Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, April 3, 2014

Chocolate vs. Carob

Chocolate vs. Carob

Dark chocolate
Chocolate has been given new life since studies reveal the benefits of eating dark chocolate. Regular moderate consumption of dark chocolate has been associated with lower risk for cardiovascular disease. Prior to the identification of health benefits, people who were concerned about the calories, fat and caffeine content of chocolate turned to carob.

Carob pods and powder

Carob, which is the edible pod of the carob tree, can be ground into a powder that resembles but does not taste like chocolate. With only one-third the calories and virtually no fat or caffeine, carob is a source of protein, vitamins, minerals, and soluble fiber.

Ounce for ounce, a candy bar made with chocolate versus carob has almost the same amount of calories, though a different nutrition profile.

In recipes, ground carob and cocoa power can be used interchangeably, although the flavor will be different.

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