Chickpeas, also known as garbanzos or ceci beans, are a deliciously versatile legume used as a main ingredient in many Middle Eastern and Indian dishes, including, hummus, falafels and curries. They come in varied colours such as black, green, red and brown.
Chickpeas are rich in both soluble and insoluble dietary fibre aiding with constipation and digestive disorders. A great source of protein, especially for vegetarians and rich in manganese; which is an essential cofactor in many enzymes important in energy production and antioxidant defence. They have a high iron content and boost energy levels and important for menstruating, pregnant or lactating women and growing children. Iron plays a vital role as an integral component of haemoglobin, transporting oxygen from the lungs to all cells and ultimately for energy production and optimum metabolism function.
The fibre inherent in chickpeas helps in stabilizing blood sugar levels and provides slow-burning energy, especially those with insulin resistance, hypoglycemia or diabetes. They have low GI, which means the carbohydrate within them is broken down and digested slowly. Regular intake aids in lowering LDL (bad) and total cholesterol. High in folate and magnesium; folate lowers levels of the amino acid, homocysteine and strengthens the blood vessels. Chickpeas contain phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimizes hot flushes in post-menopausal women.
Product of Australia
Nutritional Information (per 100g serve):
-Carbohydrates- Total- 55.1g
|Dimensions||16.0 × 4.0 × 19.0 cm|