Chickpeas - useful properties and their use in traditional medicine

 Chickpeas - useful properties and their use in traditional medicine

Chickpeas, or, as it is also called, Turkish or mutton, is a healthy and very tasty product used by vegetarians. It is widespread in the countries of the East, but is gradually gaining popularity in our country. We will consider the useful properties of this garden plant and its possible harm in our article.

Chemical composition

The beneficial properties of any vegetable vegetable, such as cauliflower, onion, garlic and others, will directly depend on their chemical composition. And chickpeas are no exception.

This unique legume, the benefits of which for our body are obvious, contains more than 80 nutrients and trace elements, namely:

  1. Proteins, fats and carbohydrates.
  2. Minerals - iron, magnesium, calcium, potassium, manganese, selenium, silicon, boron.
  3. Amino acids.
  4. Folic acid.
  5. Vitamins A, B1, B2, B3, B5, B6.
  6. Dietary fiber, etc.

Its benefits are obvious - at the same time satisfying hunger and preventing excess weight.

As for the calorie content of this plant product, it is 320 kcal per 100 grams. And this means that you can satisfy your hunger with a small handful of it. And for vegetarians, it will become a worthy substitute for meat. Its benefits are obvious - at the same time satisfying hunger, and preventing the appearance of excess weight, and saturating the body with microelements, and cleansing it of toxins. The harm from it is minimal. But first things first.

Beneficial features

Chickpeas, due to the high concentration of vitamins and microelements in its composition, are a cure for many diseases. Its beneficial properties allow it to:

  • renew blood;
  • contribute to the replenishment of energy;
  • return lost strength;
  • relieve gum inflammation;
  • stop back pain.

Without fail, chickpeas should be eaten during menstruation.

In addition, this leguminous plant is used as an adjunctive therapy in the treatment of jaundice, dropsy, arrhythmias, disorders of the liver and spleen. It has an active diuretic effect and removes bile and "bad" cholesterol from the body.

Its benefits for women deserve separate words. Without fail, chickpeas should be eaten during menstruation. The fact is that during this period, along with menstrual bleeding, women can lose a huge amount of iron and because of this, their hemoglobin level in the blood can drop. The same plant completely solves this problem, replenishing the reserves of their body in this mineral necessary for normal hematopoiesis. It is no less useful for nursing mothers in that it promotes lactation and increases milk production.

Chickpeas also have a beneficial effect on the digestive system. It gently cleanses the body of toxins and toxins, eliminates the likelihood of constipation, prevents the growth of pathogenic bacteria in it and the development of decay processes.

It also works very well on the small intestine, its benefit is to reduce the risk of malignant tumors.

And finally, the beneficial properties of this legume culture have found their application in traditional medicine. This garden plant is used:

  • to prevent the development of cataracts;
  • to reduce the risk of stroke, heart attack and other formidable disturbances in the work of the cardiovascular system;
  • to normalize blood pressure;
  • to improve potency in men;
  • to dissolve stones formed in the gallbladder.

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Regular consumption of chickpeas, the benefits of which are undeniable for both women and men, ensures a good complexion, normal skin condition, a toned figure and no digestive problems. Its beneficial properties also help stabilize blood sugar levels. Therefore, it can be included in the diet of people with diabetes. The harm from its use for them is excluded.

Application of chickpea

Chickpeas have found their application in cooking. Moreover, this leguminous culture is involved in many national dishes of exotic countries of the East. It is used to prepare first courses, pilaf, add to salads, to fillings for pies, and even use it to make desserts. The most common chickpea dishes will be:

  • chickpeas in sauce;
  • humus;
  • chickpeas with meat.

This leguminous culture participates in many national dishes of exotic countries of the East.

From the flour obtained from chickpeas, soft and aromatic oriental bread is baked, the benefits of which are great.

The fruits of this legume are excellent for dietary and vegetarian meals. They can be included in therapeutic diets. The benefits will be enormous. After all, they are an excellent source of vegetable protein, which is very well absorbed by our body and is a worthy substitute for meat. By the way, the use of chickpeas is not prohibited even during strict fasting. It contains all the proteins and carbohydrates that a person needs, and in combination with boiled rice gives a full set of amino acids.

Eating chickpeas is not prohibited even during strict fasting.

