Chickpeas - its beneficial properties and harmful features. The role of chickpeas in human life, its benefits for the body, its harm. Who should not eat chickpeas - contraindications. Useful properties of Turkish peas

Consumption ecology: Chickpea is a preventive product and a recommended plant for many diseases. Its regular use will make you forget about heartburn and discomfort in the stomach.

Chickpea beans are short, swollen, oval-elongated, have a straw-white color. One bean usually contains from one to three grains. The seed coat is white or brown. The weight of 1000 grains is 250-500 grams.

Eating chickpea seeds is useful for furunculosis, eczema, psoriasis and various skin diseases. Daily consumption of beans, adding them to salads and soups helps to get rid of depression. Flour is made from the seeds, it is added to the dough when baking bread, thereby increasing the properties and biological value of the products. Chickpea flour is a component of mixtures and cereals for baby food.

Chickpea is a culture of ancient origin. The homeland of the plant is Turkey, India, Thailand and other eastern countries. Nutritious chickpeas have a light nutty flavor, buttery texture, hazelnut-like shape, and colors that come in green, black, red, brown, and beige. Chickpeas contain almost 80 useful substances. The seed is rich in vegetable protein, enriches the human body with selenium, carbohydrates, fats, folic acid.

Chickpeas supply organs and systems with calcium, potassium, phosphorus, magnesium, manganese, silicon, and iron. The protein of grains contains amino acids, lysine, tryptophan, methionine. The nutritional value of chickpeas is the same as that of bread and meat. It is saturated with magnesium, which is useful for nervous overexertion and for the normal functioning of the heart. The product is easily absorbed by the body.

calorie content of chickpeas

Chickpeas can be an excellent part of the diet, as they contain vegetable fiber. Its usefulness as a low-calorie product is invaluable. There are 120 calories in 100 grams of chickpeas.

The use of chickpeas

The use of chickpeas, which have soluble and insoluble fibers, is very useful for the prevention of diseases of the gastrointestinal tract and not only. Soluble fibers in the stomach and intestines form a gel-like liquid that binds all waste products with bile and cholesterol, thus cleansing the intestines from toxins. Insoluble fibers relieve constipation. Chickpea beans will be useful in the treatment of anemia, reducing hemoglobin. Chickpea flour is useful for treating tumors and getting rid of itching in scabies. Chickpea is used in the prevention and treatment of potency, removes sand from the kidneys, dissolves stones, has a diuretic effect, helping to reduce pressure.

Due to the fact that glucose and fructose are supplied to the blood, patients with diabetes do not need additional insulin. Eating chickpea dishes twice a week can significantly lower blood sugar levels. Delicate puree is indicated for eating with stomach and duodenal ulcers, acute colitis. Isoflavones, components of chickpeas, inhibit the development of breast cancer, these substances retain all their properties during the heat treatment of the product. Amino acids, in particular tryptophan, which is converted in the human body into serotonin, show their beneficial effects.

Chickpeas help with depression, anxiety, uplifting, which is especially necessary in winter. In addition, boiled chickpeas with the addition of herbs and spices warm, give a feeling of comfort on cold days. You can take a decoction of beans with urolithiasis, it has a beneficial effect on blood formation, stimulates metabolism. Chickpea dishes will make the diet varied and healthy, the plant was created by nature so that a person remains healthy until old age.

With the frequent use of chickpea porridge, an increase in immunity is observed. Vitamin C and carotene also have an effect on preventing the occurrence of cancer cells, but if the disease is already progressing, these substances inhibit its further development. This is an excellent, environmentally friendly product. The plant does not accumulate nitrates, radionuclides and toxins, which makes its use in food very useful.

Chickpeas are a real storehouse of nutrients. It contains more than enough beta-carotene, thiamine, riboflavin, tocopherol, vitamin PP. Chickpeas are especially useful for women: they saturate the body with iron, which is consumed during menstruation and is especially necessary during pregnancy and feeding children.

Chickpea is a preventive product and a recommended plant for many diseases. Its regular use will make you forget about heartburn and discomfort in the stomach. When cooked, the beans have a sweetish taste. They contain omega-3 and omega-6 polyunsaturated fatty acids - very useful substances for the female and male body.

sprouted chickpeas

Chickpea sprouts are useful because they contain a large amount of vitamin A and C, fats, proteins, and fiber. Sprouted grains are nutritious and healthy, they are the preferred food of vegetarians. The two most essential amino acids - methionine and cysteine ​​- are found only in sprouted chickpeas, in addition, ascorbic acid accumulates in amino acids. During germination, starch is converted into malt sugar. Proteins are converted into amino acids.

Fats become fatty acids. Germinated seeds contain living energy, vitamins and nutrients are synthesized. Sprouts contribute to the regulation and restoration of important processes in the body, increase immunity and metabolism. The use of such healthy food, rich in minerals and trace elements, is an excellent prevention of colds, gastrointestinal diseases, and has a positive effect on cardiac activity.

Sprouting grains of chickpeas: whole and healthy grains should be placed in a container in a thin layer, filled with water and topped up daily as it decreases. In a few days, young shoots will appear. Sprouted chickpeas taste like a raw nut, the air will be filled with the aroma of a rose during the growth of new stems.

Sprouted chickpeas increase the content of antioxidants, so in winter it is the best prevention. colds. With obesity and diabetes, sprouted chickpeas must be included in a therapeutic diet.

Decoction of chickpeas: 2 tablespoons of beans should be poured into 1.5 cups of water, brought to a boil and simmered for 10-20 minutes, then strain the decoction and take for poisoning and constipation.

Infusion of chickpeas: 1 tablespoon of crushed grains is poured into 200 ml of boiling water, insisted for half an hour, filtered and consumed 50 ml 3 times a day before meals. The infusion is taken for atherosclerosis, obesity, constipation, diabetes and kidney stones.

Chickpea treatment

Water from soaking chickpeas is an excellent remedy for hair loss, it is used to treat seborrhea, acne on the skin, to eliminate bleeding gums during periodontal disease. Traditional healers recommend eating chickpeas for the prevention of cataracts. It helps cleanse the body and normalizes the circulation of intraocular fluid. Its moderate use does not cause discomfort in the intestines.

Recipe for cleansing the body: soak 1/2 cup of seeds in cold boiled water overnight, drain the water in the morning, chop the chickpeas in a blender or in a meat grinder and eat raw in small portions throughout the day or add the mixture to different dishes for a week, then take a break for 7 days. The course of purification is 3 months.

You can use chickpeas to make a medicinal soup. It helps with cough and bronchitis. Seasoning such a stew with grated almonds, celery and radish oil, you can get an excellent folk remedy for bladder stones.

Chowder recipe: from one glass of chopped chickpeas and two liters of water, boil (30 minutes) a chowder, add butter and take the whole day, divided into equal parts.

