Legumes are an essential part of a healthy human diet. Along with peas, lentils and beans, chickpeas are becoming increasingly popular. This culture is able not only to quickly saturate the body, but also to replenish the reserves of minerals, vitamins and trace elements. In gastronomy, chickpeas are used to prepare appetizers, first and second courses, as well as gourmet desserts. The availability of the product allows everyone to discover its benefits. Unless, of course, you know how to properly use chickpeas without harm to health.

Useful properties of chickpeas (including sprouted)

Finding chickpeas on store shelves is not difficult. The color of the beans varies from brown-green to dark yellow. The diameter of one pea is from 0.5 cm to 1.5 cm. The shape is round, with a rough surface. The most common varieties are:

Desi - chickpeas of small size, with a dark-colored shell (grown in Mexico, Iran, Ethiopia and India);

Kabuli - such peas have a smooth surface of a light color (produced in the countries of Southern Europe, North Africa, Pakistan, Chile and Afghanistan).

Chickpeas are a high-calorie product, which is recommended to be consumed in small quantities. There are 59 g of carbohydrates per 100 g of beans, which makes peas a valuable source of vitality. Just one serving contains a daily dose of manganese - a substance necessary for energy production. It also performs an antioxidant function, participates in the formation of tissues and improves brain activity. In addition, with regular use, chickpeas promote mental activity, normalize the functioning of the cardiovascular system, regulate blood sugar levels and sweat glands.

Chickpea beans are larger and more prominent than the usual peas

Chickpeas have a high energy value, but are easily absorbed by the body. The product is able to replenish the supply of protein, as well as get rid of extra centimeters at the waist. Other well-known properties of chickpeas:

• prevents and helps in the treatment of skin diseases;
• cleanses the body of cholesterol, bile acids and waste products;
• improves vision, prevents the development of glaucoma and cataracts;
• beneficial effect on potency;
• promotes muscle building;
• strengthens the immune system;
• indispensable for women during menstruation, pregnancy and lactation;
• is an excellent antidepressant.

An additional benefit from the product can be obtained by sprouting beans. The concentration of all elements due to this increases several times. In winter, this dish will help to cope with colds and flu. And pregnant women can use sprouted chickpeas to eliminate toxicosis and gastrointestinal disorders.

Chickpea sprouts will be an excellent addition to the diet, enriching the diet with vitamins and elements necessary for the body.

Table: Chemical composition and nutritional value (per 100 g)

Squirrels	20.1 g
Fats	4.3 g
Carbohydrates	46.2 g
Alimentary fiber	9.9 g
Water	14 g
Ash	3 g
Vitamin A	15 mcg
beta carotene	0.09 mg
Vitamin B1	0.08 mg
Vitamin PP	3.34 mg
Potassium	968 mg
Calcium	193 mg
Silicon	92 mg
Magnesium	126 mg
Sodium	72 mg
Sulfur	198 mg
Phosphorus	444 mg
Chlorine	50 mg
Bor	540 mcg
Iron	2.6 mg
Iodine	3.4 mcg
Cobalt	9.5 mcg
Manganese	2.14 mg
Copper	660 mcg
Molybdenum	60.2 mcg
Nickel	206.4 mcg
Selenium	28.5 mcg
Titanium	228 mcg
Zinc	2.86 mg
Starch and dextrins	43.2 g
Mono- and disaccharides	2.96 g
Saturated fatty acids	0.67 g

Contraindications and possible harm

The rich mineral composition of chickpeas with frequent use of peas can have a negative effect on the body. For example, an excess of calcium leads to the destruction of bone tissue and disruption of the heart. Excess magnesium causes drowsiness, loss of strength and reduces performance.

Among the contraindications are the following diseases and conditions:

individual intolerance;

advanced age;

cystitis;

gout;

ulcerative diseases of the gastrointestinal tract;

increased gas formation in the intestines.

In each case, it is worth developing an individual nutrition program and consulting with a specialist. When carrying out all the necessary tests, it will be possible to exclude the harmful effects of legumes on the body.

Features of the use of Turkish peas

Norm for an adult

A serving of 100 g is enough for one full meal. You can also use the ratio for calculation: for 1 kg of weight, the need for protein is 1.3–1.5 g. It is recommended to replenish this supply with legumes no more than 2–3 times a week.

