Rogac: What is it? Characteristics, Nutritional Benefits, Medicinal Uses, Health Benefits and Some Recipes

Also known as carob (lat. Ceratonia siliqua) it is a perennial Mediterranean tree in which edible legumes grow.

It is highly valued due to its healing properties.

Legumes contain seeds that, regardless of size and storage conditions, always have the same mass, exactly 0.18 grams.

It is known that the Rogac or carob tree was used 4000 years ago in diets and as a medicinal product.

Rogac Features

The fruit of the carob tree is a pod, technically a legume 15 to 30 centimeters long and quite thick and wide. The pods are borne on the old stems of the plant on short flower stalks.

Interestingly, most carob trees are monoecious, with individual male and female flowers.

The dark brown pods are not only edible, but are also rich in sucrose (almost 40% plus other sugars) and protein (up to 8%).

In addition, the capsule has vitamin A, B vitamins, and several important minerals.

Cattle can eat them directly, but we know that carob is mainly due to the pods being ground to form a flour that is a substitute for cocoa.

Although this product has a slightly different taste than chocolate, it has only a third of the calories (a total of 1595 calories per pound), it is practically fat-free (the chocolate is half fat).

It is also rich in pectin, it is not allergic, it has abundant protein, and it does not have oxalic acid, which interferes with the absorption of calcium.

Consequently, carob flour is widely used in health foods to flavor chocolate.

A very fine polysaccharide pod (mucilaginous, odorless, tasteless, and colorless) can also be obtained from the pod and is now used in many products.

There are also several medicinal uses for the plant, and singers used to chew the husks of the pod in the belief that this clears the throat and voice.

Carob pods were an important source of sugar before sugar cane and sugar beets were widely available.

The carob, dried or roasted and with a slightly sweet taste, in powder or chip form, is used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate.

The seeds, also known as prawns, are used as animal feed. They are also the source of locust bean gum, a thickening agent used in many processed foods.

Nutritional benefits of Rogac

Rogac is rich in calcium, potassium, copper, and riboflavone.

In small amounts it contains vitamin E and groups of vitamin B, iron, magnesium, phosphorus, manganese and selenium.

Contains tannins and tartaric acid that works as an analgesic, antiseptic, antibacterial, antioxidant and antiviral. Children who consume carob in nutrition rarely get sick with digestive problems.

This was also confirmed by a study in which the babies were treated with diarrhea and conventional medication.

A group of babies treated with a carob began to recover for 2 days, while the group of conventional drugs recovered twice as long.

The first group also normalized body temperature and weight more quickly. Due to its valuable composition and medicinal activity, carob is suitable for feeding babies older than 6 months.

Dried carob is a healthy and sweet alternative to gum when teeth are growing. In studies, it has been shown to prevent uterine cancer and is also recommended for the prevention of lung cancer.

Traditional medicinal uses and health benefits

As explained above, Rogac or carob has analgesic, antiallergic, antibacterial and antiseptic effects and contains important antioxidants.

It contains large amounts of potassium and copper, as well as riboflavin, rich in vitamin E, phosphorus and calcium, and due to the high proportion of these elements, carob increases the health of teeth and bones.

In this sense, the risk of osteoporosis is reduced. In addition, in smaller amounts they contain groups of vitamin B and iron, magnesium, manganese and selenium.

Improves digestion and lowers cholesterol levels in the blood. It is used as a medicine for diarrhea, cough, and sore throat.

It was used as a major source of sugar prior to the mass rearing of sugar beets, and today it is often used as a healthy substitute for chocolate and cocoa.

Since it does not contain caffeine, it is good for people with high blood pressure.

Protects the heart and blood vessels

This product is rich in polyphenols, which have a strong antioxidant effect.

Due to their specific biological activity, they protect the heart and blood vessels.

Regulates blood sugar

It has the ability to regulate the level of sugar in the blood, which is why its healing properties are used to treat diabetes.

When a food that has a high glycemic index is inserted into the body, the carob tree reduces it, which prevents high blood sugar.

Normalizes digestion

Because it contains tannins and fiber, carob is normalizing digestion and is used as a natural antidiabetic medicine.

Rogac creates a protective layer on the mucous membrane, relieves irritation and inflammation, facilitates digestion, cleanses the intestine, and releases toxins from the body.

Lowers cholesterol

According to many studies, a carob tree as an anti-cholesterol medicine provides excellent results.

This swan has the ability to lower the level of bad cholesterol in the blood and normalize the ratio between good and bad cholesterol.

Every morning, on an empty stomach, take a tablespoon of ground cranber, dissolve it slowly in your mouth, and then swallow.

Other medicinal properties of carob

  • Prevents wrinkles.
  • Stimulates coughing and helps with asthma.
  • Strengthens the immune system.
  • It works against allergies.
  • Reduces the risk of osteoporosis.
  • Prevents infantile paralysis.

Recipes to improve health

It has against the drop

Composition : 2 pods of Rogac 3 dcl of water.

Preparation: break the carob pods into smaller pieces and boil in three dcl of water.

Tea should be best cooked at night and allowed to steep in the morning. Repeat the procedure for 20 to 25 days. Tested to reduce blood urate by more than 100 units.

Tea to strengthen the digestive system

Composition : 5 grams of carob 1 dcl of water.

Preparation : on a light fire, cook five grams of carob and let it rest for an hour.

Do not tie the tea, let the moody pieces remain in it to continue releasing the medicinal ingredients. Drink before meals two or three times a day per deciliter.