| naturally | 26 | manner |
| due to its high sugar content | 6 | cause |
| slightly | 5 | degree |
| carob → be → sweet | 37 |
| carob → have → sweet taste | 4 |
| carob → be → sweeter | 3 |
| negative | neutral | positive |
| 0.011 | 0.294 | 0.695 |
| Raw frequency | 44 |
| Normalized frequency | 1.000 |
| Modifier score | 0.500 |
| Perplexity | 205.358 |