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Main function
Because chickpea contains high protein, high unsaturated fatty acids, high cellulose, high calcium, high zinc, high potassium, high vitamin B and other beneficial human health nutrients. And as the food can be eaten directly, or fried or cooked food; or dessert, red bean paste and so on; it can be processed into a variety of snacks or fried beans, a variety of small taste of food, leisure food and canned food; green beans as a vegetable. It can be eaten raw, leaves can also be used as a vegetable. There are chickpea powder, fermented milk, protein drinks and so on. In the United States and other countries, it is often made into salad. [3]
In addition to direct consumption, the chickpea can also be used as a nutrient enhancer and in combination with other food materials to prepare food fortified with nutrients. In addition to being used as food, chickpeas are widely used in medicine. Traditional Chinese medicine shows that it has obvious effects on the treatment of diabetes, cardiovascular disease, blood enriching and calcium supplementation. The research results of its medicinal function abroad are quite abundant.
Nutrition function
100 grams of cooked dried chickpeas, water accounted for 60%, containing 8.9 grams of protein, 2.6 grams of fat and 27.4 grams of carbohydrates, can provide 686 thousand and 500 calories of coke.
Chickpea is rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and contains a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber. Chickpea has obvious effects on enriching blood and calcium supplementation. It is the best food for diabetics and hypertension patients.
