
| Energy | 957 kJ | N/D |
| Protein | 4.76 g | 9.52% |
| Total Fat (lipid) | 0.67 g | 1.91% |
| Ash | 2.34 g | N/D |
| Carbohydrate | 91.55 g | 70.42% |
| Total dietary Fiber | 41 g | 107.89% |
| Total Sugars | 50.55 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 358 mg | 35.80% |
| Iron, Fe | 3.03 mg | 37.88% |
| Magnesium, Mg | 56 mg | 13.33% |
| Phosphorus, P | 81 mg | 11.57% |
| Potassium, K | 852 mg | 18.13% |
| Sodium, Na | 36 mg | 2.40% |
| Zinc, Zn | 0.95 mg | 8.64% |
| Copper, Cu | 0.588 mg | 65.33% |
| Manganese, Mn | 0.523 mg | 22.74% |
| Selenium, Se | 5.5 µg | 10.00% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.055 mg | 4.58% |
| Vitamin B2 (Riboflavin) | 0.475 mg | 36.54% |
| Vitamin B3 (Niacin) | 1.954 mg | 12.21% |
| Vitamin B5 (Pantothenic acid) | 0.048 mg | 0.96% |
| Vitamin B6 (Pyridoxine) | 0.377 mg | 29.00% |
| Vitamin B9 (Folate) | 30 µg | 7.50% |
| Folate, food | 30 µg | N/D |
| Folate, DEF | 30 µg | N/D |
| Choline | 12.3 mg | 2.24% |
| Vitamin C (Ascorbic acid) | 0.2 mg | 0.22% |
| Fat-soluble Vitamins | ||
| Vitamin A, RAE | 1 µg | 0.14% |
| Vitamin A, IU | 14 IU | N/D |
| Beta Carotene | 8 µg | N/D |
| Vitamin E (alpha-tocopherol) | 0.65 mg | 4.33% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.093 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.001 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.074 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.014 g | N/D |
| Fatty acids, total monounsaturated | 0.203 g | N/D |
| Palmitoleic acid 16:1 (hexadecenoic acid) | 0.004 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.2 g | N/D |
| Fatty acids, total polyunsaturated | 0.222 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.218 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 0.004 g | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.049 g | 11.14% |
| Threonine | 0.279 g | 15.85% |
| Isoleucine | 0.215 g | 12.86% |
| Leucine | 0.455 g | 12.31% |
| Lysine | 0.202 g | 6.04% |
| Methionine | 0.083 g | N/D |
| Cystine | 0.03 g | N/D |
| Phenylalanine | 0.156 g | N/D |
| Tyrosine | 0.124 g | N/D |
| Valine | 0.459 g | 21.73% |
| Arginine | 0.134 g | N/D |
| Histidine | 0.126 g | 10.23% |
| Alanine | 0.602 g | N/D |
| Aspartic acid | 0.518 g | N/D |
| Glutamic acid | 0.373 g | N/D |
| Glycine | 0.275 g | N/D |
| Proline | 0.365 g | N/D |
| Serine | 0.313 g | N/D |
| Flavan-3-ols | Amount | % DV |
|---|---|---|
| (+)-Catechin | 52.3 mg | N/D |
| (-)-Epicatechin 3-gallate | 31 mg | N/D |
| (-)-Epigallocatechin 3-gallate | 112.7 mg | N/D |
| Flavonols | Amount | % DV |
|---|---|---|
| Kaempferol | 0.5 mg | N/D |
| Myricetin | 6.9 mg | N/D |
| Quercetin | 39.9 mg | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Health Benefits of Carob
Carob does not have theobromine or caffeine which are stimulants. Carob helps to promote the immune system, improve digestion, lower chances of cancer, prevent cardiovascular diseases, slow down aging and prevent diabetes.