Chickpea varieties

Chickpea grain comes from Canada and Australia, Central Asia, from the North Caucasus. 9 varieties grow in Russia: Volgogradsky, Krasnokutsky, Yubileiny, State Farm, Budzhak, Rozana, Memory, Pegasus, Triumph. In Ukraine, varieties "Dobrobut" and "Colorit" are known. All varieties give good yields, are resistant to various diseases, develop well, without requiring special conditions for care.

mutton chickpeas

Mutton chickpeas are grown in many countries of the East. In Russia and Ukraine, he appeared in the fields and gardens from the 70s of the XVIII century. Currently, chickpeas are widely used in folk medicine, they are used in many countries of the world as an exotic dish. It is ground into flour, eaten fried or made into soups and mashed potatoes. The nutritious product is tasty and healthy in any form, it has a general strengthening effect on the body as a whole, helps in complex therapies for diseases of the genitourinary system, assists in the complex treatment of atherosclerosis, hypertension, hysteria, and digestive problems. Perhaps its use in the complex treatment of rheumatism.

Contraindications to the use of chickpeas

Although the medicinal properties of the plant are commendable, some restrictions must be observed when using it on the menu. Chickpeas are contraindicated in peptic ulcer disease, individual intolerance. Before entering it into the menu, it is necessary to consult a doctor, since if there are serious problems - for example, joint diseases, gout - undesirable consequences are possible.

All legumes, and chickpeas are no exception, cause bloating, discomfort from the accumulation of gases and discomfort in the stomach. Therefore, it is necessary to cook chickpeas correctly: with the addition of products (herbs, spices, vegetables) that resist such troubles. Chickpeas should be used with caution by the elderly and young children as they contain purine compounds. published

Chickpeas are peas that have many useful microelements and unique taste qualities. It can be successfully combined with meat and vegetables, as well as added to salads.

Chickpeas are often called "chickpeas" and even more rarely "mutton peas". However, humanity began to grow it a very long time ago and not only for food. This is because chickpeas have many health benefits. Unfortunately, it is grown only in the Far East, where the conditions are most favorable for it.

• minerals
• many vitamins: groups B, C, E, A, P
• fiber
• squirrels
• amino acids

Important: If you keep an accurate count of the useful substances of chickpeas, then it can be noted that it contains more than 80 items.

Chickpeas are a low-calorie product, it contains only 120 kcal per hundred grams of weight. The amino acids found in chickpeas lower blood cholesterol levels and can even prevent fatty liver disease!

chickpeas

Important: It is also known that the unique properties of chickpeas can significantly increase a person’s performance throughout the day and even eliminate any depression.

It is interesting to know that these peas contain such a unique substance as selenium. Selenium is able to prolong the youth of the body and even increase brain activity. This microelement blocks the formation of cancer cells, which means eating chickpeas - to prevent cancer.

Video: "Useful and medicinal properties of chickpeas"

Chickpeas - harm

Chickpeas are an excellent substitute for animal protein, which means that they are easily and happily eaten by vegetarians. Even avid raw foodists can consume chickpeas by soaking them in water.

But everyone should understand that having positive properties, it can also have a negative impact on a person. The harmful qualities of peas include individual intolerance to this product by a person. Like all plants of the legume family, chickpeas cause excessive gas and flatulence in the intestines. However, this minor drawback can be avoided by adding foods such as fennel or dill to food, which help to remove gases. Therefore, chickpeas are contraindicated:

• pregnant
• nursing mothers
• people suffering from intestinal diseases

How to cook chickpeas?

Boiled chickpeas are a tasty and healthy side dish. It goes well with meat, poultry and other vegetables.

Important: In order to properly cook these peas, you must strictly observe the proportions and for one glass of dry peas you will need about four liters of water.

Before starting to cook peas, it must be thoroughly washed under running water. The washed chickpeas are left in a bowl and poured with several glasses of warm water, in which it will be soaked for at least four hours.

After that, the chickpeas are poured with water (about 3 liters per glass of peas) and boiled for an hour over low heat. As a result, you will get beautiful crumbly peas. You need to salt it five minutes before the end. Rinsing is not required.

If you want to make porridge out of chickpeas, then you will have to leave the peas on low heat and cook it for about three hours, gradually adding water and stirring. You also need to salt the porridge at the very end. The finished porridge is seasoned with vegetable oil and served. The structure of a homogeneous puree can be achieved using a blender.

Video: How to cook and peel chickpeas?

Chickpea soup is a very nutritious and satisfying dish, it can be offered to children and adults. Due to the high content of vitamin C in this legume, we can safely say that it is a preventive medicine for influenza and infectious diseases.

Important: Since chickpeas are oriental peas, their preparation is often combined with lamb. But if you do not have the opportunity to purchase it, you can replace the lamb broth with beef.

Pour 200 grams of chickpeas in the evening with water so that it stands in it until the morning. In the morning, put the broth to boil. In a frying pan, cook the roasted vegetables:

• one bulb in half rings
• 2 carrots, large slices
• pepper 2 pcs, julienne
• tomato or tomato paste

It is advisable to fry vegetables in butter. When the broth boils, remove the film and add the chickpeas. You need to cook the broth before cooking the meat, each time removing the foam. When the meat is sufficiently cooked, add the roast to the pan and squeeze a couple of garlic cloves. Soup cook for another 20 minutes. Garnished with parsley or cilantro on a plate.

Video: Soup with chickpeas and lamb

Those who have repeatedly roasted chickpeas have been able to notice that it may well be a substitute for popcorn. Roasted chickpeas can be made sweet and savory as desired. Pea fruits are beautiful, crispy and have a pleasant nutty taste.

Be sure to soak the peas overnight in water. If you try chickpeas “by the tooth” in the morning and it bursts, this indicates that it can be fried. Chickpeas get rid of the water and dry on a towel. Refined oil is poured into a high frying pan (about 2 cm), chickpeas are poured into the hot oil. It is necessary to fry it not in time but until a pleasant golden crust is formed.

Like ordinary peas, chickpeas have the ability to "explode", but only in those cases when you have overexposed it in a pan. Do not try to properly fry the peas if you feel the “first explosions” on yourself - this is a signal of readiness.

Roasted chickpeas are collected with a slotted spoon and spread on paper towels, allowing excess fat to soak. After that, the peas are poured into the dishes and, depending on preferences, are salted or sprinkled with sugar.

Video: Fried chickpeas - crunchy snack

How to cook chickpea cutlets?

To make chickpea cutlets you will need:

• 200 gr chickpeas
• flour 1 tbsp
• sesame seeds
• coriander
• black pepper
• turmeric

Chickpeas are pre-soaked overnight in water. When it softens in the morning, you can easily beat it in a blender and get a puree-like form. We add salt and spices to the mass, as well as flour, which strengthens all the ingredients. We form cutlets, roll them in sesame seeds and fry in hot oil.

Video: Chickpea cutlets

How to cook delicious chickpeas in the oven?

As in previous recipes, chickpeas are pre-soaked overnight in water. Softened chickpeas can be rolled in spices to taste, but do not try to overpepper or oversalt. Use paprika, turmeric, coriander, pepper mixture, salt. Put chickpeas on parchment paper and bake for at least half an hour at a low temperature of 160-180 degrees. Chickpeas can be baked separately, or combined with other vegetables. Often chickpeas are cooked by sprinkling with cheese and mixed with other legumes: peas or beans.

Video: "Chickpeas in the oven with broccoli"

The slow cooker makes it possible to cook the chickpeas soft. Pre-soaked chickpeas overnight are poured into the multicooker bowl and filled with water. The water should be about two fingers above the level of the peas. Salt, pepper to taste and a teaspoon of curry seasoning are added to the bowl. You can also squeeze three cloves of garlic in a garlic press.

