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Carrots Properties, uses, carrots and cocoa
Table of Contents
1. What is it?
Although it is not yet widely distributed in Poland, its production in the world is more than 300 thousand tons per annum. Although the carob also grows wild, its main cultivation areas are the areas of the Mediterranean Sea basin. The largest carob plantations can boast Italy and Portugal. Although in Poland it is still not widespread, its worldwide production also exceeds 300 thousand tonnes per year.2. Carob has a nutritional value
Carrots contain a high amount of sugars (4856% pulp, about 70% plant). It is dominated by glucose, fructose and sucrose. It also contains starch and hemicellulose (a fraction of the dietary fiber). One of the valued ingredients of carrots is galactomannose. Protein makes up 6% of manure, whereas in cereals without a coating it is about 60% of the plant.3. It's about properties
Because of the fiber content of carbohydrates, it can be recommended for people with elevated cholesterol levels in the blood, because the fiber has the effect of reducing its concentration. There is a significant decrease in the so-called bad cholesterol, or LDL fraction, which is considered to be the most elevating risk of cardiovascular disease. Carbohydrate also has a positive effect on the work of the digestive tract, improves intestinal peristalsis and constipation.4. Carob use
This property has been used in past years by pharmacists and jewellers to determine the weight of various raw materials. Although its use is no longer practiced, it is known that the term carrot comes from the seeds of the carrot tree. 1 carot corresponds to 0.2 g, or the weight, of the grain of carrot (grain of cotton). Carrot tree is a highly carbonaceous plant from which both grain and fruit can be derived. Its structure may also depend on its nutritional value.5. Carob and cocoa have similarities and differences
Cocoa is similar to traditional cocoa, but it has a delicate, sweet flavor that is lacking in cocoa beans. It is valued as a cocoa substitute in chocolate-like products mainly because of its hypoallergenic nature. Unfortunately, cocoa is a fairly common and potent allergen.