For diabetes and pancreatitis

In diabetes and pancreatitis, only sprouted chickpeas should be included in the diet. In this form, peas will help stabilize blood sugar levels, improve the digestibility of carbohydrates. Beans can be safely combined with fiber in the form of tomatoes, cucumbers and zucchini.

When losing weight (on a diet)

During weight loss, chickpeas will be an excellent alternative to animal proteins. A small portion will satisfy the feeling of hunger for a long time due to the high fiber content, and the protein will provide nutrition to the cells of the body. No more than two servings of chickpeas are allowed per day.

During pregnancy

During the period of gestation, the woman's body is faced with a lack of vitamins and minerals. Often this manifests itself in the form of anemia, toxicosis and other disorders of the gastrointestinal tract. To replenish iron stores, it is recommended to use sprouted chickpea beans, as well as mix pea puree in salads and other dishes. The only reason to refuse to use the product can be only allergies and flatulence.

When breastfeeding

Lack of milk is a common problem for nursing mothers. You can solve it with the help of nutrition correction: add soups and cereals from chickpeas to the menu. When using products, it is necessary to monitor the reaction of the baby to them. Colic, abdominal pain and allergies are alarming symptoms in which peas should be removed from the diet.

Introduction to the diet of the child

When the child is one and a half years old, you can start giving him chickpeas

You can introduce chickpeas into the diet of a child only from 18 months. By this time, the baby's gastrointestinal tract will already learn how to absorb legumes and respond to them correctly. In this case, the maximum daily dose should not exceed 100 g. The optimal frequency of eating peas by crumbs is 1 time in 3 days.

Culinary and medicinal recipes

Many salads, stews, first and second courses can be prepared from chickpeas. Also, Turkish peas are used to treat various diseases in the form of decoctions and mashed potatoes.

Salad

Salad with chickpeas - a dish that is ideal as a light but hearty dinner

Soak 1 cup of chickpeas for 4-10 hours before cooking.

After the specified time, boil the beans until tender.

Bake 1 large sweet pepper in the oven at 200 degrees for 15 minutes.

Put the slightly blackened vegetable in a plastic bag for a few minutes.

Then remove the skin from the pepper, remove the seeds.

Rinse 200 g of chicken breast, sprinkle with spices to taste.

Fry the meat in olive oil for 2 minutes on each side.

Cut chicken, pepper and 1 avocado into small pieces.

Mix ingredients with boiled chickpeas.

Dress the salad with olive oil, add herbs to taste and serve!

Hummus

Fragrant and hearty appetizer according to the recipe of Yulia Vysotskaya

Soak 200g chickpeas overnight.

In the morning, fill the peas with fresh water and boil until tender.

Cut 1/2 zucchini into thick sticks, dip in boiling water for 3-5 minutes, then drain the water.

Toast a handful of pine nuts in a dry frying pan.

Peel and chop 2 garlic cloves.

Combine in a blender chickpeas, nuts, zucchini, leaves of 4 sprigs of basil, garlic, 2 tbsp. lemon juice, 2 tbsp. l. olive oil, salt and pepper to taste.

Serve the finished hummus to the table, after pouring it with oil, sprinkled with paprika and fresh chopped herbs.

Video: Turkish chickpeas with meat

Porridge for cleansing the body

The recipe is very simple, so the dish is especially suitable for busy people:

Place the beans in a ceramic bowl and cover with cold boiled water.

Let the chickpeas sit for 8 hours.

After the specified time, pass the peas through a meat grinder.

Ready gruel should be eaten throughout the day in small portions. It is allowed to add the product to soups, salads and other dishes of the daily diet. The procedure must be repeated within 7 days. For a complete cleansing of the body, it is recommended to take a course, the total duration of which is 3 months, using the product according to the “week after week” schedule.

Porridge (mashed potatoes) from chickpeas - the simplest dish of Turkish peas, but no less healthy

Decoction for gastrointestinal ailments

A decoction of chickpeas is taken for constipation, poisoning and other stomach problems. The tool not only normalizes metabolism, improves stool, but also removes toxins, toxins, promotes hematopoiesis. To prepare it, follow the recipe:

Sprout the chickpeas by covering them in a container with a small layer of water.