Important: Cooking chickpeas in a slow cooker should be done in the "pilaf" mode. The timer should be set for approximately two hours.

Chickpeas can be cooked separately, or can be successfully combined with other vegetables: cabbage, carrots, peppers.

Video: How to cook chickpeas in a slow cooker?

How to cook chickpeas with lamb?

To prepare this fragrant and satisfying dish, you will need:

• lamb 300 gr
• 1.5 cups chickpeas
• garlic
• three tomatoes
• vegetable oil
• parsley
• olives

Chickpeas are pre-soaked overnight. The lamb is cut into small cubes. A little oil is poured into a cauldron or a pan with a thick bottom, or a high cast-iron pan, and the meat is laid out. When the meat turns white during the frying process, chickpeas are added. The tomato is blanched with boiling water, cut into cubes and added to the cauldron along with whole cloves of one garlic. The dish is languishing over low heat for about two hours. 15 minutes before readiness, you can add olives. The dish is decorated with fresh herbs.

Video: Chickpeas with lamb

How to cook chickpeas with chicken?

Chickpeas go great with chicken. You can use any meat, but the most beautiful and delicious pieces come from fillets. The meat is cut into cubes and smoothed out on the bottom of the multicooker bowl or saucepan with a thick bottom. Vegetable oil is added. In the "stewing" mode, the meat languishes while you chop the vegetables coarsely:

• carrot
• Bell pepper

Pour vegetables and pre-soaked chickpeas into the bowl. To taste, you can add turmeric or curry, as well as garlic with whole cloves. Simmer the dish for no more than an hour.

Video: Chickpeas with chicken

Chickpeas with meat

Chickpeas can also be cooked with pork, beef and even rabbit. Fry finely chopped meat in a pan until white, add vegetables to taste and add pre-soaked chickpeas. Garlic can add spice. Very often, green olives are added to such dishes, which replace salt and other seasonings. Add tomato juice, pasta and a little water to the pan. Simmer the dish for an hour on a small fire.

Video: Moldavian chickpeas with meat

Very often, lovers cook chickpeas with various vegetables. Try to diversify the menu and cook vegetable stew with chickpeas. This dish is best cooked in a slow cooker, but you can do a good job with cooking in a regular saucepan. Pour oil into the bottom and pour in the vegetables that you like. Any will do: carrots, potatoes, beans, onions, cabbage and others. Soak the chickpeas in advance and add to the total mass in the same way. Pour the stew with tomato juice or tomato paste diluted with water. Salt. Simmer the dish over low heat for at least an hour.

A blender will help make chickpea paste. To do this, soak the peas for 12 hours. When it swells and becomes soft, pour it into the bowl and chop it well. You can add any spices to taste and olive oil to the mass. You need to salt the pasta when completely crushed. You can add any fragrant herbs to the pasta:

• parsley
• cilantro
• basil
• dill

How to cook pilaf from chickpeas?

It turns out very tasty pilaf with the addition of chickpeas. It is best to use lamb for cooking, but pork will be a great substitute for it. The meat is fried in a pan until whitened, after which it is folded in a saucepan. In the frying of vegetables: onions, carrots, peppers, add a couple of cloves of squeezed garlic. We put the roast in a saucepan and pour in the pre-soaked chickpeas. Cook rice until half cooked with the addition of turmeric, drain the water. Add rice to the saucepan, mix all the contents. Add a small amount of water, season to taste.

Video: Uzbek pilaf with chickpeas

A salad with chickpeas has a very fresh and rich taste. Mix coarsely chopped vegetables:

• tomato
• cucumber (optional)
• dill
• green onion
• blue bow

Season the salad with oil, add softened chickpeas and salt.

Hummus from chickpeas

Hummus is a traditional Jewish chickpea dish. For cooking you will need:

• chickpeas (two cups)
• sesame
• Walnut
• olive oil
• lemon juice
• garlic

Soak the chickpeas overnight. Blend soft beans in a blender. Add chopped nuts, spices and oil with squeezed garlic to the mass.

Sprouted chickpeas are a very useful variety to regular chickpeas. From it you can successfully make a variety of fresh salads, combining with leafy greens and vegetables. Try this salad for yourself:

• lolo dew leaves
• lettuce
• arugula
• sprouted chickpeas
• greens
• boiled egg
• olive oil
• olives

Lettuce leaves are torn by hand and put into a salad bowl, sprouted chickpeas, herbs are added and mixed with butter. Salted to taste. A sliced ​​boiled egg and olives are laid out on top of the salad.

Video: Salad with sprouted chickpeas

Chickpeas (also called mutton or chickpeas) is a traditional dish of the East. But other nations also managed to appreciate the excellent taste of chickpeas. And the benefits and harms of this product have been known to healers since ancient times.

Having appeared in Slavic cuisine, the overseas bean immediately replaced the ordinary peas. Chickpeas, the beneficial properties of which are used in traditional medicine, are well absorbed by the body. And dishes from it, as some lovers of this product assure, taste slightly reminiscent of lamb.

Although historians say that in the seventeenth century, Europeans prepared not first and second courses from chickpeas, but a coffee drink, appreciating delicious nutty notes in it. Such a drink can be prepared today.

To do this, the beans are roasted in a dry frying pan until brown (it is important not to overburn), grind and brew like regular coffee.

Compound

Knowing the chemical composition of the product, it is easy to understand how chickpeas are useful. Its seeds contain:

• protein, in terms of digestibility similar to egg (depending on the variety, chickpeas are 20 to 30 percent protein);
• fats, the content of which ranges from 6 to 8 percent;
• soluble and insoluble plant fibers (fiber);
• vitamins, including riboflavin, thiamine, pantothenic acid
• essential amino acids;
• minerals (manganese, magnesium, calcium, phosphorus, iron, silicon, boron).

In total, about 80 components were found in chickpea seeds. In addition to those listed above, these are iodine, copper, molybdenum, selenium, nickel, etc.

Healing properties

In the homeland of the plant, in the countries of Asia and the Middle East, Turkish peas are called the golden grain, emphasizing the nutritional value and beneficial properties of chickpeas.

First of all, the constant use of this product prevents the development of many diseases, and also significantly improves the condition of organs that have already undergone certain diseases.

1. Chickpeas reduce the level of cholesterol, which damages blood vessels, prevents fatty liver and improves its functioning due to the high content of methionine in the seeds of the plant, a drug used in official medicine as a hepatoprotector.
2. Strengthens bone tissue due to the content of calcium and phosphorus in it.
3. Increases immunity, improves blood composition due to the presence of potassium, magnesium and vitamin C.
4. Prolongs youth, increases brain activity, prevents oncological diseases, since there is a lot of selenium in chickpeas.
5. Improves the functioning of the digestive system: insoluble fiber, present in large quantities in beans, stimulates intestinal motility and removes substances that harm the body (slags, toxins).
6. It cures dermatitis and other skin diseases: in the countries of the East, special ointments are prepared on the basis of chickpea flour for the treatment of burns, lichen and scabies.
7. It improves visual acuity, serves as an excellent prophylactic for preventing such serious ophthalmic diseases as cataracts and glaucoma. In particular, the use of chickpea flour contributes to the normalization of intraocular pressure.
8. Normalizes the activity of the nervous system due to the high concentration of manganese.
9. Has an astringent effect. In England, this property of Turkish peas has received official recognition from physicians.
10. Chickpeas are the best bean for women's health. Its seeds contain a lot of easily digestible iron, which effectively raises hemoglobin. Therefore, Turkish peas are recommended for pregnant women. In addition, it also enhances lactation.

