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Carob properties, use, carob and cocoa
Table of Contents
1. What is it?
Although carob also grows wild, its main cultivation areas are other areas of the Mediterranean basin. Although it is not yet widely distributed in Poland, its production in the world is over 300 thousand tons per year. The carob tree reaches up to 1518 m and is characterized by an extended crown, evergreen leaves and a cracked bark on the bark. It reaches a length of 2025 cm and a width of 2 cm. It is brown in colour with shades of purple.2. Carob has a nutritional value
It also contains starch and hemicellulose (a fraction of the dietary fiber). Protein makes up 6% of starch, whereas in uncovered grains it is about 60%. It is also quite commonly consumed in inadequate amounts of selenium. A small part of the grains takes up water as it is only 15%.3. It's about properties
There is a significant decrease in the so-called bad cholesterol, the fraction of LDL, which is thought to increase the risk of cardiovascular disease. Due to the presence of d-pinitol, grasshoppers affect the carbohydrate economy by acting analogously to insulin. This compound also contributes to increased recovery of muscle sugar, or glycogen.4. Carob use
Although its use is no longer practiced, it is worth noting that the term carrot is derived from the seeds of the Christmas tree. 1 carot corresponds to 0.2 g, i.e. the weight of the carrot grains (carrot). Its structure also derives from the nutritional fibre, the health values of which are widely known. In accordance with the habits of the inhabitants of the Mediterranean Basin, carotenoid is used for the preparation of sugar cane. However, the main use of carrot in the manufacture of sugarcane is also the production of meat and vegetables.5. Carob and cocoa have similarities and differences
Cocoa also contains, among other things, theobromine, which together with caffeine as a psychoactive substance can stimulate, improve concentration and well-being. However, cocoa and cocoa also have a beneficial effect on the prevention of cardiovascular disease. Cocoa is not widely available in Poland, where it is widely used as a food additive. Although cocoa's dietary characteristics are very similar to those of the dietary dietary menu, it seems to have a very strong anti-cholesterol effect.
