What are chickpeas?

Chickpeas are one of the most important vegetables in India and Pakistan, and are also very common in Europe, as well as being a common medicinal herb used in Uyghur medicine.

It originated in western Asia and the Near East. It is a legume with a large cultivated area in the world, about 150 million mu, of which the cultivated area of India and Pakistan accounted for more than 80% of the world, and only sporadic distribution in China.

About the life of chickpea

Israel and Lebanon, Jews and Arabs are quite serious about the origins of hummus, a side dish so common in the Middle East that it is basically indispensable for every meal.

In 2008, the Association of Lebanese Industries petitioned the government to register hummus as a “Lebanese specialty” and applied to the European Commission for protection of origin.

The Israelis were outraged, and in 2009, used 4,500 pounds of ingredients to make the world’s largest dish of hummus in Tel Aviv, to demonstrate their “legitimacy”.

Lebanon hit back immediately, and in 2010, 300 Lebanese chefs made an even bigger plate of hummus, twice the amount of the Israeli record, with many singing and dancing around the plate in a victory song. ……

Let’s take a look at the chickpeas whose life is a mystery.

Nutritional value of chickpeas

Chickpeas are rich in protein, fat, crude fiber, vitamins and calcium, magnesium, iron and other ingredients, of which the protein content of 22.5%, higher than oats as well as walnuts, essential amino acids up to 7.91%. Chickpea starch is chestnut flavor, the content of 50.0%, lower than oats (64.3%), buckwheat (73.11%), higher than black beans (33.6%) and potatoes (15.0%), can be used for weight loss health products. Insoluble dietary fiber content of 3.16%, 2 times that of buckwheat, it can promote gastrointestinal peristalsis, conducive to the digestion and absorption of nutrients.

Chickpea fat content is low, 5.5%, but rich in unsaturated fatty acids. Chickpeas can enhance the body’s own lipid-lowering and cholesterol-lowering effect, can be used as “three high” groups of daily food. Chickpeas contain calcium, potassium, iron, zinc and magnesium and other essential minerals, can make the human body to take in enough minerals to make up for the ordinary dietary mineral deficiencies, to enhance the body’s ability to maintain the glial system as well as the acid-base balance plays an important role, can be used as a mineral nutritional enhancer.

Chickpeas are rich in vitamins, normal daily consumption, the vitamins provided to the human body and the World Nutrition Federation in 2011 standards for the human body’s daily vitamin needs content is similar. Therefore, it is known as “the flower of nutrition, the king of beans”.

Comparison of the nutritional composition of chickpeas with other foods

Application of chickpea

Chickpea has a wide range of applications, chickpea starch can be used for textile, paper industry, the leaves can be extracted indigo dye, stalks, etc. is a good fertilizer. Seeds as food can be eaten directly or fried, boiled and eaten can be done, can also be made into dosa, salad, pearl nuts and so on. Chickpea can be developed into chickpea milk series of beverages, puffed food, convenient and nutritious porridge, as well as health food, etc., is a kind of beans worthy of its further research, development and application.

3.1 chickpea protein functional food
Chickpea is rich in protein, and contains a high level of essential amino acids, is a high-quality plant protein source. Protein content of 22.5%, very suitable for deep processing made of protein powder. While protein powders available in the market are generally made from purified casein, whey protein or a combination of these proteins, chickpeas contain amino acids similar to the World Nutrition Federation’s 2011 standard daily vitamin requirements, and therefore their production into chickpea protein powders is fully in line with the recommended ideal nutritional levels.

In terms of consumption, chickpea protein powder has a good taste, suitable for both young and old, and is a favorite health care product by the majority of consumers. Meanwhile, it is rich in lysine, leucine, isoleucine, valine and other essential amino acids, which can maintain the normal daily demand of the human body and can be developed into amino acid health food.

3.2 Other functional chickpea food
With the improvement of people’s living standards, high blood fat is becoming more and more a threat to people. Therefore, there is a great demand for healthy, lipid-lowering products. Chickpea fat is low, and fatty acids are beneficial to the human body of unsaturated fatty acids, and flavonoids saponins, alkaloids and other synergistic hypoglycemic active ingredients, as well as a wealth of minerals and vitamins, the role of the human body is gentle, long-lasting, stable nature, fewer side effects, and can play an effective adjuvant therapy for diabetes and its complications.

If the chickpea and its products and milk powder in proportion to the proportion made of soy milk powder, can play a nutritional complementary role. Not only easy to digest and absorb, but also has a high food value and health care functions, is a good diet for infants and the elderly.

Chickpeas can also be mixed with lactobacillus fermentation, rich in nutrition, good taste, loved by consumers.