Some restrictions and warnings

Despite the fact that the benefits of chickpeas for human health are obvious, there are some contraindications to its use.

1. Sometimes there is an individual intolerance to the product. Chickpeas will bring nothing but harm to such people.
2. Lamb peas, like all legumes, can provoke increased gas formation in the intestines. Because of this, it should be especially careful to introduce it into the diet of the elderly.
3. Chickpea seeds, due to their irritating effect, can be harmful in diseases of the bladder.
4. For the same reason, chickpeas will do more harm than good to people with acute kidney disease.
5. Contraindications apply to patients suffering from gout, thrombophlebitis, inflammation of the gastric or intestinal mucosa, since peas are considered a “heavy” food and, among other things, increase the level of uric acid in the blood.

As you can see, there are few contraindications, but they should be borne in mind.

Cooking features

Before cooking, chickpeas are washed well, carefully kneading with hands.

To speed up the cooking time, the peas are soaked for 4 hours. You can leave it to swell all night, it will not bring harm.

As a rule, chickpeas are sold and cooked unshelled. But for the preparation of especially tender hummus, it is better to get rid of the shell.

To do this, the grains are boiled for about an hour, cooled quickly (it is better to do this under the tap, putting the peas in a colander), pour cool water and grind with your hands, freeing the peas from the peel.

After that, the water with the husk floating in it is drained, the grits are poured with fresh water and boiled for another hour.

It is believed that it is not necessary to salt the legumes during soaking and cooking (especially if they plan to knead them into porridge), since the beans harden from salt. But merchants from the East claim that it is correct to soak chickpeas in water with the addition of salt, sugar and soda (a teaspoon of each ingredient per liter of water). Those who have tried it say that the taste is amazing, and the cereal is cooked faster.

To make tasty and healthy porridge from chickpeas, after the peas are well boiled and puffed up in a saucepan, a little good butter is added to it, mixed, tightly closed, wrapped in a blanket and left to cook for about half an hour.

Cleansing and slimming

Many people consume sprouted chickpeas. The benefits of such a product for the body are invaluable, since the grains during germination are at the peak of biological activity and all their beneficial properties at this moment increase many times over.

For germination, peas are soaked for eight hours, after which they are washed and scattered on a wet cloth. A day later, sprouts appear.

The seeds germinated in this way are very tasty. But to make it easier to chew, they are passed through a meat grinder.

To cleanse, lose weight and saturate the body with valuable active ingredients, weekly courses are practiced (sprouts are eaten for seven days and they take a break for seven days). And so - for three months, although the first positive changes will be noticeable much earlier.

Some symptoms of the appearance:

• does not pass cough;
• weakened immunity, frequent colds, tonsillitis, nasal congestion;
• weakness, fatigue;
• nervous condition, disturbed sleep and appetite, depression;
• allergies, watery eyes, rashes, runny nose;
• headaches and migraines;
• alternating diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• dark circles, bags under the eyes;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it read here.

please select a piece of text and press Ctrl+Enter.

Source: http://ipolzaivred.com/krupy/nut.html

Chickpeas - benefits and harms, how to apply

Chickpeas are also called Turkish peas or hummus and are 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 calorie content

100 grams of chickpeas contains:

• water - 11.4 g;
• carbohydrates - 59 g;
• fats - 6.5 g;
• fiber - 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 in combination with minerals helps to remove excess fluid from the cells, renews the blood and allows you to keep your blood pressure normal.

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 kids

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.

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 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 dill will help to cope with increased gas formation.

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.

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 fire 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.

Source: http://PolzaTeevo.ru/rasteniya/nut.html

The harm and benefits of chickpeas (peas)

We are increasingly seeing such an exotic product as chickpeas in dishes and on supermarket shelves. This is not only a delicious ingredient, but also very useful.

What is chickpeas

Chickpea is a legume that is also called chickpea or mutton pea. The fruits of the plant received the second name due to their external similarity with the head of a ram.

There is evidence that people began to eat the fruits of this plant long before our era. Moreover, grains were also used to treat certain diseases.

It is also important to note that this is one of the fruits that is environmentally friendly - it does not accumulate toxins, nitrates and other substances harmful to the body. In this case, the scales, on which the harm and benefits of chickpeas are located, tend more towards its positive qualities.

This product was brought from Central Asia, but today it can be found in India and Africa, it is no less popular in Europe and the Mediterranean.

Since it is a pea, it grows in a similar way to the plant known to us, which almost everyone grows in their garden. The pods look less oblong and rounded. Each of them can contain up to 3 grains of yellow (and its shades).

As a rule, two varieties of chickpeas are eaten: desi (small grain size) and kabuli (more “European” chickpeas - the grains are larger, the shell is smoother).

How and why chickpeas are germinated

First of all, it is worth getting an answer to the question of why. Chickpea sprouts have many positive qualities for the body. Useful properties in this case are also combined with the great taste of cooked peas. Sprouted chickpeas have a light nutty aroma and flavor.

To sprout peas, you need a handful of plant seeds, a bowl, cup, jar or other container of water, and a little of your time.

Take a jar of chickpeas and fill it with water. Please note that the grains will swell and increase in volume by 3-4 times. The amount of water should exceed the number of grains by 5 times. We remove the vessel from the sun's rays.

After 12 hours, wash the chickpeas and leave to dry. We repeat the procedure. The water should now reach the top of the peas. And the vessel is placed in heat.

After another 12 hours, repeat the washing. You should notice that the peas already have sprouts. Unsprouted grains can be discarded. To achieve the effect, we need only sprouted chickpeas, the benefits and harms of which will be described below. As a rule, the procedures are repeated within 3 days, and after this time you can cook and eat chickpeas.

The harm and benefits of chickpeas

The pros and cons of eating this product are primarily in the impact on human health and the processes occurring in the body.

On this topic, there are many opinions of both graduates - doctors, nutritionists, scientists, and various folk "experts" who also insist on the beneficial properties of chickpeas in the treatment of certain diseases.

Calorie content and nutritional value of lamb peas

First of all, let's note the nutritional value of this product: 100 grams of chickpeas contain 17 grams of carbohydrates, 20 grams of protein and only 3 grams of fat. Based on this, it is worth saying that this is a rather high-calorie food - 309 kcal per 100 grams. By its nutritional value, chickpeas can replace meat, so its use in fasting is welcome.

There are not so many vitamins in this product, in particular, these are vitamins of groups A, B and PP. The harm and benefits of chickpeas in this case are not determined by them.

But due to the high content of trace elements such as calcium, iron and magnesium, zinc, copper, selenium, iodine, molybdenum, silicon, cobalt, titanium and many others, it remains in the ranking of the most useful plant products.

