Nutritional and functional profile of carob bean (Ceratonia siliqua): a comprehensive review

Figures & data

Figure 1. Schematic depiction of carob beans life cycle.

Table 1. Physicochemical Composition of carob beans.

Chemical constituent	Concentration (g.100 g-1)	References
Polyphenols	0.5–20	^[Citation36,Citation41,Citation45,Citation46]
Total sugars	32–60
Carbohydrates	48–88.9
Protein	1–7.6
Fat	0.2–2.3
Ash	1–6
Dietary Fiber	2.6–39.8
Moisture	3.6–18

Table 2. Maximum permitted usage levels of LBG in foods.

Food Category	Permitted Usage Levels
All other Food Categories	0.50%
Jams and Jellies	0.75%
Gelatins, puddings and Fillings	0.75%
Cheeses	0.80%
Beverages and beverages bases	0.25%
Baked goods and Baking mixes	0.15%

Source^[150,151:^]

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