Add liquid as you go. In a few days, young shoots will appear.

2 tbsp. l. Sprouted peas pour 1.5 cups of water.

Put on fire and wait until it boils.

Cook the mixture for 10-20 minutes over low heat.

Cool the finished broth and strain.

Chickpea infusion for diabetics and more

Pour 1 tbsp. l. chopped dry chickpeas with a glass of boiling water.

Let the beans sit for an hour.

Strain the liquid.

Take 50 ml 3 times a day before meals.

The tool is effective not only with an increase in blood sugar, but also with atherosclerosis, obesity.

In many countries, chickpeas are used not only as a food product, but also for the treatment of certain diseases. So, in the UK, peas received official status in medicine as an astringent. Beans should not be abused, but used for their intended purpose will be very useful. Only a complete and varied diet guarantees good health and longevity.

And it is a product used to prepare traditional oriental dishes. The composition of the Turkish peas is superior to other legumes - this is a real storehouse of nutrients. However, when eaten, only the benefits are not always noted - and harm from chickpeas is also possible.

Composition and calories

100 grams of chickpeas contains:

• water - 11.4 g;
• carbohydrates - 59 g;
• fats - 6.5 g;
• - 3 g;
• protein - 20-30% (similar to egg in digestibility);
• polyunsaturated fats;
• vitamins (B1, B2, B3, B4, B5, B9, A, E, K, C, PP);
• trace elements (zinc, selenium, iron);
• macronutrients (potassium, magnesium, phosphorus, calcium, sodium).

In addition, chickpeas are distinguished by a rather high calorie content - 100 grams contain approximately 309 kcal, which explains the nutritional value of the product. To feel full, a person needs to eat a very small portion. Caloric content after heat treatment is reduced to 120 kcal.

Beneficial features

Chickpeas, due to the presence of vegetable protein and fiber, are a very satisfying product. At the same time, eating it has a beneficial effect on the intestines: it begins to work better. Research scientists have found that after a diet containing chickpeas, cravings for unhealthy foods are reduced.

The insoluble fibers (fiber) that chickpeas are rich in cleanse the intestines by removing toxins and waste. Due to this, putrefactive processes and the reproduction of pathogenic bacteria are prevented. The peristalsis of the large intestine improves, which reduces the likelihood of malignant tumors in it.

Fibers bind bile acids in the small intestine. Due to this, their re-absorption by the liver is prevented, the amount of bad cholesterol in the blood decreases.

Antioxidants in chickpeas promote cardiovascular health. The systematic use of chickpea dishes reduces the risk of coronary heart disease by 15%. Hummus helps to strengthen the walls of blood vessels and improves the functioning of the heart muscle.

On the basis of chickpea flour in the countries of the East, ointments are made for the treatment of skin diseases: dermatitis, scabies, lichen, burns.

The benefits of chickpeas are manifested in their diuretic properties, which help treat kidney diseases, as well as remove stones and relieve swelling.

The benefits and harms of chickpeas are due to its composition.

• Calcium and phosphorus contribute to the strengthening of bone tissue.
• Vitamin C, combined with magnesium and potassium, helps boost immunity.
• Selenium prolongs youth, increases brain activity, and in combination with folic acid prevents the development of cancer.
• A high concentration of manganese normalizes the functioning of the nervous system.
• A large amount of vitamins C and B6, combined with minerals, helps to remove excess fluid from the cells, renews the blood and allows you to keep your blood pressure normal.

Important!
The high content of easily digestible protein in the composition makes chickpeas essential for people who do not eat meat.

For women

Chickpea is a very useful product for women. The high content of iron in an easily digestible form effectively raises the level of hemoglobin in the blood. This useful property is especially significant during pregnancy. The use of Turkish peas helps to increase lactation in lactating women.

A diet that includes chickpeas allows you to maintain a figure and youth, and also has a beneficial effect on the activity of the digestive tract and heart function. At the same time, it is not worth switching to nutrition exclusively with chickpeas, since the product also has harmful properties.

