The Cyprus Carob contains more sugar than any other variety and it is up to 51%. Other varieties in the world do contain much less. Furthermore the high percentage of tannins is found particularly in the outside skin of the carob, bind toxins together, the tannins are water insoluble, and in this way stops the growth of bacteria.

Furthermore the combination of the dietary fibre mixed with sugar makes food more viscous in stomach and in this way it stops the effect of acids in the stomach. Syrup is still widely used in North Africa during Ramadan as an aid to the fasting process.
Food Value Per 100 g of Carob Flour

Calories 180
Moisture 11.2 g
Protein 4.5 g
Fat 1.4 g
Carbohydrates* 80.7 g
Fiber 7.7 g
Ash 2.2 g
Calcium 352 mg
Phosphorus 81 mg
*Sugar content may be as high as 72%.

The pods contain up to 1.5% tannins which interfere with the body's utilization of protein.