What are the functions and effects of chickpeas and how to eat them?

Chickpeas have many uses in life. For example, they can be used as a nutritional supplement for infants and the elderly, and as a traditional Chinese medicine to treat diseases. Chickpeas are an important vegetable in India. The way to eat chickpeas is relatively simple. They can be cooked with other foods or used to make porridge.

How to eat

1. Soak in water, cook and stir-fry with chopped pickles, very good with rice.

2. Cook porridge.

3. Soak in water, cook until done, then roast meat or stew soup.

The benefits of eating it are: calcium supplement (the content is higher than soybeans), rich in VC, VB, protein, crude fiber, selenium, chromium, etc., and it has the reputation of "coarse grain among coarse grains". Especially suitable for people with diabetes, hyperlipidemia and those who want to lose weight.

Nutritional Benefits

Every 100 grams of cooked dry chickpeas contains 60% water, 8.9 grams of protein, 2.6 grams of fat and 27.4 grams of carbohydrates, providing 686.5 kilojoules of calories. Chickpeas are rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1. They also contain a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber. Chickpeas have obvious effects in replenishing blood and calcium, and are the best food for patients with diabetes and hypertension.