Misconceptions About Carob
Carob is a food in Turkey surrounded by both traditional knowledge and claims circulating on the internet. Expressions such as "makes blood", "does not contain sugar", "weakens", "is more nutritious than cocoa in every aspect" are frequently repeated. Some of these statements are true, some are partially true, and some do not coincide with measured data.
Read MoreCarob Sugars: Sucrose, Glucose, and Fructose
The most distinctive feature that distinguishes carob from other leguminous fruits is the high sugar content of the pulp. Most of this sweetness comes from sucrose; glucose and fructose are found in lower proportions, but in proportions that affect the taste and processing behavior of the product.
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Carob and Blood Sugar: Evaluation in Terms of Diabetes
Carob is a food that seems contradictory in terms of blood sugar due to its high natural sugar content on the one hand and its components such as dietary fiber and D-pinitol on the other. Therefore, definitive statements such as "carob lowers blood sugar levels" or "diabetics should not consume it at all" do not reflect the truth.
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Nutritional Value of Carob Molasses
Carob molasses is a traditional product obtained by condensing the water-soluble components of the carob fruit, and most of its dry matter consists of sugars. It also contains minerals such as potassium, calcium and magnesium and phenolic compounds; however, these values vary widely from product to product.
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