Chickpeas: Properties and Benefits

Chickpeas are the seeds of a plant belonging to the Fabaceae family whose scientific name is Cicer arientinum; This legume is one of the oldest in human history and currently the chickpeas are the third most consumed legume in the world after the beans and soybeans.

The chickpeas plant comes from the east, probably from Turkey, and it is cultivated since ancient times throughout the Mediterranean area; there are two main varieties, a western with the largest form, beige / yellow and one east from the smallest diameter and color with reddish hues.

The chickpeas are grown mostly in India and Pakistan which are the major producers; in Italy, however, the production is more limited probably due to the low yield and the demand of the market that has never been high.

Chickpeas: Properties and benefits
Chickpeas are composed of 10.6 % water, about 19.3 % protein, 17.5 % of dietary fiber, 2 % ash, 6 % from fat and carbohydrates; instead these minerals present: potassium, calcium, phosphorus and magnesium, the most abundant, followed by sodium, iron, zinc, copper, manganese and selenium.

On the front of the vitamins remind the vitamins B1, B2, B3, B5, and B6, folate, vitamin C, K and J, and in the last vitamin E.

Discreet the presence of amino acids among which the most abundant are aspartic acid, glutamic acid, leucine, lysine, phenylalanine, arginine, serine, valine and isoleucine.

Benefits and Curative Properties of Chickpeas

A study appeared in the journal Annals of Nutrition and Metabolism describes the properties that the Chickpeas have lower levels of "bad cholesterol" in the blood and thus the protective role that the chickpeas play against the heart. The reasons for these benefits effects of chickpeas are due to good presence in these legumes of magnesium and folate; in fact, it seems to have the ability to lower the levels of an amino acid that, when present in excessive amounts in the blood, increases the chance of heart attack and stroke. The name of this amino acid is homocysteine.

The abundance of magnesium in chickpeas instead, is of benefit to the bloodstream and the contribution of nutrients to the body while his lack of presence is related with an increased risk of heart attack.

Chickpeas also contain unsaturated fatty acids, better known by the name of Omega 3, which, in addition to preventing the states of depression have the properties to lower triglycerides and above are able to bring benefits to the heart rhythm thus avoiding the onset of arrhythmias the heart.

Worthy of note is the presence of dietary fiber in the chickpeas as have the ability to regulate the functions of our intestines and at the same time help to maintain balanced glucose levels in the blood.
Chickpeas Curiosity
The name comes from the Latin Cicer arietinum and the second word indicates the similarity of the chickpeas have with the head of the ram.

It seems that the name Cicero descended from the same ancestor that had a wart on his nose that drew the shape of chickpea.

Before you buy the chickpeas it is always better to check the date of drying; in addition to a soak period longer old chickpeas also lose some of their properties; it is always better to consume chickpeas which are not older than one year.

The sowing of chickpeas is usually done in the spring and the harvest takes place during the summer, during the period between June and September.

The varieties of chick peas are very numerous, but the two most widely known are the Kabull and Desi chickpea.

A popular rumor makes use of chickpeas as an example of something uncomfortable, penance; many of you have heard sometimes the phrase "kneeling on chickpeas." Many decades ago, in fact, elementary school teachers, used to punish students by putting them in more restless knees chickpea.


Chickpeas do not contain gluten and so they are a food particularly suitable for those people who are affected by celiac disease.
Preparing Chickpeas
The dried chickpeas require a relatively long preparation time ranging from 12 to 18 hours with regard to the period of soaking pre-cooked; for the latter it is preferable to an earthenware dish in which the beans will cook for three hours over low heat.
The cooking should start in cold water brought to a boil on low heat and cover.
It's important that the chickpeas are thoroughly cooked in order not to have problems with the digestive system, also note that the beans after soaking and cooking almost doubled in volume.
Chickpeas: Properties and benefits
Chickpeas: Properties and benefits
Chemical Composition
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100 grams of chickpeas have 320 kcalories.
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Chickpeas: properties and benefits
Chickpeas: Properties and benefits
Chickpeas: Properties and benefits
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