A very nutritious and useful bean product is the Turkish pea, or, as it is often called, the chickpea. This bean product has a rich history, and besides it, a lot of useful qualities and properties. Today it is a fairly common product, though quite recently, it was virtually unknown to anyone. The chickpea is a part of national culinary dishes in a number of some countries, such as Thailand and India, for example. But, perhaps, the main thing that it is necessary to know about the chickpeas is its useful properties and qualities, which it possesses. After all, as a representative of legumes, this product has the very valuable and useful properties that are not possessed even some "co-brothers".
Chickpea Nutritional Composition
Useful properties of the chickpea directly depend on the composition of the fetuses of its plant. So, the composition of this product includes about 80 nutrients and minerals, which make the chickpea so useful. The calorie composition of the chickpea consists of the following proportions:
- about 50-60% carbohydrates;
- about 20-25% of proteins;
- about 7-10% of fats;
- about 12% of other substances.
The last other substances include: folic and malic acids, various vitamins, in particular B vitamins such as B1 and B2, B3 and B6, vitamins E and A. Also, among the micro-elements, the following samples are found:
- biotin and calcium;
- potassium and phosphorus;
- magnesium and manganese;
- silicon and boron;
- amino acids − lysine and methionine.
Also, the chickpea contains the dietary fibre about 2.5% and the caloric value of this fruit is about 120 kcal, which makes the chickpeas a dietary product.
Unique Useful Chickpeas Properties
As for the useful properties of the chickpeas, then they are also quite extensive, as well as the composition of it. It is useful in the treatment of various diseases, as well as in the prevention of many ailments. So, quite a useful property of the chickpeas is the cleansing of the organism. Because of the constituent dietary fiber, the harmful and polluting substances (together with cholesterol) are combined and withdrawn from the organism, along with bile. In addition, dietary fiber has a positive effect with constipation and indigestion in the body.
The chickpea is also a source of iron. Therefore, it is very important for many women to consume the chickpeas because of it, as this will be useful during the pregnancy and when there are diseases on the female line. Also, it helps with the heart diseases, and here it does not matter whether you are a man or a woman. The chickpea is useful for preventing the cardiovascular diseases, preventing strokes and blood incoagulability. In addition, the chickpea helps generate more energy, thanks to a good concentration of phosphorus and manganese.
The chickpea is useful and against other diseases. In particular, it helps get rid of pain in the back area − strengthens the bones and muscles, relieves the dropsy and other skin diseases. Also, it helps strengthen the tooth enamel and anesthetize toothache. The useful properties of chickpeas are also observed in such unpleasant diseases as the cardiac arrhythmia, the appearance of deprivation, the blockages of blood vessels in the spleen and liver. As for the cleansing properties of this product, the chickpeas help purify both the digestive organs and the walls of vessels and capillary, thus, purifying the organs such as liver together with blood.
Also, it is possible to do the chickpeas' flour and preparing various mixtures from it, it is possible to make compresses from the scabies and bloodsucking, and also for making masks.
Source of Ideal Figure
The Turkish pea is an excellent product for diets and weight loss, as it has low calorie content and a glycemic index. Using the chickpeas they help reduce the blood sugar, which helps the diabetics to get rid of their problems. Because of the high concentration of the cellulose in the product, the pea promotes the normal digestion of food, does not allow the excess fat to be absorbed, and, moreover, increases the appetite during meals. It is very useful to eat the chickpeas together with the meat dishes, when it is necessary to assimilate proteins. In case of non-assimilation, it can be argued that the products that you used in your diet were eaten absolutely useless.
Preparation of Chickpeas
For correct preparation of the chickpeas it is necessary to follow a certain recipe with which the dish will become useful, and the most importantly tasty, and vice versa. So, before starting the preparation, the product should be thoroughly rinsed, and then soaked for a whole night in pure water − mineral non-carbonated, or, if there is such an opportunity, to gather it from the water spring. In the morning you can find that on the surface of the beans it will appear the small pimples, which indicate that you can start cooking or roasting the product. The chickpeas are prepared depending on the purpose of use:
- for treatment: the course of administration − three tablespoons, four times a day of the unsalted chickpeas are needed during the three weeks, a break two weeks, again the reception for three weeks;
- for a variety of culinary dishes - no more than seven tablespoons at one meal (it is allowed to add salt or sprinkle the chickpeas with piper).
Thus, as you can see, the chickpeas can be both delicious and therapeutic, and this is its undeniable dignity.