Chickpeas have an impressive nutritional profile. They contain a moderate number of calories, providing 269 per cup (164 grams). Approximately 67% of these calories come from carbohydrates, while the rest come from proteins and fats (. Most of the calories in chickpeas come from carbohydrates.
There are about 35 grams of carbohydrates in a 1-cup serving. Most of the carbohydrates in chickpeas are fiber and starch, although there is a small amount of natural sugar in chickpeas. According to the United States Department of Agriculture database, 1 cup of cooked chickpeas provides 269 calories, 14.5 grams of protein, 4.25 grams of fat and 44.9 grams of carbohydrates, with a whopping 12.5 grams of dietary fiber. That represents more than 44% of the recommended daily intake of fiber.
Chickpeas appear in the first recordings in Turkey around 3500 BC. C. and in France in 6790 a. India produces the most chickpeas in the world, but they are cultivated in more than 50 countries.
They are an excellent source of carbohydrates, protein, fiber, B vitamins and some minerals, and are a nutritious staple of many diets. A review of research found that including legumes (certain legumes, including chickpeas) in the diet produces a weight-loss effect even when diets aren't designed to restrict calories. When it comes to versatile foods, chickpeas may not be the first thing that comes to mind. If you buy dried chickpeas, soaking them overnight and then discarding the soaking water filters out natural compounds in the form of legumes that trigger gas production.
I advise my clients to include half a cup of legumes a day, including chickpeas, either as a protein in a meal or as a source of carbohydrates rich in fiber. In addition, chickpeas are a source of vegetable protein in all types of foods, from soups and bowls to stir-fries, curries, casseroles, tacos, cold protein salads (instead of chicken or tuna), falafel, vegetarian burgers and, of course, hummus. To increase your intake, BPA-free canned chickpeas, in particular, offer a simple, cost-effective, non-perishable, ready-to-eat option. Because chickpeas are high in fiber, they also help prevent constipation, which has the added benefit of maintaining optimal gastrointestinal (intestinal) health.
However, if you follow a low-FODMAP diet to control symptoms of irritable bowel syndrome or other digestive condition, you may need to avoid chickpeas. The diet diaries of the participants revealed that they ate less food from all food groups, especially cereals, during the chickpea intervention. If you are allergic to any of these foods, especially peas or lentils, or if you experience any symptoms after consuming chickpeas, ask your doctor about your diet to determine what is safe for you. There are several dozen different varieties, including the pale-yellow European type popular in the U.S.
USA, as well as black, dark brown and reddish chickpeas. The name garbanzo comes from the Latin word cicer, in reference to the legume plant family, Fabaceae. Chickpea plants can grow to about 2 feet tall, with small, feathery leaves and white or reddish blue flowers. Chickpeas suppress postprandial blood glucose concentration and appetite and reduce energy intake at the next meal.
However, chickpeas are considered both a vegetable and a protein because they are very nutritious. Although hummus is essentially easy to prepare, it contains chickpeas, olive oil and tahini (a paste made with sesame seeds). Some types may be flavored with other ingredients, such as chocolate. .
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