Chickpea is a kind of highly appreciated legume in the kitchen. Although analysts have not agreed on its origin, since some place it in the Mediterranean basin and others in Western Asia, the truth is that its consumption dates back to prehistoric times.
The Body Mind portal indicates that it is a well-known food in ancient Egypt, Babylon, Persia and India, where it is still used by Ayurvedic medicine to combat skin diseases. However, it was also a common food for the Greeks and Romans.
The Spanish Nutrition Foundation (FEN) indicates that this food is a source of plant-based protein, calcium, potassium, iron, phosphorus, magnesium, folate, niacin, vitamin B6 and vitamin E. Additionally, they are a good source of soluble fiber and insoluble.
Chickpeas stand out for being a source of slowly absorbed carbohydrates, which produce a gradual assimilation of glucose. This prevents the imbalance of sugar levels and generates constant energy.
It is very protein, low in saturated fat and rich in fiber, which helps regulate cholesterol. By combining chickpeas with cereals such as brown rice or couscous, the quality of their proteins increases, according to experts.
Its richness in fiber improves intestinal transit and contributes to the slower absorption of carbohydrates. In the same way, its contribution of carbohydrates and proteins make it suitable for children, adolescents and people who make physical efforts, like athletes.
Rich in group B vitamins
Being rich in magnesium, phosphorus and B vitamins, necessary for the nervous and muscular systems, chickpeas are suitable for coping with situations of psychophysical tension and stress.
It is ideal for pregnant women given the amount of folic acid. This vitamin helps prevent malformations in the fetus.
An article published in the Better with Health portal ensures that chickpeas They are a source of vitamin E that acts as an antioxidant, helping to protect cells against damage caused by free radicals. They are foods that favor the prevention or reduction of these molecules in the body.
Vitamin E, in addition to helping to have beautiful skin, strengthens the immune system and collaborates with cells in carrying out various functions.
These legumes are rich in iron, phosphorus, magnesium, copper and zinc, which makes them ideal for strengthening bones and muscles. Many of these minerals are essential when it comes to improving bone density and preventing the development of age-related diseases such as osteoporosis.
Who can it hurt?
Although it is a food with a significant number of properties, it is not suitable for all people, as there are some who should avoid it.
For example, being a food that provides compounds called purines, they are not recommended for people who have medical problems such as kidney stones, gallstones or gout. The body usually breaks down these purines into uric acid, leading to kidney problems.
They can also be indigestible for those with a sensitive intestinal flora. They may produce fullness and gas, due to their oligosaccharides (fermentable fiber). To improve your digestion, it is advisable to eat a small amount and if they are definitely not tolerated, avoid them.
Although they do not contain gluten, there are some that may have been processed in factories that use grains. Before consuming them, it is better to consult the packaging. They should not be consumed by people with allergies to this food, other legumes or nuts.
Finally, when a person has diarrhea or gastroenteritis, they should not eat chickpeas. It is convenient to follow a diet based on rice, carrots, apples and potatoes, foods that are better tolerated.