Carob flour has 222 kcal and 39.8 g fiber per 100 g. Ground from the pods of the carob tree, it is naturally sweet and caffeine-free — often used as a chocolate substitute in baking. The fiber content makes it more satiating than cocoa powder gram for gram.
How should I track Carob flour?
Carob flour is high in fiber. The key to tracking Carob flour is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.