Carob has a long history in human consumption. The Greek philosopher Theophrastus wrote at 4 century b.c. that the Greeks called carob as the "Egyptian" Fig. There is evidence that the ancient Egyptians used carob. Carob pods and seeds have been found in Egyptian tombs. The Romans also ate the peels of carob for their natural sweetness when they were still green and fresh.
Carob contains proteins up to 8%. It contains vitamins A, B, B2, B3 and D. It has high concentration in-calcium, phosphorus, potassium, magnesium and manganese, barium, copper and nickel.
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