The Chickpea And Its Nutritional Properties

Chickpeas nutrients and benefits

Plant of the legume family.It is native from Turkey where it was extended to Europe and later to the continents of Africa,America and Oceania. Currently,the major producer is India, followed by Pakistan and Turkey.

In America, the major producer is Mexico, and in Europe, the main producing countries: Spain, Italy and Portugal. Has been known since ancient times.


There are three main varieties of chickpeas which are differentiated by their geographic location. In the Mediterranean and Eurasian area are smaller and variable in color.


Among them, the most cultivated are dehydrated, small and yellow or black kabuli, kabul or medium to large and bright, and gulabi, small size and color also clear.


The chickpea is widely consumed in worldwide for its nutritional and culinary properties. This vegetable is an excellent source of protein and has a high carbohydrate content, which makes it a food that provides a lot of energy.


It has lots of fibers, favoring intestinal transit. It also contains folates, which are involved in the proper functioning of the nervous system. this legume is consumed as dry grain, but is also used as flour and also toasted.


Chickpea, has been one of the key ingredients in the Iberian peninsula to make dishes like soup million, old clothes, and chickpea stew. In other regions also are used to prepare dishes known as the Madrid stew.


Nutritional evaluation of chickpea
Chickpeas are a good source of vegetable protein, starch, zinc, phosphorus, calcium, iron , magnesium. The vitamin content is low, stands out the vitamin E, vitamin K and the content of folates.


It is also important its contents in soluble and insoluble fiber which promotes intestinal transit and helps fight constipation, and contribute to the prevention of various diseases.


The lipid content is very low. Has low concentrations of anti-nutritive components as saponins, phytates and tannins which produce beneficial effects.


Legumes commonly consumed in our regions containing non-toxic concentrations. Phytates and tannins have anti-cancer effect, generally. both in the intestine and in the body


Benefits
* Lowers cholesterol.

* Hypertension.

* For ccorporeal growth.

* It has anticancer properties.

* It is restorative.

* Improve intestinal transit.

* For diabetes.

* Combats anemia.

* Colon problems.

* It has diuretic properties.


Not recommended for : People with:
* People with digestive problems, heavy or slow digestion, bowel problems and colitis.