For men

The use of hummus contributes to the recruitment of muscle mass in men, due to the high protein content and the presence of lysine.

The manganese present in the composition is indispensable for people professionally involved in sports. The element plays a key role in the construction of cartilage, and in athletes, this particular tissue is under serious stress.

For children

Complete and at the same time easily digestible protein, which is rich in chickpeas, makes this product very useful for children. The presence of Turkish peas in the children's diet prevents a delay in weight and growth.

Chickpeas have a beneficial effect on the state of the immune system, preventing frequent colds and viral diseases.

For diabetes

For people with diabetes, chickpeas are also beneficial. The fibers contained in chickpeas are dietary. They are a good source of carbohydrates with a low glycemic index of about 30 (maximum GI is 100). What is especially important for diabetics who are sensitive to the level of insulin in the blood. The carbohydrates in chickpeas are slowly broken down, thereby smoothing out spikes in blood sugar spikes.

Eating hummus normalizes blood sugar levels in type 1 diabetics. In people with type 2 disease, insulin production and lipid metabolism are improved. It is recommended to include chickpea dishes in the diet twice a week, but the amount of the product should not exceed 150 grams per day. At the same time, it is necessary to limit the consumption of bread and pastries on this day.

With pancreatitis

In acute pancreatitis, the use of chickpeas is contraindicated. During a stable remission, you can include in the diet no more than 100 grams of sprouts or thoroughly boiled mashed potatoes. Such a dish should appear on the table no more than once every 10-14 days and after the recommendation of the attending physician.

For the liver

Harm and contraindications

Hummus can harm the body as it is considered a "heavy" food. In addition, it increases the amount of uric acid in the blood.

Excess consumption of chickpeas leads to increased gas formation in the intestines and flatulence. Particular attention to this property should be paid to the elderly, expectant mothers and lactating women. For the same reason, chickpeas are not recommended for children under three years of age.

Advice:
The Polzateevo magazine recommends adding a teaspoon of soda to the water when pre-soaking chickpeas. It accelerates the enzymatic breakdown of carbohydrate compounds (oligosaccharides), and thanks to this, the finished dish will have almost no effect on gas formation, and moreover, it will not cause flatulence.

The use of chickpeas with a stomach ulcer or gastritis will aggravate the course of the disease.

People with heart disease taking beta-blockers should consult a cardiologist before consuming chickpeas.

Hummus has a lot of useful properties, but it has limitations and contraindications for use.

Chickpeas should not be used:

1. With individual intolerance to the product.
2. People with acute kidney disease.
3. Those who suffer from bladder ailments, as the beans are irritating.
4. With inflammation of the intestinal mucosa and stomach, gout, thrombophlebitis, flatulence.

How it is applied

Chickpeas are represented by two main varieties:

1. Kabuli are light-colored beans with an almost smooth shell.
2. Desi are smaller beans that are darker in color and have a rougher shell.

The kabuli variety is mainly used for food, it is added to the first courses, served as a side dish, and Filipino sweet desserts are prepared. Chickpea flour is used for baking bread, buns and cakes. It is recommended to eat chickpeas with meat, as they harmonize perfectly with each other. The simultaneous use of chickpeas with will help to cope with increased gas formation.

Advice:
Do not drink chickpeas with cold water while eating. This can lead to stomach cramps.

Features of cooking chickpeas:

1. Before cooking, rinse thoroughly, kneading with your hands.
2. Soak for 12-24 hours, which will reduce the cooking time by approximately 30 minutes.
3. Chickpeas are sold and boiled unhulled, but getting rid of the shell will make for a more tender chickpea. To do this, you need to boil the beans for about 1 hour, then, after pouring them into a colander, cool quickly under running water. Pour in cold water and grind with your hands, freeing the beans from the shells. After that, drain the water with the peel, pour the chickpeas into a saucepan, pour in fresh water, and cook for another 1 hour.

The long time it takes to cook chickpea dishes explains its lesser popularity compared to peas and lentils.

Important! Chickpeas can only be soaked in cold water. Hot does not contribute to faster swelling, but can spoil the dish. The protein contained in hummus is similar to that of an egg. It will curl up in the hot water and the peel will become even denser.

