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Kitchen Dictionary: carob

Pronounced: KEHR-uhb

The long, leathery pods from the tropical carob tree contain a sweet, edible pulp and a few hard, inedible seeds. The pulp is dried, roasted and ground into a powder, which is then used to flavor baked goods and candies. Carob is sweet, low in fat, has no caffeine and tastes similar to chocolate and is often used as a chocolate substitute. The seeds, which are extremely uniform in size and weight, are thought to have been the original standard karat weight used by jewelers.


Season: available year-round

More Carob Recipes
Popular Carob Recipes
Whole Wheat Carob Brownies
Vegan Oatmeal Carob Cookies
Raw Carob Fudge Brownie

Nutrition Facts

Calculated for 1 oz
Amount Per Serving %DV
Calories 153
Calories from Fat 80 (52%)
Total Fat 8.9g 13%
Saturated Fat 8.2g 41%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 179mg 5%
Total Carbohydrate 16.0g 5%
Dietary Fiber 1.1g 4%
Sugars 1.1g
Protein 2.3g 4%

How is this calculated?