Chickpeas are the seeds of a herbaceous plant belonging to the Fabaceae family, Genus Cicer, Arietinum Species.
Chickpeas (seeds) are therefore legumes, therefore foods of plant origin belonging to the IV group. Rich in carbohydrates, fiber, magnesium, potassium and B vitamins, they represent a primary food source.
Chickpea flour comes from the grinding of dried chickpea seeds; mainly oriental and overseas chickpea varieties are ground.
The chickpea flour that is obtained from these legumes, is also rich in vitamins and mineral salts that bring numerous benefits to our body. In particular, it presents in itself:
- Vitamins of group B, A, E and C;
- Magnesium, calcium, potassium and phosphorus, able to help us counteract high blood pressure, muscle fatigue and strengthen the brain and bones.
- 100 g of this flour provides about 316 calories, where: 60% is represented by carbohydrates and fiber, 20% by proteins, 6% by fat and the remaining percentage is made up of water.
Chickpeas, as well as all other legumes, help our digestive system and chickpea flour, thanks to the low glycemic index it presents, is very suitable for those who suffer from diabetes and hypercholesterolemia, for those on a diet, and for people suffering from celiac disease, because it does not contain gluten!
Chickpea flour is used for more refined cooking recipes, such as chickpea soup with prawns, chickpea bread, etc ...