Nutritional Values of Carob
Carob; It is a fruit that attracts attention with its high natural sugar and dietary fiber content, very low fat content and minerals such as calcium and potassium. However, there is no single answer to the question of "nutritional value of carob"; values vary depending on the variety of fruit, moisture content and the way the product is processed.
In this article, we examine the energy, macronutrients, minerals and vitamins per 100 grams based on carob flour data from the US Department of Agriculture's (USDA) FoodData Central database; we compare these values with scientific studies and explain how they should be interpreted.
Things to Know When Reading Nutritional Values
It is possible to see different figures on the nutritional value of carob in different sources. There are several reasons for this:
| Product difference | Whole fruit, seeded pulp, carob flour/powder and carob molasses are not the same product. |
| Humidity difference | The water content of dried powder and harvested pods is different; as the water decreases, the amount of nutrients per 100 grams increases. |
| Variety and growing conditions | The sugar, fiber and mineral content varies by variety, geography and harvest time. |
| Analysis method | In particular, the calculation of dietary fiber and energy may give different results with different methods. |
Therefore, the following values are measured reference data for a specific product; It is necessary to look at the nutritional statement on the packaging for the values of the product you purchased.
Energy and Macronutrients in 100 Grams of Carob Flour
The values per 100 grams for the "Carob flour" record in the USDA FoodData Central database are as follows (USDA FoodData Central, SR Legacy, 2019):
| Nutrient (100 g) | Quantity |
|---|---|
| Energy | 222 kcal (929 kJ) |
| Water | 3.58 g |
| Protein | 4.62 g |
| Total fat | 0.65 g |
| Carbs (from the difference) | 88.88 g |
| Total dietary fiber | 39.8 g |
| Total sugars | 49.08 g |
| Cholesterol | 0 mg |
| Caffeine | 0 mg |
| Theobromine | 0 mg |
The main conclusions that emerge from this table are: About half the weight of carob flour is made up of sugars, and about two-fifths of dietary fiber. The fat content is less than 1 gram and the protein is medium-low. It should be noted that the carbohydrate value is calculated from the "difference", that is, it also includes fiber.
A small note on the energy value: Although the total carbohydrate is high, the energy value given as 222 kcal is associated with the fact that the energy contribution of dietary fiber is calculated differently from digestible carbohydrates. Different energy values can be seen on packaging because different countries' databases and label rules use different calculation factors.
Sugar and Dietary Fiber in Carob
Carob has two distinct aspects in terms of nutrition: high natural sugar and high fiber.
Sugars: Review studies report that carob pulp contains around 48–56 percent total sugar in dry matter, the predominant sugar is sucrose, and sucrose can reach up to 52 grams per 100 grams in dry matter. Fructose and glucose are found at lower levels (Goulas et al., 2016). In other words, the sweetness of carob comes mainly from natural sucrose. A digestion simulation study conducted in Portugal also showed that sucrose is the highest concentration of sugar in carob flour and is broken down into glucose and fructose during digestion (Vilas-Boas et al., 2022). The same picture is seen in carob syrups: The average sucrose content of 10 carob syrups purchased from the market in Turkey was found to be 385.90 g/kg in dry weight, significantly higher than glucose (152.44 g/kg) and fructose (162.03 g/kg) (Tetik et al., 2011).
Dietary fiber: It is reported that total dietary fiber in carob pulp is generally in the range of 30–40 percent. Most of the fiber obtained from carob is insoluble fiber; it consists of cellulose, hemicellulose, lignin and insoluble polyphenols (Goulas et al., 2016). In a study conducted in Cyprus, total dietary fiber was measured in the range of 25.43–26.24 percent in the pulp of three local varieties, and 30.35 and 37.32 percent in two commercial carob powders. The researchers stated that according to the European Union's nutritional claim guidelines, locust bean pods and carob powder fall into the category of "high fiber content" (Papaefstathiou et al., 2018).
We discuss the fiber issue in more detail in our Carob and Dietary Fiber article.
Mineral Content of Carob
Carob is a fruit that attracts attention, especially in terms of calcium and potassium. According to USDA data, the mineral values in 100 grams of carob flour are as follows (USDA FoodData Central, 2019):
| Mineral (100 g) | Quantity |
|---|---|
| Potassium | 827 mg |
| Calcium | 348 mg |
| Phosphorus | 79 mg |
| Magnesium | 54 mg |
| Sodium | 35 mg |
| Iron | 2.94 mg |
| Zinc | 0.92 mg |
| Copper | 0.571 mg |
| Manganese | 0.508 mg |
| Selenium | 5.3 μg |
In the Cyprus study, it was stated that carob pods are a source of calcium, copper and manganese and contain high potassium; carob powders, on the other hand, can be classified as a source of magnesium, copper, iron and manganese as well as high calcium and potassium content (Papaefstathiou et al., 2018).
It is widely believed among the public that carob "contains very high iron". USDA data shows that carob flour contains 2.94 mg of iron per 100 grams. Although this value is not to be underestimated, carob should not be exaggerated as a source of iron; In addition, the use of plant-derived iron in the body is different from animal-derived iron.