Sprouted peas deserve separate words, the benefits of which are not even discussed. It is very easy to germinate it. It is enough to take a glass of peas, rinse them thoroughly, put them in a specially prepared container so that they fill it up to half, and close the lid. They will begin to germinate after 12 hours. Sprouts can be eaten separately, or you can add them to vegetable salads or desserts. They will not harm even children.

The fruits of this legume culture are also used in cosmetology. Rejuvenating, revitalizing and nourishing masks for the skin are made from flour. In addition, regular inclusion of this garden plant in your diet will have a beneficial effect on the condition of your hair and nails. It is also used for weight loss, as a substitute for meat and other heavy foods.

And, of course, chickpeas are used in folk medicine. Its healing properties give it the right to participate in the treatment of many diseases affecting our body. When used correctly, it will not harm.

Contraindications

Despite all the beneficial properties that chickpeas have, it also has its own contraindications to eating. Sometimes it can be harmful. All legumes, such as green beans and asparagus, increase gas production in the intestines. This most often happens after the first consumption of peas. In this case, it is recommended to take urgent measures to eliminate colic by drinking a decoction of fennel or dill seeds. The harm from it will be eliminated.

All legumes, such as green beans and asparagus, increase gas production in the intestines.

There is one trick to reduce the risk of gas production after eating chickpeas. It turns out that all that is needed to prevent this is to soak the peas in cold water for 12 hours.

They are categorically not suitable for use with chickpeas, watercress and all types of cabbage. They can cause indigestion. The same goes for combining it with apples, pears and some other fruits that contain large amounts of pectin. And if you drink it with cold water, you can get severe stomach cramps, which will harm both health and mood.

Chickpeas are categorically contraindicated for people suffering from diseases such as:

  • cystitis;
  • bladder ulcer;
  • thrombophlebitis;
  • gout;
  • circulatory failure;
  • acute inflammatory processes in the stomach and intestines.

Secrets of Cooking Turkish Nut

With great care, it should be introduced into their diet by the elderly and people who are prone to allergic reactions so that it does not harm them.

In general, this garden culture is an easy, healthy and very tasty product that is quite worthy to take its place on your table.


What is the difference between chickpeas and peas? - let's deal with these beans

Most people mistakenly think that chickpeas and peas are the same thing. In fact, these are completely different legumes, from the place of origin to the dishes in which they are used as an ingredient.

In the past few years, chickpeas have become a popular “fashionable” food, as chefs and food bloggers praise its properties with might and main and call it almost one of the main products in the system of proper nutrition. Let's find out how peas and chickpeas are similar and different, and why chickpeas have become so famous.


Peas. Useful properties of peas

Freshly hulled pea seeds have more vitamin C than canned ones

Thanks to peas and the Austrian monk Gregor Johann Mendel appeared the science of genetics. Mendel found that if cross different varieties of peas, the traits of both parents in the offspring do not mix, but remain clean. Hence the conclusion was drawn: they are "written" by some stable molecules. Now everyone knows that we are talking about DNA molecules, which are copied and passed in generations not only in peas, but in all organisms, including you and me.

but peas are not only an interesting test subject... Scientists have found a substance in it that effectively protects cells from malignant degeneration. Moreover, useful properties of peas due to the content of compounds that help lower the level cholesterol and relieve colds.

Health color

The anticancer agent in peas is called chlorophyllin. It is a bright green pigment, close to the famous chlorophyll, which allows all plants to use solar energy to synthesize organics from water and carbon dioxide. The chlorophyllin molecule is designed to bind carcinogens. When we eat peas, this substance keeps them in the intestines, preventing them from being absorbed into the blood.

Scientists do not yet know what dose of chlorophyllin is optimal for us. but peas are recommended (and other bright greens) as often as possible. The rule is simple: the greener the plant, the more chlorophyllin it contains.

Cleansing the heart

Doctors have long known that by increasing fiber intake, we lower cholesterol levels, and with it the risk of atherosclerosis, myocardial infarction, stroke and other cardiovascular problems. Green peas are a great source of fiber: over 4 grams per half cup.

In the intestine, it is not digested or absorbed, but it binds bile - a digestive secretion produced by the liver and very rich in cholesterol. Then all this together is excreted from the body. If you do not get rid of cholesterol in this way, it will be absorbed into the bloodstream and, quite possibly, adhere to the walls of the arteries, forming atherosclerotic plaques.