Cooking recipes:

• Many people believe that if you add salt while soaking or while boiling, the beans will harden. To make chickpeas especially tasty, you need to soak them in water, adding 1 teaspoon of soda, salt and sugar per 1 liter. The taste will be incomparable, the cooking time will be reduced.
• Delicious and healthy porridge from chickpeas will turn out if, after the beans are well boiled and "puffed", add butter to them, then close the pan tightly, wrap it with a blanket and put it on for about 30 minutes.

Chickpeas are a very useful product, in which there are much more positive properties than negative ones. When used correctly, it helps maintain and restore health.

Chickpeas are chickpeas from the legume family. Most common in eastern countries. There it is used in the daily diet, and not surprisingly, chickpeas are nutritious and rich in useful trace elements. It is customary to cook the beloved hummus exclusively from chickpeas. This pea, in Greece, was known even in the past millennia. After so much time, it has reached our generation. Vegetarians are the main consumers of this pea, because it contains many minerals, carbohydrates and trace elements necessary for a person who has refused animal food. Such popularity prompted us to learn more about the benefits and harms of chickpeas for the body.

Chickpeas are seen not only in culinary dishes, but also for medicinal purposes, in beauty recipes. The positive quality of chickpeas is that the protein in its composition is well absorbed, and therefore is contained in baby food. And chickpea flour is widely used in Indian cooking and cosmetic recipes. The calorie content of chickpeas is 364 kcal per 100 g of the product, a high caloric value. It is easy for them to get enough by eating a small portion.

Chickpea peas are light yellow in color and have a nutty flavor. It differs in size from our traditional peas, reaches up to 1.5 centimeters in diameter, is not even in shape, with a rough surface.

Chickpea peas in one hundred grams of the product contain: 30% protein, 60% carbohydrates, 8% fat, fiber. These minerals are: potassium, calcium, magnesium, zinc, phosphorus, sodium, selenium and iron. Vitamins A, B, (B1, B2, B3, B4, B5, B9) C, E, K. With such a list, chickpeas rightfully deserve leadership among legumes in terms of the content of micro and macro elements. Each pea contains many elements of the periodic table, which are necessary for our good health.

chickpeas benefit

High nutritional value of chickpeas can replace meat dishes. A particularly important factor during diets and the Easter fast.

Chickpeas, like any other product of nature, are endowed with useful and harmful qualities. About each plus and minus in order:

• Chickpeas are useful for people who control their body weight. Due to the high content of protein and fiber, its calorie content quickly saturates the body, preventing a large intake of food. The presence of a large number of amino acids: methionine, tryptophan and lysine leads to the normal operation of all functions in the body. Insoluble fiber will cleanse the intestinal walls of toxins and prevent decay processes.
• Beneficial effect on the digestive system. It's all about fiber, it normalizes healthy functions in the intestines. Solves problems with constipation and the possible occurrence of hemorrhoids. Prevent spasmodic colitis. Improves digestive functions. Due to their beneficial digestive properties, chickpeas are recommended by nutritionists in the form of germinated cereals and products made from the flour of this pea.
• Chickpeas are very useful for the smooth functioning of the heart. Peas completely eliminate the presence of cholesterol, and the presence of fiber and vitamins help prevent abnormalities in the work of the heart that can lead to a heart attack or stroke. Since chickpeas are high in antioxidants, they can strengthen blood vessels and heart muscles.
• Affects the strengthening of bone tissue. Iron, phosphorus, zinc and other trace elements found in chickpeas are responsible for strong bone structure. It must be a balanced amount of these elements, otherwise deviations from the norm can provoke bone fractures.
• Normalizes pressure. Regular use of chickpeas helps to control the excretion of excess fluid from the body. Acts as a diuretic and controls blood pressure.
• Help with diabetes. Scientific experiments have revealed the beneficial effect of chickpeas in the presence of diabetes and a predisposition to it. The carbohydrates present in chickpeas are able to control and mitigate spikes in blood sugar levels. Chickpeas have a low glycemic index (about 30). Thus, it gives the ability to control and normalize sugar levels.
• Benefits for women. It has a positive effect on the functions of the digestive system, controls body weight, and is recommended in dietary recipes. Helps in cases of severe blood loss during menstruation. Able to compensate for the lack of essential beneficial trace elements in a woman's body.
• Prevents malignant formations. Chickpeas are valuable for the presence of selenium. Thanks to this element, special enzymes are produced in the liver that can destroy cancer cells. Selenium inhibits the development and growth of such cells. Folic acid, contained in chickpeas, will not allow the affected cells to mutate, and saponins prevent their reproduction.

