Carob three

Carob is an evergreen bushy tree, widespread in Europe. Of its pods made from carob flour. It grows well in warm temperate and subtropical climates, as tolerated hot and humid coastal parts.Three carob is sustainable to drought. Carob is a typical culture of the southern parts of Portugal, Spain and the Italian islands of Sicily and Sardinia. The tree begins to bear fruit (pods) after six years. When carob tree reaches 12 years of age, it is easy to give 50 kg of fruit per year. The more you grow old carob tree, the yield it increases - up to 100 120 kg. It's amazing that you can continue to give 100.

Locust was also very popular sweetener. Carob pods were the largest source of sugar before sugarcane and sugar beets. Nowadays bean seeds are used in cosmetics for the treatment of tobacco and paper production. Carob powder or chunks are also used as an ingredient substitute cacao, chocolate, pastry and cakes.

Many people mix with raw carob for cocoa taste better. In Cocoa has a lot of magnesium, while seaweeds has many calcium. Carob contains about three times more calcium than chocolate, but only 60% of its calories. Furthermore, carob contains vitamin B1 vitamin A and others. Carob also contains vitamin B2, calcium, magnesium, potassium and trace elements iron, copper, nickel, manganese and chrome. Carob not contain gluten and stimulates the nervous system, it is therefore appropriate to be consumed even in the afternoon, and at later times. It is also known that the locust has a therapeutic effect on diarrhea and helps with nausea, vomiting and indigestion.