The Advantages Of Carob Over Chocolate

Chocolate comes from cocoa trees that are native to regions near the equator, mainly the Caribbean, Asia, Central America and Africa. Carob is a semitropical plant that grows primarily in the Mediterranean. Both cocoa trees and carob plants produce pods with beans inside that have food and traditional medicine uses. Although the chocolate and carob pods have similar tastes, they do not have the same nutritional profiles. Carob has several advantages that make it a healthier choice.

Calories and Fat Content

Carob and chocolate used for baking have similar caloric contents and no sugar added. A 1 oz. piece of carob contains only 9 g of fat in 151 calories. The same size serving of chocolate has 16 g of fat in only 148 calories, according to the U.S. Department of Agriculture. The fat in carob is primarily saturated fat, at 8.2 g per oz. Chocolate's 16 g of fat per oz. contains 9.2 g of saturated fat, along with 5.2 g of monounsaturated fat and a trace of polyunsaturated fat.

Chocolate Nutrients

Chocolate has no cholesterol. The carbohydrate content is 8 g per oz., along with 4.4 g of fiber, 21 mg of calcium, 1.8 mg of iron and 236 mg of potassium. A 1 oz. serving also has 4 mg of sodium and 28 IUs of vitamin A. One ounce contains trace amounts of thiamine, riboflavin and niacin. Chocolate has a protein content of 3.7 g per oz., and its sugar content is less than 0.5 g per oz. It has 23 mg of caffeine per ounce and 376 mg of theobromine, a stimulant and diuretic that is similar to caffeine.

Carob Nutrients

Carob contains 1 mg of cholesterol per oz., along with 16 g of carbohydrates and 1.1 g of fiber. This serving has 86 mg of calcium, 0.4 mg of iron and 179 mg of potassium. It also contains 30 mg of sodium and 7 IUs of vitamin A. There are trace amounts of thiamine, riboflavin and niacin in 1 oz. of carob. The protein content is 2.3 g per oz. and the sugar content is 9.7 g.

Carob Advantages

Chocolate contains caffeine and theobromine, but carob does not. Both are nervous system stimulants and diuretics that you avoid by choosing carob. The sugar content of carob makes it naturally sweeter than chocolate, which needs added sugar when used in candy or for baking. Carob's fat content is nearly half that of chocolate, saving you approximately 7 g per oz. over chocolate. The difference in calories is negligible for unsweetened carob and chocolate, but most chocolate sold as candy will have more calories due to the sugar added during processing.