Vitamins in Carob
Carob is not a vitamin store; however, it contains significant levels of some B group vitamins. According to USDA data, in 100 grams of carob flour:
- Riboflavin (B2): 0.461 mg
- Niacin (B3): 1,897 mg
- Vitamin B6: 0.366 mg
- Folate: 29 μg
- Thiamine (B1): 0.053 mg
- Vitamin E (alpha-tocopherol): 0.63 mg
- Vitamin C: 0.2 mg
(USDA FoodData Central, 2019). In terms of vitamin C and vitamin A, carob flour is a poor source. This table shows that carob should not be considered as an "all-inclusive superfood", but as a valuable food in terms of fiber and minerals that can be part of a balanced diet.
Protein, Fat and Bioactive Components
The protein ratio in carob flour is 4.62 grams per 100 grams, and the total fat is 0.65 grams (USDA FoodData Central, 2019). In the Cyprus study, protein for pulp was measured as 4.54–4.60 percent and fat as 0.21–0.23 percent; researchers stated that carob and its products cannot be classified as a protein source (Papaefstathiou et al., 2018). The part richer in protein is not the fruit flesh, but the germ of the kernel; therefore, pulp and seed products should be evaluated separately from each other.
There are also ingredients that do not appear in the food tables, but that make carob interesting:
| Polyphenols and tannins | It is reported that mature pods can contain 16–20 percent condensed tannins by dry weight (Goulas et al., 2016). |
| D-pinitol | It is a derivative of inositol reported to be found in carob at levels ranging from 1.0–8.5 grams per 100 grams in dry matter (Goulas et al., 2016). |
For more information about these components, see What is D-Pinitol in Carob? You can check our article.
Nutritional Value Differences by Product Type
The study, which examined 20 traditional carob products in Cyprus, revealed that the nutritional value differed greatly according to the product type. For example, in the pulp of local varieties, energy was measured between approximately 280–286 kcal per 100 grams, total sugar was measured between 53.6–54.8 percent and moisture was measured between 13.6–14.8 percent; in carob syrups, moisture was found to be in the range of 24–31 percent and sugar was found to be in the range of 55–62 percent. In products such as carob chocolate and praline to which oil or other ingredients were added, the fat content was up to 30–40 percent (Papaefstathiou et al., 2018).
These differences indicate that the phrase "contains carob" alone does not provide insight into the nutritional profile of the product. The natural properties of carob are most retained in the form of unadulterated powder and fruit.
We discuss the nutritional value of carob molasses in a separate article.
Interpreting Nutritional Values Correctly
When summarizing the nutritional profile of carob, it is necessary to use balanced language:
- Carob is a food that contains high fiber and low fat.
- It is remarkable in terms of calcium and potassium.
- It is high in natural sugar; therefore, people watching their sugar intake should pay attention to the portion.
- It does not contain caffeine and theobromine.
- It should not be seen as a standalone source of protein or vitamins.
People with a certain health condition (e.g. diabetes, potassium restriction due to kidney disease) should consult their physician or dietitian before adding carob products to their diet.
Frequently Asked Questions
How many calories are in 100 grams of carob flour? According to USDA FoodData Central data, 100 grams of carob flour provides 222 kcal of energy. Different values can be seen on different products and labels, depending on the moisture content and calculation method.
Which mineral is most abundant in carob? In USDA data, the minerals found in the highest amounts in 100 grams of carob flour are potassium (827 mg) and calcium (348 mg).
Does carob contain fat? It contains very little. According to USDA data, the total fat in 100 grams of carob flour is 0.65 grams.
Is carob a source of protein? The pulp and powder are not rich in protein (about 4.6 grams per 100 grams). The protein-rich part is the pulp of the kernel.
Carob Products with Carob Türkiye
Carob; It is a fruit that combines fiber, minerals and natural sweetness and has been in Mediterranean cuisine for centuries. Interpreting nutritional values correctly is the first step in consciously using it as part of a balanced diet.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds, and extracts. Our Products Our Products You can review it on the page, for your wholesale and export requests You can contact us. For general information about carob What is Carob? You can also read our article.
This content is for informational purposes only; it is not a substitute for medical advice.
Domestic resources
Tetik, N., Turhan, İ., Oziyci, H.R., Karhan, M., "Determination of D-pinitol in carob syrup", International Journal of Food Sciences and Nutrition, 62(6), 572–576, 2011 (study conducted in Turkey). doi.
org/ 10. 3109/ 09637486. 2011. 560564 Foreign sources
U.S. Department of Agriculture, Agricultural Research Service, "Carob flour (FDC ID 173755), SR Legacy", FoodData Central, 2019. FDC.
horseshoes. USDA. gov/ food- details/ 173755/ Nutrients Papaefstathiou, E., Agapiou, A., Giannopoulos, S., Kokkinofta, R., "Nutritional characterization of carobs and traditional carob products", Food Science & Nutrition, 6(8), 2151–2161, 2018. doi.
org/ 10. 1002/ FSN3. 776 Goulas, V., Stylos, E., Chatziathanasiadou, M.V., Mavromoustakos, T., Tzakos, A.G., "Functional Components of Carob Fruit: Linking the Chemical and Biological Space", International Journal of Molecular Sciences, 17(11), 1875, 2016. doi.
org/ 10. 3390/ ijms17111875 Vilas-Boas, A. M., Brassesco, M. E., Quintino, A. C., Vieira, M. C., Brandão, T. R.S., Silva, C. L. M., Azevedo, M., Pintado, M., "Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion", Foods, 11(9), 1272, 2022. doi.
Scientific Resourcesorg/ 10. 3390/ foods11091272
