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FRUIT
From the inconspicuous blooms pods grow in
cluster hanging, directly on the tree and are converted to carob flour converted (roasted)
or are cooked unprocessd.
The pod is first green and soft and
becomes hard and dark-brown during the ripe. It is durable
for a long time.
The 10-30cm long pods consists
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- approx. 50-60 % fruit sugar
- vitamins of the b-group and
ß-Carotin (preliminary stage of the A-Vitamin)
- minerals (potassium,
magnesium, calcium, phosphorus)
- trace elements (iron, manganese, chrome,
copper, nickel)
- small quantities of isobutter acids (cause the easily
rancid smell)
- Tanning agent and fibril
- Fibre such as lignin (cholesterol-lowering, has positive effects
on the level of blood sugar, one use with
diabetes and adiposity)
- at least 6 different substances to restrain the
creation of tumours
- anti-oxidative substances as cell protection forwards
free radicals so mentioned to function
- 100g carob contains 753 kJoule/18o
kcal.
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CORE
Each pod contains between 5-15 roundish-flat, hardshelled grains. These
are converted to flour (locust bean gum), which has a high percentage at
Galaktomannan (swelling, not usable carbohydrates, 5-fold more swellable
than normal starch).
It is processed to a food additive (E410) and serves also as
technologically used thickener.
It affects the
entire intestinal tract in a cleaning way. With higher doses an exhausting effect occurs. |
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WOOD
The wood is form stable, non-shrinking with rustic grain and it is
rotting-resistant and therefore used for fences, parquet and doors. |