Carob, the common name for the plant Ceratonia siliqua, also known as St. John's bread. It is a member of the legume family and produces fruit in the form of pods. These pods, which are 15 to 30 centimeters in length, are edible; in fact, they are a good source of key vitamins and often used to prevent nausea. However, pregnant women should not take carob without consulting a doctor.
History of the Carob
Carob has been cultivated in the Middle East for more than 4,000 years. In fact, the word "carat" -- the standard measurement for gems and gold -- comes from carob because the plant's pods were used to weigh gold. Carob grows best in climates that receive at least 30 inches of rain annually. This includes climates along the Mediterranean Sea, as well as some portions of California. When ground into a powder, carob has a taste similar to cocoa, with only one-third the calories; it often is used as a cocoa substitute.
Carob's Nutritional Value
Carob is rich in several vitamins and minerals crucial for fetal development in a pregnant women. Among these is vitamin A, which a baby needs for proper development of its circulatory, respiratory and central nervous systems. B vitamins, including B-6 and B-12, which help regulate brain development and prevent neural tube defects, respectively, also abound in carob. Calcium also is present at a rate of 352 milligrams for every 2 ounces of carob powder. Calcium is crucial for nerve, bone and muscle development in a fetus. Carob contains phosphorus as well, which is crucial for cell and tissue repair, blood clotting and establishing a normal heart rhythm, along with building healthy bones.
Carob: Natural Cure for Nausea
Carob is considered a natural cure for nausea thanks to the presence of vitamin B-6. This vitamin is known for its anti-nausea capabilities. A 2002 study by a team of researchers at England's University of Bristol found that taking 10 milligrams of B-6 every eight hours for five days helped to alleviate morning sickness in pregnant women. Pregnant women need at least 1.9 milligrams per day of vitamin B-6; a single tablespoon of carob flour contains 22 micrograms.
The Final Verdict
The scientific community has collected virtually no data on the use of carob by pregnant women. Some organizations, like St. David's Women's Center of Texas, say eating carob poses no known risks to pregnant women, but the lack of medical research regarding carob and pregnancy has caused other publications -- like the website Wellness.com -- to urge pregnant women to avoid ingesting carob without consulting their obstetrician.