Scientists believe that peas also help lower triglycerides, a fatty fraction of the blood that is dangerous for blood vessels. For example, Danish researchers added small doses of peas to the volunteers' regular diet: in two weeks, they had almost 13% less triglycerides.

Note to the hostess

Nature has done everything to make it easier for us to peel peas. Each of its pods (more precisely, a bean) is equipped with a zipper. It is worth pulling for it, and peas will sprinkle. It takes about 7 minutes to pour a full glass of them.

You need to open the bean like this:

  • Tear off the cup - a thin tail will remain at this end.
  • Pull on it to separate the seam along the length of the bob.
  • Using your thumbs, push the flaps apart from the side of the removed seam, placing the bowl under the falling peas.

Pods full of health

They like to feed peas in school canteens. - not only because it is so much fun to catch with a fork, but also because of the abundance of vitamins. For example, half a cup of green peas contains more than 11 mg ascorbic acid - almost 19% daily rate. And this is important - after all, we are talking about an antioxidant that reduces the risk of cancer and cardiovascular disease. In addition, this acid is recommended for colds and flu: it relieves their symptoms.

Maximum benefits from peas

Eat fresh. Freshly hulled pea seeds contain more vitamin C than canned ones: a significant part of the nutrients is destroyed during processing.

Buy frozen. Fresh peas are difficult to obtain in some seasons, but frozen in bags are always sold. Thawed peas crunch weaker than fresh ones, but are almost equal to them in nutritional properties, especially in the content of vitamin C.

Eat different. Whole pods are eaten from vegetable (sugar) peas. Their valves are rich in vitamin C, but the bulk of fiber, folate, niacin, phosphorus, riboflavin, thiamine, and vitamin A is found in the seeds. To get the maximum of nutrients from this vegetable, eat half a cup of green peas and eat it with the same portion of sugar.

Steam. It is better not to boil fresh or frozen peas, but to steam. First, boiling water washes away nutrients. Secondly, it is stronger than steam, destroys some of them, especially vitamin C. If you do not have a steam pan, a microwave oven that is turned on for 1-2 minutes can be an alternative.


Benefit

The benefits to the body from regular consumption of chickpeas are enormous. It has a preventive effect against various diseases.

Useful qualities of the product are invaluable:

  • with dietary nutrition is an integral part of the diet. Better digestible than other peas
  • a good source of protein, can replace meat products for people who are fasting
  • high in carbohydrates and proteins that support the health of the whole body
  • in combination with rice saturates with amino acids
  • helps to cleanse the blood, eliminate heart irregularities
  • helps to improve the condition of the teeth, relieves inflammation in the oral cavity
  • helps to get rid of diseases of the gastrointestinal tract
  • relieves back pain
  • increases the level of hemoglobin, which is especially useful for women in position and breastfeeding
  • lowers cholesterol and stabilizes sugar
  • improves liver health
  • helps with apathy and depression
  • stimulates the brain, prevents the development of malignant processes
  • helps to remove excess fluid
  • benefits overweight people
  • improves the condition of skin, hair and nails
  • reduces the risk of seizures.

The dangers of chickpea for people with certain chronic diseases will be discussed below.

For women

For the female body, chickpeas bring tangible benefits. During critical days, hemoglobin values ​​fall, and the vesicle helps to normalize the level of iron in the blood.

Advice! It is worth adding chickpeas to women's meals once a week.

For men

For a strong half of humanity, chickpeas are also useful. It has a positive effect on potency, so it must be included in the diet.

For men and women, the benefits will manifest itself in improving skin condition, refreshing complexion and losing weight. It is especially important to use it for people who live in an area where there is a hazardous production.

For kids

It is necessary to carefully add chickpeas to the nutrition of children, it is better to start at a year and a half. In order not to harm the fragile child's body, it is necessary to do it carefully and gradually. The digestive organs of children may not accept food of this kind. After the child gets used to it, this dish is guaranteed to become one of the favorites.

For pregnant and breastfeeding

Chickpeas have a positive effect on the health of pregnant women and nursing mothers. It stimulates milk production and, as mentioned above, raises hemoglobin levels.

