Carob flour. It comes from the fruit of the carob tree, from the legume family and is cultivated in the Mediterranean. Used as a sweetener and substitute for chocolate. Source of vitamin B6 and iron. High content of fiber, riboflavin (B2), calcium and potassium. High content exceeds 30% of NRV, source of exceeds 15% NRV. • Contributes to normal energy metabolism. • Contributes to the normal functioning of the nervous system. • Contributes to the protection of cells against oxidative damage. • Helps reduce tiredness and fatigue. How to use: can be used for cooking, baking, adding to mueslis, baked goods, sauces, creams and smoothies. Ideal for making desserts as a substitute for chocolate.
