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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.

    Ingredient

    Season: available year-round

    More Carob Recipes
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    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?

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