The excellent nutritional properties of carob have made it edible for the last 4000 years. In Greece, due to its ease of availability, it was one of the main sources of food during the occupation period. Carob remains a complete nutritional fruit and its nutritional value is very important for the body's health.

Its antioxidant properties are due to its high content of dietary fiber, polyphenols, and tannins. Although rich in sugars, it has very few calories, little fat, and no caffeine. Carob contains large amounts of vitamins (A, B, B2, D) and trace elements (calcium, potassium, phosphorus, magnesium, and iron).

It is tasty, easy to digest, and holds a significant place in the traditional Mediterranean diet. Carob is very helpful for those who are allergic to chocolate. When replacing cocoa powder with carob flour, we reduce the sugar in the recipe by 2 tablespoons (25 ml) and increase the fat by 2 tablespoons (25 ml).