Carob is a natural fruit grown in the Mediterranean region, known for its rich nutritional value. Carob benefits include supporting digestion, providing energy and being rich in minerals.

What Is Carob?

Although its English name is “carob,” it is generally known as “St. John’s Bread.” In German, it is called “Johannisbrot.” In both languages, the name means “Bread of Saint John.” It is believed to be the fruit that Saint John consumed instead of bread while living in the desert. Carob has been known for approximately 5,000 years.

Until a few centuries ago, carob was widely used as a substitute for sugar or as a primary ingredient in desserts. With the introduction of white sugar production, this tradition and healthy dietary culture gradually disappeared. The carob tree does not bear fruit during its first 15 years. A mature carob tree can produce up to 1,000 kilograms of fruit.

Characteristics and Nutritional Values of Carob

Characteristics of Carob

It can grow up to 10 meters in height. It has a wide crown and a thick trunk. The bark is brown, rough, and the branches are highly durable. The compound leaves, arranged oppositely, are 10–20 cm long and have pointed tips. The flowers are small, numerous, and light greenish-red in color, measuring 6–12 cm in length. The legume (pod) is brown to purplish, shiny, flat, and ranges from 10–30 cm in length. The mesocarp (middle layer) of the fruit is soft and sweet when fresh. Each pod contains approximately fifteen flat, hard-shelled seeds. The seeds contain a substance known as Trigosol.

Nutritional Values

In 1 kg of molasses:

8069 mg Potassium
698 mg Calcium
565 mg Phosphorus
147 mg Sodium
383 mg Magnesium
3.54 mg Iron
2.4 mg Copper
3.2 mg Zinc
3.9 mg Manganese