The Healthiest Foods In The World – Chickpeas

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Curry Garbanzo/ChickpeasPhoto by Shelby PDX
Chickpea is not only delicious but also a very healthy foods, especially suitable for diabetics.
Garbanzo beans, or chickpeas, originally from Persia, has a delicious aroma and delicate flavor.
We find evidence that the chickpeas was used for more than 7000 years.
Chickpeas was the favorite dish of the Egyptians, Greeks and Romans. It gradually spread to other countries of the world.
The largest producers of chickpeas now is India, Pakistan, Turkey, Ethiopia and Mexico.
The most famous dishes are chickpeas hummus (chickpea spread) and falafel (fried chickpea balls).
Chickpeas can also be prepared with vegetables and curry sauce, or used as a salad.
Chickpea flour is used to prepare many savory dishes, such as pakora (fried vegetables in an Indian way) and Dwaraka Burfy (sweets from chickpea flour).
Chick peas is a very healthy food, especially suitable for diabetics:
a rich source of nutrients:
containing molybdenum (a mineral in traces ), dietary fiber, folic acid and manganese, rich in minerals such as iron, magnesium, copper and zinc;
has a low glycemic index:
Research of glycemic index in foods have shown that chickpea has a low glycemic index (28-32);
contains a lot of protein:
Chickpea is an important source of macro nutrients, contains a lot of protein. Cooked chickpeas with vegetables and whole grains such as rice is a great high-protein low-fat meal;
lowers cholesterol:
dietary fiber, comprising chickpea help lower blood cholesterol levels in such a way as to bind with bile acids in the intestine and prevent their re-absorption;
suitable for diabetics:
Chickpeas prevent a sharp rise in blood sugar after a meal and therefore is an ideal food for diabetics. Medical research has shown that regular consumption of chickpeas can prevent diabetes;
prevents heart disease:
Regular consumption of chickpeas can reduce the risk of coronary heart disease.
Studies that have lasted 25 years and which was attended by more than 16,000 people around the world have shown that in people who regularly consume legumes, the risk of heart disease was reduced by 80%.

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