The healthy version of chocolate powder: Carob
Considered the healthy alternative to cocoa, carob has been asserting itself as a superfood. Rich in fiber, essential vitamins and minerals, carob also allows you to respond to various health needs, since it does not contain gluten, allergens or stimulants.
Despite being similar to cocoa in color, flavor and aroma, carob flour has significant differences in terms of nutritional composition, with only a fat content of 0.3g per 100g compared to 23.4g per 100g present in cocoa powder. dust.
Carob also has a higher carbohydrate content than carob flour, with 85.6 g of this macronutrient per 100g, far above the 11.1g per 100g present in cocoa.
But these indicators are just some of the reasons that encourage the consumption of carob, and in the list of superfood requirements, they also compete:
- It is a source of fiber, which helps regulate intestinal transit;
- It has a high content of calcium and potassium, which contributes to the development of bones and correct functioning of cells, nerves and muscles;
- It is a source of several B complex vitamins, which help regulate energy production in the body and strengthen the immune system;
- Has a very low saturated fat content
Ideal for diabetics and celiacs
The composition of carob, rich in fiber, without caffeine, gluten or other types of allergens, makes it an excellent option for those suffering from diabetes, celiac disease and/or people sensitive to the consumption of stimulating compounds.
For younger people, carob powder can be an alternative to milk chocolate.
As an example, know that carob flour can be used in the preparation of foods where you want to replace cocoa/chocolate, such as:
- Smoothies, yogurts or even ice cream
- Bread dough or base for pancakes and bars
- Hot drink instead of hot chocolate
- Desserts, cakes, pies, cookies, etc.
To help you enjoy these superfoods, we leave you a cooking suggestion:
Carob and orange mousse
- 6 eggs
- 1 carob tablet (80gr)
- 2 dessert spoons of orange peel and coconut oil (to taste)
Preparation
1 - Beat 6 egg whites until stiff.
2 - Melt the carob tablet with 2 tablespoons of coconut oil.
3 - Add the peel of 1 orange and the melted carob to the egg yolks.
4 - Gradually fold in the egg whites.
5 - Refrigerate for a few hours. Mmmmm, how delicious!
Source: Recipe and photos courtesy of Carob World.