The diuretic action of peas is able to remove stones and heal the kidneys. In ancient times, Eastern doctors advised young mothers to use chickpeas to improve lactation.

For those who are worried about the beauty of the skin, hair and the health of the nervous system, the vitamin B complex, which is part of the Turkish peas, will help.

Despite the high calorie content of legumes, they are part of the dietary food, and lead to effective weight loss.

Sprouted chickpeas how to take

Chickpeas, in sprouted form, are considered the most useful. Of all the cereals, the most delicious, at least that's what lovers of proper nutrition say. To prepare these sprouts, prepare a saucepan with a lid. Keep in mind that no matter how many peas you take, you will get a double serving of sprouted beans when ready. Fill the pan halfway with peas, rinse and drain the water. Close the lid and leave to stand for 12 hours. After a while, you will notice chickpea sprouts, if they do not hatch, rinse again with water and wait again for the same time. When sprouted peas become visible, dry and consume. In sprouted form, such a product is stored in the refrigerator for no more than five days.

To take full advantage of the qualities of chickpeas, purchase quality raw materials. Peas should be without any plaque, and a damaged surface. Sluggish and dried legumes, not the best option to buy. The shelf life of cereals does not exceed a year. Keep chickpeas better in closed jars away from sunlight.

Chickpeas how to use

Chickpeas are cooked longer than other cereals, because they require advance soaking, so they are not so in demand by housewives. However, this is not a reason to deny yourself such a useful product. The main thing is to manage the time correctly, soak the peas overnight, which will significantly reduce temporary losses.

Nutritionists around the world confirm the value of chickpeas, due to the high content of vegetable protein. Even soybeans, the favorite food of vegetarians, are no match for chickpeas.

Chickpeas are used in various dishes, soups, cereals, canned food, pastries, they prepare a drink that replaces coffee. Peas are more common in vegetarian dishes and are actively recommended by nutritionists in weight loss.

If you have bowel problems and you are prone to frequent constipation, limit the use of chickpeas, or start with small portions. Be sure to soak in water for at least 12 hours before use. Do not eat chickpeas along with apples and cabbage, this will save you from bloating and stomach problems.

If you decide to use chickpeas as a product for weight loss, replace meat with them, since its calorie content can freely compete with meat protein. And the feeling of satiety will be provided for a long time, even with a small portion of chickpeas. It is fiber that plays a major role in the process of weight loss. It is enough to consume a portion of peas twice a day and the result of losing weight will not keep you waiting. Despite the fact that in addition to eating chickpeas, you will not be on a strict diet.

Chickpeas Cooking Recipes

A simple and favorite chickpea recipe is hummus. Cooking will not take much time, of course, you will have to soak the peas overnight. Chickpeas are our main ingredient, you will need: two cups of beans, sesame seeds, olive oil, garlic, lemon juice, herbs, salt and your favorite spices.

To begin with, put our initially soaked peas to boil. When it boils, reduce the heat and let it simmer with a slight boil until tender. Add water if needed. It will take two hours to be ready. Add lemon juice and a couple of cloves of squeezed garlic to the boiled peas. Salt, add herbs and spices to taste, mix everything with a blender. Put the finished hummus on a dish, drizzle with olive oil, and sprinkle with chopped sesame seeds. It is eaten as a side dish with vegetables or served with fried fish. When there is no time, they cook

Cooked chickpeas are stored frozen, so they will be ready for further cooking at any time.

chickpea face mask

It will take half a glass of peas, previously soaked in water overnight. Drain excess water into a glass, and chop the peas with a blender, add 1 tbsp. a spoonful of olive oil and honey. Apply the finished mass on the face, and mark for half an hour. Then rinse with the water you used to soak the peas. Such a mask will help relieve swelling, even out complexion and relieve pimples.

