Chickpeas, whose Scientific name is Cicer arietinumThe seed of a herbaceous plant in the legume family.
These types of lemons are valuable for both culinary use and nutritional value.
It originated in Turkey, from where it spread to other parts of the world. in mexico, Chickpeas became part of the diet after the arrival of the colonists, and today its largest production is in Mexico and India.
Mexico is the largest producer of chickpeas Sinaloa, Sonora and Baja California Sur.
According to the Mexican government, chickpeas offer many health benefits thanks to their vitamin content. Fiber, potassium, vitamin C and vitamin B-6Key nutrients to maintain a good state of well being.
For diabetics, this lemon is effective in controlling blood sugar levels, so it is recommended to eat it 20 to 25 grams a day for women and 30 to 38 grams for men to take advantage of its properties.
Similarly, according to Consumer Power, chickpeas, like other legumes, are a food with a significant source of protein, although these must be supplemented with cereals such as corn, rice, wheat and aranth, because chickpeas lack methionine, an amino acid. Important for protein formation.
The starch present in chickpeas provides calories that are released slowly, providing a long-lasting feeling of satiety. This contrasts with fast-prepared foods, which often produce hunger immediately after eating.. Also, the fiber and starch in chickpeas contribute to lowering cholesterol and improving gut health.
They also contain isoflavones, compounds that increase protection against cardiovascular disease by lowering LDL or “bad” cholesterol in the blood, helping to prevent clogged arteries.
In terms of vitamins, chickpeas are rich in B vitamins, especially thiamine (vitamin B1), riboflavin, niacin and folic acid, which are essential for the proper functioning of the nervous system.
According to this same source, it plays an important role in the functioning of liver enzymes that help detoxify certain cancer-causing compounds.
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