Carob is actually a legume often times used as a substitute for chocolate. Carob is naturally sweeter than chocolate, but not as flavorful. However, it has many attributes that make it a good alternative to using cocoa.
For one, it does not contain caffeine and two, it is sweeter so less sugar is needed in recipes when using carob. In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat. I’m starting to like this stuff!
Carob is an alkaline food. The Ph or chemistry of your body, for ideal health should be 80% alkaline and 20% acidic. Foods influence the chemistry of your body. Carob is also low in fat, helps to stabilize blood sugar, good for teeth and gums and free from stimulants such as caffeine.