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. They are an excellent protein source of vegetable origin and for this reason it is good to remember that it is necessary to combine legumes with whole grains to allow our body to have all the essential amino acids that it needs to obtain from the outside since cereals are deficient in methionine and cysteine.
Chickpeas: Benefits and Properties
Proteins: the protein content of chickpeas is quite high, so they are a food indicated for consumption by vegetarian or vegan people or simply for those who want to vary the protein sources of their diet.
Fiber: Chickpeas are rich in both types of fiber, the soluble and the insoluble, which act in reducing cholesterol levels, blood sugar, improve intestinal transit and increase the sense of satiety.
Potassium: essential mineral, participates in muscle contraction, contributes to the regulation of the balance of fluids and minerals inside and outside the cells and helps to maintain normal pressure by dampening the effects of sodium.
Phosphorus: Phosphorus is necessary for hormone production and health and helps the body use B vitamins. Its deficiency can cause abnormal levels of serum phosphate (hypophosphatemia) resulting in loss of appetite, anemia, muscle weakness, bone pain, rickets (in children).
Iron: mineral essential for cell growth, development and health of our body as a component of hemoglobin, a globular protein that transports oxygen to the tissues of the body;
Bone Health: Thanks to the presence of excellent levels of iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K, regular consumption of chickpeas helps maintain bone structure and strength.
Weight control: as the protein quota in a diet increases, the satiating capacity also increases and choosing to consume chickpeas would reduce the load of proteins of animal origin, balancing it with a good source of proteins of vegetable origin.
The presence of numerous essential micronutrients gives chickpeas useful properties to support the good state of health. In particular, the benefits of chickpeas are on the cardiovascular and intestinal systems, but not only.