The water used to soak the peas is used to rinse the hair against dandruff and seborrhea. And also as a wash, for and rinsing the mouth, when

Turkish chickpeas, contraindications

Chickpeas are a satisfying food in and of themselves. But know that it is better to start eating with small portions and pre-soaked in cold water. So we will prevent unpleasant bloating and flatulence in the stomach. You don't have to go overboard with this product, a couple of times a week is enough. Not recommended for stomach and intestinal problems. Individual intolerance to cereal is also possible. Eat chickpeas separately from gas-producing foods and vegetables. Prohibited for people with urinary system problems, p. Impaired circulation and increased blood viscosity are another couple of reasons not to consume chickpeas, as they are capable of thrombosis.

After reviewing the properties of chickpeas, we can conclude that this is a very useful cereal that will bring novelty to your daily diet and make it much healthier and tastier, the main thing is to cook it right. Be healthy and bon appetit!

Just imagine, chickpeas have been known to mankind for more than 7 thousand years. It was cultivated in ancient Greece, Rome, as well as in all eastern countries. Chickpeas are the closest relative of our "classic" peas, and in many ways, bypassing their friend in terms of the appropriateness of use - after all, chickpeas are relatively easy to digest, and certainly not inferior to peas.

Actually, chickpeas, also peas. “Lamb” or Turkish peas are known to many for their already international dishes - falafel, hummus, kichadi.

But the beneficial properties of chickpeas allow us to enjoy all this and at the same time legitimately consider ourselves adherents of a healthy diet.

Useful properties of chickpeas

There are many studies by nutritionists proving that chickpeas are the most versatile source of vegetable protein. That is, chickpeas bypass even soy - a well-known food of vegetarians. Chickpeas combined with rice porridge will enrich you with a complete set of essential amino acids - well, how can you not be inspired and write a thesis on chickpeas!

Flour is made from chickpeas. It is used for certain diseases, as well as a prophylactic agent:

• recommended for allergy sufferers with lactose intolerance as a source of protein;
• recommended for indigestion, as an astringent;
• recommended as the main ingredient for baby cereals, as chickpea protein is better absorbed than pea protein;
• it is advisable to prepare face masks from chickpea flour - with olive oil or egg white, depending on the type of skin.

Useful properties of chickpeas are predetermined by its composition:

• calcium, magnesium, manganese, copper, sodium and iron;
• B vitamins;
• cellulose.

Micronutrients in chickpeas can make your skin clear and supple, and B vitamins will permanently relieve nervous disorders, mood swings, and depression.

But fiber is the main argument in favor of using chickpeas for weight loss.

Chickpeas for weight loss

Chickpeas are a favorite of all nutritionists, as we have already said, many try to describe the beauty of this product in their scientific writings. So, in 2010, an American magazine published information according to which only 2 servings of legumes a day can reduce excess weight. It was about obese patients, and weight loss occurred (albeit to a lesser extent) from legumes, even if at the same time, the rest of the diet turned out to be, to put it mildly, not dietary.

Another article in favor of chickpeas for weight loss and again from America. Chickpeas, peas and lentils are the best foods for low-calorie diets. As you know, for a diet, we choose foods with a reduced energy value, which at the same time provide a feeling of satiety for a long time. So, chickpeas in one serving contains half the daily value, and 14.5 g of protein. All this, of course, will saturate for a long time.

At the same time, if you are going to use chickpeas for weight loss, try to replace meat with this high-protein product. Still, legumes and meat are not the best combination, and the calorie content of a bowl of boiled chickpeas may well saturate without animal protein - after all, this is about 269 kcal.

Chickpeas useful properties and contraindications

Chickpeas are a very satisfying and, in principle, heavy product. In order to make its digestion easier, chickpeas should definitely be filled with water for 10-12 hours before cooking.

Chickpeas should not be eaten with a tendency to constipation, as this product knits. In addition, if you have digestive problems, it is better to refrain from consuming large amounts of legumes, and if you have never eaten chickpeas before, start with a minimum of 50 g as a side dish, and in the absence of allergic reactions, gradually increase the portion.