Useful properties of chickpeas

1. Chickpeas are good for the female body. Due to the high content of various elements, eating chickpeas will facilitate the flow of menstruation, pregnancy and breastfeeding.

But in the case when a woman is pregnant or breastfeeding, it is imperative to consult a doctor about the amount of consumption of such peas as chickpeas. Benefit and harm may not balance each other.

You can't be too hard on yourself either.

2. Chickpeas are good for blood. If you use this product, the blood liquefies, which contributes to its circulation throughout the body. And this, in turn, improves the functioning of the internal organs of a person, increases the level of hemoglobin in the blood.

3. Chickpeas are characterized by a mild diuretic effect. Thanks to this, the kidneys and bladder are cleansed, excess fluid leaves the body, swelling decreases if present. And, of course, bile and cholesterol are excreted from the body with other processed products.

4. Both the grains themselves and the chickpea sprouts have a positive effect. There are also benefits and harms for the digestive system. The product contributes to the prevention of various diseases of the gastrointestinal tract, removes toxins from the body, normalizes the intestinal microflora, and reduces the likelihood of constipation.

5. Also, chickpeas can reduce the risk of diseases such as heart attack and stroke, as well as cataracts.

Harmful properties of chickpeas

The harm and benefits of chickpeas are the subject of much research, but not controversy. Definitely, it has many more useful properties.

This variety of peas is harmful if you have an individual intolerance - an allergy. It is also not recommended to “lean” on chickpeas for people prone to flatulence.

Do not use a lot of these peas for people of advanced age. And those who have problems with the bladder should completely refuse this product.

Chickpeas: benefits and harms. Reviews

People who like to eat chickpeas do not complain about body problems after eating.

Stories that peas cause bloating and sometimes excruciating pain may not be attributed to this variety. Despite this, people who once tried this no longer exotic ingredient in a dish are very satisfied and leave good reviews.

The technique of growing a plant such as chickpeas, the benefits and harms of this pea are described in many scientific papers and studies, but this is not the main thing. This is a great product with great taste. No wonder it is often used in the preparation of restaurant dishes in various cuisines and countries of the world.

Chickpeas are used for making flour, salads, as a side dish for main dishes and as an independent dish.

You can also cook soup and hummus from it (a snack that is made from mashed chickpeas; the composition may include olive oil, lemon juice, garlic, paprika, sesame paste and other ingredients; by the way, in Arabic and Hebrew, the word "hummus" means chickpeas , and not just a ready-made dish from this product).

Source: http://.ru/article/230791/vred-i-polza-nuta-goroha

Chickpeas - its beneficial properties and harmful features. The role of chickpeas in human life, its benefits for the body, its harm

Chickpeas in appearance are ordinary peas or beans, a bright representative of the legume family, which is their brainchild, grown in Central Asia.

Chickpeas, also called "Turkish" Peas have been cultivated since time immemorial in the Middle East, in Ancient Rome and Greece. In later stages, it began to be grown everywhere.

Chickpea is an annual, heat-loving leguminous plant. The number of nucleoli in the pods ranges from 1 to 3 pieces. Chickpeas are widely used not only in cooking, but also in folk medicine.

Chickpea calorie content of its types, composition and features of the product

Most often on sale in our country you can find chickpeas (peas), light yellow or beige shades. But there are others in the world types of chickpeas:

black chickpea(lentil-shaped peas) - having a persistent aroma and nutty taste;

green chickpea(fast-cooking peas) - eaten both fresh and dry;

Red and brown chickpeas(well-boiled peas) - with a high content of iron in it.

But we have the most common varieties of chickpeas can be considered:

desi- dark-colored beans with a thick and rough shell, grown in the vastness of Ethiopia, Mexico, Iran, India. A feature of this species is its ability to lower the level of sugar in the blood. In addition, this species has an incomparable taste and aroma;

Kabuli- a variety of round large beans, characterized by a thin and delicate shell. This variety grows in the territories of the Mediterranean countries, Africa, Afghanistan, India. The most popular variety of chickpeas.

Ingredients of chickpeas:

Chickpeas are beneficial for the body, as a plant with elements and a certain composition with the following nutritional value:

Starch;

disaccharides;

Unsaturated and saturated fatty acids;

Alimentary fiber.

In 100 gr. dried beans contains:

Group vitamins (A, B-1, B-2, B-3, B-4, B-5, B-9, C, E, K);

Macronutrients (potassium, calcium, magnesium, sodium, phosphorus);

Trace elements (iron, manganese, copper, selenium, zinc).

Chickpeas, the calorie content of which is per 100 gr. the product is 364 kcal, is a real nutritional value, so necessary for the human body.

In order to appreciate the calorie content and nutritional value of chickpeas, it must be boiled. 100 gr. boiled product contains 129 kcal.

Important! Some types of chickpeas are a low-calorie product due to their high protein content per 100g/30g.

Chickpea product benefits and characteristics

Characteristic features of chickpeas and useful properties inherent in this plant:

Chickpeas save a person from obesity;

Chickpea strengthens the immune system, thereby helping the body in the fight against colds;

Reduces cholesterol in the body;

Chickpeas act as a means of helping to prevent the development of cataracts;

Raises hemoglobin.

Chickpeas are also used to prevent any dental disease, they are used in the treatment of the liver and spleen, and normalize gastrointestinal problems.

The benefits of chickpeas and their nutrients are the early prevention of arrhythmia attacks and further protection against other cardiovascular diseases.

Also, chickpeas can provide an invaluable service to the fair sex. Since chickpeas, the benefits of which have already been proven, with regular use, it also helps to prolong the youth and health of the human body.

Is chickpeas harmful to health and how is it manifested

In principle, chickpeas can cause harm to health only as a result of its individual intolerance. This is especially true for people who have gastrointestinal problems with a predominance of symptoms of flatulence. Having tried a dish of chickpeas, and after washing it down with cold water, it guarantees intestinal spasms and increased gas formation.

You can prevent or eradicate the symptoms of gastrointestinal problems that have already appeared with the help of some seasonings (turmeric, fennel) or pre-soak chickpeas in water before cooking for half a day.

And yet, the use of Turkish peas by people with diseases of the genitourinary system, especially the bladder, is prohibited.

The harm and benefits of chickpeas for pregnant and lactating mothers

In terms of its useful and gustatory qualities, of course, chickpeas are a very attractive dish, especially for pregnant women. Despite the fact that chickpeas bring considerable benefits to the body, you need to eat it with caution.

Chickpeas are quite a heavy food for the body, especially in the process of digesting this product, due to its high protein content and its ability to harm a pregnant woman or a nursing baby.

But it is impossible to completely exclude chickpeas useful properties, which are obvious. Pregnant and lactating mothers spend a huge amount of mineral salts and iron. And chickpeas compensate and normalize the lack of these substances.

Chickpeas also help stimulate the production of hemoglobin, which prevents the development of anemia in pregnant and lactating mothers.

The benefits or harms of chickpeas for children

Children, dishes prepared from chickpeas should be given with great care. Since the digestive system of the child is still weak, with great care, in small portions and with gradual addiction, children are given food, in which chickpeas are added.

The baby's body may simply not perceive this product, which will negatively affect his health in general. This also applies to kindergarten children.

