Top Seven Reasons to Eat Chickpeas
A Great source of Protein
Chickpeas are good source of protein, particularly for vegans. Once combined with a whole grain like whole wheat protein, they give ample amount of protein comparable to that of meat or dairy foods. Also, it has fewer calories and fats.
A study in the American Journal of Clinical Nutrition advises that those who eat legumes are less likely to develop type 2 diabetes. The reviewers noted that carbohydrates in legumes are digested slowly, reducing blood sugar spikes which will contribute to insulin resistance and diabetes.
Stabilize Blood Sugar and Low Glycemic Index
Chickpea (chana) can be soluble fibre that stabilizes blood sugar levels. It’s quite caring for those with insulin resistance, hypoglycemia or diabetes. The legume provides steady, slow burning energy to stop blood sugar spike.
Iron Boost & Anemia Prevention
Owing to their high iron content, chickpeas will boost energy. It’s especially important for pregnant or lactating women, menstruating women & children. Iron is a main component of hemoglobin and has a key role in enzyme system for energy production and metabolism. Because it helps in fulfilling one’s body’s requirement of iron, it prevents anemia.
Benefits for Women
The presence of phytoestrogens in chickpeas is known to modulate the body’s own production of the hormone in women. This lowers the risk of breast cancer and minimizes hot flashes in post menopausal women.
Keep off Unwanted Fat
Eating one serving on a daily basis of chickpeas will increases fullness, which can lead to better weight management. According to study, people felt fuller after they consumed dietary pulses when compared with those who had a controlled diet.
Boosts your Energy and Immunity
Chickpea is a good source of manganese and offers essential nutrients like magnesium, phosphorus and thiamine. These nutrients, particularly manganese, play an important role in energy production and provide a boost to your immunity.
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