- Digestive health
Carob is a medicinal plant that is used in traditional medicine for treating gastrointestinal disorders. It is analyzed that phytochemical constituent as well as pharmacological activities of Carob on the gastro-intestinal tract. The study conducted on leaves and pods of Carob showed high content of carbohydrates, minerals, dietary fiber, flavonoids, polyphenols, and low content of lipid and protein. The plant has antimicrobial, anti-inflammatory, antioxidant, anti-diarrheic, anti-constipation, anti-ulcer, and anti-absorptive of glucose activities in the gastrointestinal tract. It is concluded that this species has therapeutic and preventive properties in digestive tract on the basis of chemical and pharmacological features. (1)
- Promote healthy cholesterol
Carob pulp has insoluble fiber which is known to affect blood lipids in animals like soluble dietary fiber. The study was conducted to investigate the beneficial effect of carob pulp preparation on serum cholesterol in humans. The regular intake of food products rich in carob fiber has beneficial effects on the human blood lipid profile by lowering bad cholesterol levels and improving the LDL to HDL cholesterol ratio. The study concluded that consuming carob fibers effectively prevents as well as treats hypercholesterolemia. It could lower the risk of cardiovascular problems such as atherosclerosis, high blood pressure, strokes, and heart attacks. (2)
- Antioxidant activity
The study shows that polyphenols extracted from pods of Carob display strong free radical scavenging inhibition against discoloration of beta-carotene. An intake of carob pods offers antioxidant activities and is suggested for significant use for functional food and as a food ingredient for humans and animals. (3)
- Cytotoxic activity
The study was conducted to set up phytochemical content, cytotoxic activities, and antioxidant capabilities of methanol extracts of the Carob tree. Studies show that carob extracts have a high content of phenolic compounds which possess antioxidant activities by repairing cell damage caused by free radicals of the body and also counteracting the cervical cancer cells. Carob is toxic to cervical cancer cells. The antioxidant activities of polyphenols eliminate harmful free radicals from the body.
- Treat diarrhea
The study conducted on tannin-rich carob pods for treating acute onset diarrhea reported that tannin-rich carob pod powder improved the condition of diarrhea in infants after two days of treatment. It normalized defecation and body temperature and lowered vomiting. Study shows that carob pod powder has a quick reaction against diarrhea in infants.
- Diabetes treatment
Carob has low sugar, 1/3 of calories, and a fraction of fat content. It assists in the prevention of spikes in blood sugar and is considered a safe dietary choice for diabetic patients. So it is a better substitute for chocolate and also provides fiber and protein which is lacking in protein. It is a great choice for people who are trying to lose some weight without affecting tooth health.
- Lose weight
Carob has fiber that inhibits the secretion of postprandial ghrelin which is a hormone that informs the body that it is hungry, released occasionally after eating. Carob can lower the chances of overconsumption and supports weight loss activity.
- Treat polio and osteoporosis
Carob has a high content of calcium, phosphorus, and gallic acid which counteract polio and osteoporosis. It is helpful for those children suffering from polio.
- Cure for the common cold
Carob is loaded with antioxidants, vitamin E, and phytonutrients which are helpful for treating maladies such as cold and flu. Carob has gallic acid which offers anti-allergic, antiseptic, and anti-bacterial properties. It also treats coughs and anemia. It encounters lung cancer in exceptional cases.
Traditional uses
- A decoction made from pulp is used for treating diarrhea, heartburn and provides relief from irritation within the gut.
- Pods of seeds are used to cure coughs.
- Carob is also used for treating vomiting, cough, and obesity.
- It supports digestion and treats bacterial infections.
- The powder extracted from Carob is useful for treating prostate infections and prostatitis.
- Carob is used to eliminate warts and pods are helpful for a persistent cough.
- Face pack of seed pod powder helps to cleanse as well as tone skin.
- Pods are used for poor eyesight, intestinal worms, and eye infections.
- It provides relief from pain.
- Carob is used for preventing anemia, osteoporosis, and osteoclasis.
Precautions
- Use it under the supervision of a health practitioner.
- Do not use in excessive amounts.
How to Eat
- Pup is made in carob flour which is used for making cakes, bread, and chocolate.
- Ripe and dried are ground to carob powder and used as a substitute for cocoa powder.
- In Greece and Crete, Carob syrup is used as a natural sweetener.
- Pulp is used as a substitute for chocolate in cakes and drinks.
- Roasted seeds are a substitute for coffee.
- Syrup made from pods is used for making carob chips, baked goods, carob-covered fruits, and ice cream.
- It is used in dairy products and beverages.
- Seed flour is used to produce gluten-free starch bread.
- Make carob chips from Carob powder.
- The seed oil is used as a thickener for soups, ice creams, cheeses, and syrups.
Other Facts
- Carob pods are used in the Iberian Peninsula as animal fodder to feed donkeys.
- Flour of seed pods is used to make cosmetic face packs.
References