If parents gradually and in advance accustom their child to eating peas at home, then already in kindergarten the child will not have any problems with its use.

Moreover, such efforts will be compensated by the beneficial properties of chickpeas included in its composition.

What will bring chickpeas to losing weight: harm or benefit

Despite the fact that chickpeas are a high-calorie product, many people use them with great success in dietetics. Also, high-quality products for weight loss are prepared from chickpeas. In addition, chickpea weight loss products will not only save a person from extra pounds, but also provide the body with useful substances.

Recipe for weight loss, is pretty simple:

Chickpeas are filled with water for half a day;

And it is applied, but only after consulting a doctor.

Nuances of soaking chickpeas, necessary for use in the process of losing weight, are as follows:

Chickpeas are best soaked overnight (8 to 12 hours). But it is possible for 4 hours, this will be enough for the chickpeas to completely soften and be saturated with liquid;

In order to prevent the fermentation process, it is best to place the chickpeas in the refrigerator or other cool place during soaking.

In principle, chickpeas have one great feature - to reduce the calorie content of dishes while leaving them with all the available nutrients. In this connection, chickpeas are used in dietetics with great success.

The health benefits of chickpeas are enormous, especially for people with diabetes. Chickpeas progressively fills the body with energy, without any increase in blood sugar.

In diets, this product is often replaced with ingredients such as potatoes, rice, flour and other ingredients. And if there are no problems with the gastrointestinal tract, Turkish peas, with its regular use, will save a person from accumulated slag formations, toxins, which will contribute to weight loss.

Important to remember! Chickpeas contain a lot of carbohydrates in connection with which it is advisable to use it in food before lunch. And from the use in the evening, for the effect of successful weight loss, it is better to refuse.

It is also necessary to use boiled peas in the process of losing weight. Since canned peas contain a large amount of salt, which is unacceptable for weight loss.

And remember the benefits of sprouted peas!

Nutritionists recommend the use of sprouted chickpeas as a means of healing and cleansing the body. Also, sprouted peas can be used by the elderly as a preventive measure against the appearance of any colds and flu.

And lastly, if you use peas with the right regularity, you can rid the body of bad cholesterol, thereby bringing benefits to it and yourself.

Chickpeas won many hearts of people who love not only tasty food, but also those who are ready to eat healthy and wholesome food. Since this product, with its useful and healing qualities, brings a person more benefit than harm.

Chickpeas, also known as garbanzo beans, are a member of the legume family. It is grown in the countries of the Middle East. Unlike other canned foods, chickpeas retain almost all of their properties after being canned and remain an excellent source of protein, carbohydrates, and fiber.

Depending on the type of chickpea, it can be beige, red, green or black. The most common are two types of chickpeas: kabuli and desi. They are both beige or cream in color, round in shape, but have some differences:

• kabuli beans are twice as large as desi, they are lighter in color and slightly irregular, uniform in shape;
• Desi beans are small in size, their shell is tougher and the flavor is buttery.

Both types of chickpeas have a mild nutty flavor, a starchy and pasty texture, and a dietary composition.

Chickpeas are a versatile product. It is the main component of many oriental and Indian dishes, including curry, hummus and falafel. Chickpeas pair well with other foods, so they are added to soups, salads, sauces, and snacks. It is rich in protein and makes an excellent meat substitute in a vegetarian diet.

The composition and calorie content of chickpeas

In addition to vitamins and minerals, chickpeas contain fiber and antioxidants. Among them are the flavonoids quercetin, kaempferol and myricetin. It contains phenolic acids: ferulic, chlorogenic, coffee and vanilla.

Composition 100 gr. chickpeas as a percentage of the daily value is presented below.

Vitamins:

• B9 - 43%;
• B1 - 8%;
• B6 - 7%;
• K - 5%;
• B5 - 3%.

Minerals:

• manganese - 52%;
• copper - 18%;
• phosphorus - 17%;
• iron - 16%;
• magnesium - 12%;
• potassium - 8%.

Calorie content of chickpeas - 164 kcal per 100 gr.

A rich source of vitamins, minerals, and fiber, chickpeas improve digestion, help reduce weight, risk of heart disease, type 2 diabetes, and certain types of cancer.

For muscles and bones

Chickpeas support bone strength. Calcium and phosphorus are essential for proper bone mineralization. Vitamin K improves calcium absorption. The protein in chickpeas helps build muscle mass and improve cellular health.

For the heart and blood vessels

Beans are rich in fiber, which is essential for diabetes. People with type 1 diabetes lower their blood glucose levels with fiber. In people with type 2 diabetes, higher fiber intake normalizes sugar, lipid, and insulin levels. The protein in chickpeas is also good for type 2 diabetes.

Chickpeas are an excellent source of magnesium and potassium. These minerals lower blood pressure and protect against cardiovascular disease. The fiber in chickpeas lowers triglycerides and "bad" cholesterol, which is also good for the heart.

For eyes

Chickpeas improve eye health - they prevent the development of cataracts and macular degeneration, thanks to zinc and vitamin A.

For the gastrointestinal tract

Many of the beneficial properties of chickpeas are due to the fiber content, which improves the functioning of the digestive system. It increases the feeling of satiety and reduces appetite by reducing overall calorie intake. Eating chickpeas eliminates the risk of obesity and helps in weight loss.

Another benefit of chickpeas is to increase the number of beneficial bacteria in the intestines and prevent the growth of harmful ones. This reduces the chance of developing irritable bowel syndrome and colon cancer. Chickpeas help to cope with constipation and intestinal disorders.

For the reproductive system

Beans reduce common PMS symptoms in women.

Chickpeas are good for men. It can replace some drugs to increase potency and get rid of hormonal problems that lead to loss of male power.

For skin and hair

The manganese in garbanzo beans gives energy to cells and fights free radicals that cause wrinkles. B vitamins serve as fuel for cells, making the skin softer and more elastic.

The manganese and abundance of protein in chickpeas prevent hair loss and strengthen them. Manganese deficiency can lead to slower hair growth. The zinc in chickpeas prevents hair thinning and dandruff.

For immunity

Chickpeas help liver enzymes work properly and remove cancer-causing compounds from the body. This is due to selenium. In addition, it prevents inflammation and reduces the rate of tumor growth.

Chickpeas contain vitamin B9, which helps prevent the formation of cancer cells from mutations in DNA. Saponins and phytochemicals in chickpeas prevent cancer cells from multiplying and spreading throughout the body. Thus, chickpeas can be considered an excellent tool for the prevention and fight against cancer.

In this article you will find everything about chickpeas: composition and useful properties, use for weight loss, for women and men, children, benefits and harms, methods of use and possible contraindications.

For the past few years, on the shelves of stores in our country, we can see a non-standard type of peas. Its name is even more wonderful - chickpeas.

What is it and what is the use of chickpeas for the body?

What dishes can be prepared on its basis, what is the calorie content and are there any contraindications for use? All this and much more will be discussed further.

From this article you will learn:

Turkish Chickpeas - Benefits and Uses

Chickpeas This plant is a member of the legume family, the Latin name is Cicerarietinum.

This food product is very common in the countries of the East and is the basic ingredient for preparing dishes such as hummus, etc.

The plant is an annual, loves heat very much.

