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Chickpeas Health Benefits

Garbanzo beans or chickpea have long been valued for its fiber content. Garbanzo beans are eaten daily in large amounts and on a year-round basis. But a recent study has shown that we can obtain health benefits from garbanzo beans even when we eat much smaller amounts over a much shorter period of time.

 

Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty.

 

A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.

 

Garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children.

 

Iron is an integral component of haemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.

 

Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium.

 

Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack.

 

Chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.

 

Chickpeas are high in fibre and protein, and they have a low glycemic index. This powerful combination can help control your weight.

 

Enjoying as little as 1/2 cup (125 mL) of chickpeas daily can keep you feeling full and consuming fewer calories.

 

Chickpeas also contain phytoestrogens which are weak plant versions of real oestrogen.

 

There’s evidence that these may modulate the body’s own production of the hormone in a way that could lower the risk of breast cancer, protect against osteoporosis and minimise hot flushes in post-menopausal women.

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