Composition and useful properties of chickpeas

Since ancient times, people use the useful properties of chickpeas, also called mutton or turkey peas. The age of the remnants of chickpeas found in the Middle East during excavations of ancient settlements is 7.5 thousand years. In Europe, chickpeas were used for food in the Bronze Age. The ancient Greeks and Romans endowed peas with an uneven surface with medicinal properties. At present, this thermophilic leguminous crop is cultivated in Asian countries (India, Pakistan, China) and the African continent (Ethiopia, Tunisia, Morocco). Comparatively small areas are occupied by the sowing of mutton peas in America (Colombia, Mexico).

The chickpea

Useful properties of chickpeas are directly dependent on the components that make up the fruit of this plant. 100 grams of peas contain

• Carbohydrates (46.16);
• Proteins (20.1);
• Food fibers (9,9);
• Water (14);
• Fats (4.32);
• Vitamins;
• Mineral substances - calcium, potassium, sodium, phosphorus, magnesium, selenium, iron, manganese and zinc.

The energy value of turkey peas is relatively high and amounts to 309 kilocalories.

Due to the content of a natural, balanced complex of amino acids, minerals and vitamins, chickpea belongs to the most valuable bean products.

How to use the useful properties of chickpeas?

Turkish peas are successfully used by all those who care about their own health and the health of their loved ones, as well as vegetarians. Proper use of amazing peas can positively influence the state of the digestive system. Soluble dietary fiber, contained in chickpeas, form in the digestive tract a substance that removes bile along with cholesterol from the body. Insoluble fibers are effective in controlling constipation, since they stimulate intestinal peristalsis.

Useful properties of this representative of legumes, which has iron in its composition, are used for the prevention and treatment of anemia. The oldest culture of the planet today is a dietary prescription for diabetics, patients with diseases of the liver and gall bladder and those who were exposed to radiation exposure. Doctors are recommended for the prevention of stroke, heart attack, coronary heart disease, as well as people with diseases of the heart and blood vessels to introduce into their daily diet chickpea. How to prepare a product to preserve its healing properties?

The secret of preparing a remedy for disease prevention is very simple. It is necessary to wash the chickpeas and leave it overnight in water. By the morning the volume will increase, and from each bean the sprout will pass. It is better to use the sprouted peas in raw form, you can weld them or use them for salads.

When cooking or frying, the useful qualities of chickpeas are minimized, however, the recipes of dishes from the seeds of this plant occupy a prominent place in many cuisines of the world. For example, a favorite dish of Israelis and Arabs is hummus. The Lebanese at first soak chickpeas, and then cook until ready. To make the beans more tender and soft, add a little soda to the water. The boiled chickpeas are washed once more, peeled and crushed. Finish the process of cooking hummus by adding salt, lemon and sesame oil.