The product is very old. Turkey and other countries of the East are considered his native country.

According to some reports, it is known that the nut was discovered seven and a half thousand years ago. Moreover, people even in those days distinguished several varieties of this product and prepared different dishes from it.

The descendants of Cicero earned their bread precisely by selling unusual peas.

Botanical description

This plant is grown in more than thirty countries. The most favorable climate for growing is the tropics or subtropics. The product tolerates heat well and does not like precipitation.

The grains of the culture resemble a pleasant nutty smell, are oily, resemble a nut in their configuration, come in different shades: green, red, black, beige, brown.

The growing season is ninety to one hundred and ten days.

Late varieties have from one hundred and fifty to two hundred and twenty. Oriental peas grow at a temperature of 3-5 degrees. Tolerates light frosts well.

Turkish chickpeas photo

Varieties and varieties of chickpeas

In our state, on the shelves of shops you will see beige or yellowish nuts. However, there are many more varieties, and in other countries there are the following types of plants:

1. black peas, which have a persistent smell and nutty flavor;
2. green develops rapidly and can be consumed dry and fresh;
3. reddish and brown is distinguished by a high content of iron.

Among the most popular varieties, it is worth noting separately:

• desi, nuts, characterized by a dark color, roughness, the ability to reduce blood glucose levels. Moreover, this variety has a wonderful smell and excellent taste;
• large round beans with a thin and delicate surface.

Chickpeas benefit and harm: composition and properties

The chemical composition of the bean

The benefits of chickpeas for the body become immediately obvious after studying its rich composition:

• protein, which in its characteristics resembles the protein of a chicken egg;
• about 6-8% fat;
• cellulose;
• vitamins and minerals: manganese, magnesium, phosphorus, calcium, iron, thiamine, riboflamin and more;
• amino acids.

Generally speaking, this product contains about eighty substances. Oriental walnut is especially relevant and useful for those people who do not eat meat.

Nutritional value and calorie content of chickpeas

Chickpeas are great for people who are on a variety of diets. It is enriched with vegetable fiber and has a very low calorie content.

So, one hundred grams of boiled beans contains one hundred and twenty calories.

calorie content of chickpeas

In its raw form, the calorie content of the product is 364 kcal per 100 grams. Due to the huge protein content, some varieties of beans are very low in calories: only 30 kcal per 100 grams.

Useful properties of chickpeas for the body

Regular use of this ingredient has a positive effect on overall well-being, prevents the development of many diseases, improves the condition of diseased organs.

It has long been believed that this culture has the property of enhancing male libido and stimulates lactation, normalizes the menstruation cycle, effectively removes excess fluid from the body and eliminates kidney stones.

IMPORTANT!

Moreover, unlike simple peas, it does not cause flatulence in the gastrointestinal tract, it is considered more useful and nutritious.

In our time, it has been proven that this product contributes to the effective removal of cholesterol from the body.

Useful properties of the product:

• indispensable component of diets. Differs in better digestibility when compared with ordinary peas;
• an excellent source of protein, which makes the product an excellent alternative to meat, can be consumed during the fasting period;
• saturated with carbohydrates and protein, which the body needs so much to maintain health;
• when used with rice, it saturates the body with a whole set of amino acids;
• to get enough, it is enough to eat quite a bit;
• rich composition has a unique therapeutic effect on the body, cleanses the blood, favorably affects the teeth, eliminates inflammation of the oral cavity, helps with heart rhythm disturbances, relieves back pain, helps with various diseases of the digestive tract;
• increases the level of hemoglobin in the blood. This makes it indispensable for pregnant and lactating women;
• reduces the level of bad cholesterol, normalizes blood sugar;
• positively affects the functionality of the liver;
• helps with depression and apathy;
• has rejuvenating properties, stimulates brain activity, prevents malignant processes;
• helps with eye pathologies;
• has astringent ability;
• promotes the elimination of kidney stones and removes excess fluid from the body;
• reduces the likelihood of heart disease;
• useful for people who are overweight;
• beneficial effect on the condition of the skin, nails and hair;
• recommended by dermatologists and other doctors in the presence of skin pathologies;
• reduces the risk of developing seizures.

However, not everything is as smooth as we would like. Chickpeas also have a list of contraindications, which is why it is not suitable for everyone.

Who should not eat chickpeas - contraindications

Before including beans in your diet, be sure to read the list of contraindications and precautions:

1. Like all beans, chickpeas can cause intestinal flatulence, although this phenomenon will not be as pronounced as after eating peas.
2. A decoction with dill will help to kill the previous property. Before use, experts recommend soaking the beans in cold water and leaving for the whole day or night.
3. Do not combine this product with cabbage, regardless of the type of vegetable.
4. You should not drink cold drinks along with nuts, you can provoke acute stomach cramps.
5. Do not eat peas with fruits containing pectin.
6. If you have bladder diseases, you should avoid eating an oriental ingredient.
7. Gout, circulatory problems, thrombophlebitis, inflammation of the gastrointestinal tract are contraindications to the use of an exotic product.
8. If you consider yourself an allergy sufferer, you should be wary of eating these peas.
9. Older people should be extremely vigilant and it is better to combine the use of a bean with cumin, after a meal, eat anise, as at this age the risk of strong gas formation increases.

The benefits of chickpeas for the body of women, men, children and for weight loss

Benefits for Women - Cooking Recipes

The benefits of chickpeas for the body of women are worth special attention.

An incredible effect during the period of menstruation has been proven, which is due to the replenishment of iron levels and the normalization of hemoglobin. Peas are also needed for women in position, as well as during lactation.

The ingredient stimulates increased milk production.

However, despite all the positive side, it is necessary to take into account the possible risks. So, due to the high protein content, the product can adversely affect the digestive system of a pregnant woman and her baby.

It is useful for women in position to include peas in the diet no more than once every seven days. It is unreasonable to completely exclude it from the menu of nursing and pregnant women.

Oriental chickpea bean is able to compensate for the lack of iron and mineral salts. The product is able to increase hemoglobin, which eliminates the development of anemia.

Useful properties of chickpeas for men

The product is famous for its excellent ability to improve male potency, so the stronger sex must definitely include peas in their diet.

Constant use provides both men and women with a toned figure, healthy complexion, excellent skin condition in general, and makes you feel great.

Moreover, it is able to normalize blood sugar levels, so it is recommended for people with diabetes.

The effect of chickpeas on the children's body

Exotic bean-based dishes should be given carefully to children.

The digestive system in children is still fragile, so they may simply not perceive this ingredient. This applies to all preschool children.

Adults need to gradually accustom children to the nut, so that in the future the body gets used to it and receives only benefit from its use.

Benefits for weight loss: cooking recipes

Despite the fact that raw chickpeas are considered high in calories, they are recognized as an indispensable component of various diets for weight loss.

Moreover, on the basis of oriental raw materials, products are prepared for losing weight.

These funds will help not only get rid of excess body weight, but also provide the body with a number of useful components.

Effective Recipe:

1. Pour the main ingredient with water and leave overnight.
2. In the morning, grind the raw materials in a meat grinder.
3. Eat a nut if you consulted a doctor in advance and he approved this diet for you.

