You may have noticed that I use Carob a lot in my cooking. So I thought I would share some things about carob. People use it mostly for a chocolate substitute, I do. It actually is in the Legume family. This picture is of a carob tree. Carob does not taste like chocolate. If you bite into carob thinking it is chocolate, well lets just say that it is not a good thing. Really carob has a very good flavor, but you do have to be careful. I bought carob chips before that were not as good as others. Carob also comes in bars and in powder form just like chocolate does and can be used in cooking just the same. Most people that I know that use carob in place of chocolate do so only because carob doesn't have caffeine like chocolate does. But really carob is very good for you. It is naturally more sweet than cocoa, what chocolate is made from, so you don't have to add as much sugar to it. It is naturally fat free. It has "as much vitamin B1 as strawberries; as much niacin as Lima beans, lentils, or peas; and more vitamin A than eggplant, asparagus, and beets" reports the Gilead Institute. Carob also has some trace minerals and compared to chocolate has three times more calcium. Carob is protein rich and also has vitamins B2, B3, and D. So if you haven't tried carob, buy some, give it a try.
Wednesday, June 30, 2010
Wisdom Wednesday!!!
Carob
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