White Chickpeas, Raw, seeds
Cicer arietinum
White chickpea comes from the Middle East region of the world where this food culture is still highly respected because of its high protein content. The first reports of it date back to about seven thousand years. It was first cultivated around 3000 BC. Its cultivation begins in the Mediterranean basin and then covers India and Ethiopia.
White chickpea has a high content of proteins and is very beneficial. It is believed that it is a good source of dietary fiber, complex carbohydrates, proteins, calcium, magnesium, iron and vitamin B, as well as folic acid.
Health Benefits:Supports digestive tract: contains about 12.5 grams of fiber. This is 50 % of the daily value.
It is healthy as well for the function of the colon, decreasing the risk of colorectal cancer. Unique delivery of antioxidants.
Exclusive antioxidant because it contains abundant quantities of antioxidants that are crucial to support of the body. In black chickpeas are contained: vitamin C, vitamin E, beta- carotene and phytonutrients. These phytonutrients include flavonoids quercetin, kaempferol and myricetin (usually found in the outer layer of grains) as well as phenolic acids, ferulic acid, chlorogenic acid, caffeic acid and vanillic acid (usually found in the inner part of the grains).
Black chickpea reduces the risk of cardiovascular disease. Provides support to the walls of blood vessels and blood.
It contains valuable amounts of polyunsaturated fatty acids including alpha -linolenic acid (ALA), omega - 3 fatty.
There are a number of ways to use black chickpea: You can consume it as a meal or in salads. If you prefer to cook it the best and fastest way is to use a pressure cooker. Another way is to soak overnight and then cook it until it gets tender. Add salt during boiling.
Manufactured by: Herb Ltd.
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