Chickpea or garbanzo bean is a versatile legume and also one of the most extensively farmed and consumed organic superfood especially in Asia and Africa. A highly regarded food that provides the digestive system with nutrient support.
Chickpea is a member of the pea family whose cultivation has started 7000 years B.C. An organic superfood originally cultivated in the Middle East and the Mediterranean. It was widely grown by ancient Egyptians, Greeks and Romans.
There are about 43 species of this healthy organic superfood whose Latin name is cicer arietinum. The plant’s stem can grow to a height of 20 inches and produces bisexual flowers that comes in white, violet and pink color. Their leaves are green in color with tooth-edges and covered with hairs. The chickpea pod is small and hairy with two to three pieces of seeds inside. It has a delicious nutlike taste and a buttery texture.
This organic superfood has an excellent level of nutrition. The quantity of vitamins it holds consist of vitamin C, k, B-6, and folate. It also contains high levels of iron, magnesium, molybdenum, copper, phosphorus, sodium and zinc. It is rich in plant based protein without the high calories and saturated fats that you get from dairy food and meat. It is also gluten-free.
Chickpea is an organic superfood that has been valued for their fiber content of 12.5 grams per cup, a good 50% of the daily allowance. The best part here is that two thirds of these fibers are insoluble! This means that this fiber passes through your digestive tract up to the last part of the large intestine unchanged and are converted into short chain fatty acids (SCFAs). Particularly important is butyrate, a type of SCFAs that is considered as the primary energy source of colonic cells, which also possess an anti- carcinogenic and anti- inflammatory properties. High fiber chickpea is also good news for weight watchers who wants to keep feeling full longer.
Both seed coat and the inner portion of chickpea is packed with phytonutrients like flavonoids that includes quercetin, myricetin and kaempferol as well as chlorogenic acids, vanillic acids and ferulic acids which all functions as potent antioxidant. This is definitely one organic superfood you don’t want to miss in your diet.
For safety measures, it is advised that individuals with kidney concerns are to limit or completely avoid eating chickpea. It contains a substantial amount of purines that can lead to high accumulation of uric acid.
Fun trivia: During the 18th century and at the beginning of World War I, roasted chickpeas were used as substitute for coffee in Europe.
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