How to soak beans properly:

• Raw materials are soaked overnight. If time is limited, you can leave at least four hours. Make sure that the liquid is absorbed;
• Ideally, when soaking, chickpeas are placed in the refrigerator or any other cool place.

The Turkish ingredient has a wonderful ability to reduce the calorie content of food while maintaining all the nutritional characteristics. That is why it is successfully used in nutrition. This is a great alternative to potatoes, rice, flour products. Chickpeas remove all excess from the body, eliminate toxins and eliminate toxins.

It must be borne in mind that it contains carbohydrates, so it is better to consume it in the morning. Do not abuse it in the evening. Only in this way will the benefits of chickpeas for weight loss manifest themselves.

For diets, it is suitable only in canned form, since it contains a lot of salts in its raw form.

Healing properties of chickpeas and treatment recipes

Chickpeas will be incredibly useful in the following cases:

• if diabetes is diagnosed;
• with atherosclerosis;
• in the presence of anemia and low hemoglobin content;
• if there are problems with the gastrointestinal tract;
• in the presence of problems with the lungs and respiratory organs;
• with cardiac pathologies;
• The benefits of chickpeas for vision are enormous in such diagnoses as glaucoma, cataracts and many others.

Healing recipes with chickpeas for different purposes:

1. Body cleansing. Take one second of pure raw materials, pour in a liter of water and leave until the liquid is absorbed. Rinse, grind using the available kitchen equipment. The first time should not be abused. One tablespoon before a meal will suffice. Everything else you need to eat a little bit during the day. The course of treatment is ten days.
2. To get rid of an obsessive cough, you need to pour two liters of liquid into one glass of walnut and cook for thirty minutes. Then add butter, and eat throughout the day in small doses.
3. atherosclerosis and diabetes. Pour one large spoonful of crushed raw materials with one glass of boiled water. Express liquid and consume three times a day before meals.

Before using and preparing recipes, read the list of contraindications.

Sprouted chickpeas - benefits and harms

Chickpea sprouts are incredibly useful due to their high content of vitamins, fats, protein, and minerals. It is an essential ingredient in a vegetarian diet.

Benefits of Sprouted Chickpeas:

• Sprouted chickpeas, unlike regular chickpeas, contain two useful amino acids: methionine and cysteine. Moreover, ascorbic acid is also collected in them.
• Seeds are saturated with living energy, provide the synthesis of useful components, renew and regulate important processes, increase the body's defenses and metabolism.
• The use of such an incredibly rich product serves as an excellent prevention of SARS, influenza, diseases of the digestive tract, and heart pathologies.

Sprouted chickpeas have increased levels of antioxidants, making them the best preventive measure against colds during the cold seasons. If you are overweight or have diabetes, the ingredient must be included in the daily menu.

How to germinate chickpeas:

1. Whole seeds must be placed in a container in a small layer, pour in water and add liquid every day as it decreases.
2. After a while, young shoots will appear.

The product is similar in taste to a raw nut, at the moment the stem appears, the air is filled with the smell of a rose.

Chickpeas - Use in cooking

Peas are served as side dishes, they are successfully combined with salads, soups, cereals. Popular dishes such as hummus and roasted chickpea falafel are made from it.

Fried chickpeas are very popular in Eastern countries.

Some countries make alcoholic drinks from the product, canned it and serve it as a sweet.

Italians make excellent pasta from oriental beans, it is marinated with vegetables, added to yoghurts.

chickpea flour

Chickpea flour is incredibly healthy because it does not contain gluten.

It gives baked goods an amazing taste, makes them more satisfying and increases energy value.

It is included in the list of breading mixtures, used as an excellent thickener for sauces.

Vegetarians love to make omelets out of it. You can cook incredibly delicious cakes, pancakes and pancakes, sweets.

How to cook chickpeas correctly?

Basic moments:

1. Before cooking, the product must be sorted out by hand and washed thoroughly.
2. Peas should be soaked for at least four hours, preferably twelve.
3. The ingredient is brewed unpeeled. But if your goal is to make tender hummus, then it's best to get rid of the shell. Boil the seeds for about an hour, cool immediately, cover with cool water, grind with your hands, releasing the peas from the skin. Drain the water from the shell, fill in the water and start cooking the cereal again.
4. Do not add salt during soaking and cooking. Otherwise, the peas may become hard. However, Eastern traders advise soaking the product in salted water with sugar and soda. So, for one liter of liquid, you will need one small spoon of each component. If you follow all the principles, the taste of the dish will be delicious.
5. To prepare porridge, after boiling the beans, add a little butter, mix thoroughly and seal tightly, cover tightly with a blanket and leave for about thirty minutes.

On a note!

Remember one important rule: beans are only soaked in cold water. Boiling water will not speed up the swelling process and will only cause problems. The protein will begin to fold, and the surface of the peas will become denser.

Growing chickpeas at home

In our country, Turkish chickpeas are successfully grown by summer residents. Gardeners liked this plant very much for its complaisant nature.

To achieve a good harvest, you must first prepare the seed before planting. Raw materials must be sorted and large seeds removed.

Before sowing, it is necessary to treat the material with nitragin for several hours.

Prepare a clean area of ​​land with drained soil.

Nothing will grow in a weedy area. Carefully dig up the soil, as deep as possible, get rid of debris, lime the acidic earth.

How and when to plant chickpeas?

The ideal time for landing is the end of spring. Start sowing as soon as the ground is warm enough.

If the soil is dry, lay the seed deeper, if it is wet, shallower. In total, the depth of the hole is approximately 10-15 cm.

Sow the plant in rows with a distance of about ten centimeters. Rows need to be tamped down a bit. The harvest will directly depend on timely sowing.

The first appearance of the plant must be treated with special nitrogen fertilizers.

The soil requires constant quality weeding. Peas are not capricious about moisture and are not watered very often.

The culture matures approximately within 120 days after planting.

It is important to harvest the crops in a timely manner, since rainfall with the onset of autumn can lead to negative consequences.

The beans are poured onto a linen and dried in the sun.

Use in cosmetology

Of course, a product so rich in useful components cannot but be used in cosmetology.

The systematic internal use of this component saturates the body with protein, calcium and iron. This has a positive effect on the health of the skin, hair and nails.

Beans are also used for preparation for external use. So, pea masks have beneficial properties.

Pea chickpea face masks

To prepare the mask, you need to take ½ cup of raw materials and leave it in water for about half a day. Peas are carefully crushed, a tablespoon of honey and the same amount of vegetable oil are added.

The resulting product must be carefully applied to the skin of the face, leave to act for thirty minutes. After manipulation, the face is rinsed with water in which the product was soaked.

Permanent pea masks will help make the skin fresher, younger, relieve rashes and acne.

Storage conditions and expiration dates

Peas must be whole, have a smooth surface, not deformed, not dry, without any stains, mechanical dents, etc.

• How to store chickpeas?

The benefits of chickpeas for the body directly depend on its storage. The product is stored in hermetically sealed containers. Can be placed in natural bags.

Chickpeas like a dark, cool, and well-ventilated area that doesn't have the intoxicating aromas of spices and spices, as the legumes can absorb odors.

If you follow these rules, and also ensure the optimum storage temperature of the product is up to five degrees Celsius, the shelf life can last up to a year.