Carob, an evergreen plant of the leguminoza family (Fabaceae), whose homeland is Mediterranean, is known since ancient times as a food and as a medicine. Nevertheless, in our region this "unsightly gold worth leguminoza" has unjustifiably lost its importance and significance. Given that there are poor research on varieties of carob in areas of the Croatian part of Adriatic, the aim of this study was to determine the carbohydrate composition of wild carob in the area that includes the islands and the coast of central and southern Dalmatia, and thus affirm the carob as an inevitable product of healthy food. Water content was determined by thermogravimetry, natural and total invert content by volumetric method Luff-Schorl, glucose by enzymatic glucose GOD-PAP method. Shares of sucrose and fructose are determined by calculating sucrose as the difference between total and natural inverta, and fructose as a difference between natural inverta and glucose. The results show that in carob flour sucrose is the dominant sugar (33,769 – 46,123g/100g original sample), followed by fructose (4,572 – 10,819g/100g original sample) and glucose (1.531 – 5,144 g/100g original sample) whose share is extremely low. Although carob is carbohydrate rich, it's consummation does not give rise to glucose blood level due to containing high proportion of dietary fibers and tannins, that slow it's absorption. Because of that it's considered food with low glycemic index, making it particularly suitable for diabetics and people with impaired glucose tolerance.