At the same time, there is a risk. A large amount of protein can harm the gastrointestinal tract of an expectant mother and baby.

Watch the video! Chickpea. Chick peas

Slimming

Raw peas are high in calories, which will not be beneficial for dietary nutrition. But at the same time, it is a frequent ingredient in various diets. In addition, there are many chickpea-based slimming products.

This product helps to get rid of extra pounds and saturate the body with useful vitamins and minerals.

The fruits will help reduce the calorie intake of food. This is why nutritionists value him so much. It can be a substitute for side dishes that are not used for dietary meals.

Advice! You should be careful, because chickpeas have a lot of carbohydrates, so it is better to eat them in the morning.


The versatility of the product lies in the fact that soups, side dishes, sweet dishes are prepared from it, flour is used in baking. Sprouted beans are prized in a raw food diet along with wheat, buckwheat and oats. As an appetizer, fried chickpeas are perfect for a summer feast; they can successfully replace popcorn and seeds when watching a movie with a family. It is cooked with sugar or salt, hot and savory.

Before cooking, it is imperative to soak it for 8-12 hours, otherwise the cooking time will stretch almost indefinitely. And then it remains to follow proven recipes or create something new on their basis.

Classical
Vegetable oil is poured into a frying pan with a thick bottom in a small layer, heated. Chickpeas are gently poured into it, fried for 5-8 minutes over high heat. When ready, it begins to burst and shoot from the pan. This is a signal that it is time to catch the peas with a slotted spoon and put them on a colander or napkins to remove excess oil. Then the product is poured into a vase and seasoned with salt on top.

A simple recipe in the oven
Pre-boiled chickpeas are thrown into a colander, while it flows down, a spice mixture is prepared from cumin, turmeric, fenugreek, fennel. For spicy lovers, you can add a little red pepper. On a baking sheet covered with foil, peas are laid out in 1 layer, lightly sprinkled with oil, sprinkled with spices. Cooking time - 30 min. over medium heat. The result is a delicious, savory snack with a spicy touch and a crispy crust.

Sweet chickpeas in cinnamon
The principle of cooking is general, after boiling, the product is laid out on a baking sheet, sprinkled with cinnamon, cooked for about half an hour at medium temperature. Correctly cooked peas are crispy on the outside and almost hollow on the inside; after removing them from the oven, they are immediately sprinkled with powdered sugar. If the oven heats up unevenly, then during the cooking process, the contents of the baking sheet are mixed several times.

Fried chickpeas are tasty and healthy, in various versions they are used as a delicacy and a spicy snack, successfully replaces the usual types of desserts and spicy dishes.


Peas Chickpeas - useful properties and cultivation

Every year, on our site, one bed was necessarily allocated for ordinary peas. Both adults and children enjoyed ripening green peas, we added them to salads and soups, and a little ripe peas remained for the winter. Over the years, there has been some disappointment in this culture due to pest infestation. It was worth a little time to lose and write wasted: half of the harvest was gone. And one more thing: he matured too amicably, already half amazed.

Chance helped to renounce green peas. Somehow a neighbor came and, watching me sort out the peas, separating the healthy from the afflicted, sympathetically called me “Cinderella”, declaring at the same time: “Eugene, if I were you, I would replace this culture with another pea called Nut. Pests don't like it, because it contains a lot of oxalic acid in greens. " Further, with great pleasure, demonstrating her knowledge of medicinal herbs, she did not accept to list all the healing properties of chickpea. At the same time, it took me a lot of patience to listen to her to the end. Yet, despite her tedious lecture, I thanked her for the information and promised to "take note."

Chickpeas, or chickpeas, or mutton peas (Cicer arietinum) are a plant in the legume family. Chickpea seeds are a popular food source for hummus in the Middle East.

Chickpea fruits and seeds. © Eitan f
Useful properties of chickpea

We will list the useful properties of chickpea not from the words of my dear neighbor, but according to the conclusions of specialists. Some of them believe that thanks to the tryptophan contained in chickpeas, which significantly improves the functioning of the human brain, the transition from prehistoric chaos in the minds of people to a highly organized mind was prepared. Scientists have come to the conclusion that people have “grown wiser” thanks to this amino acid, which is directly related to the production of the most important hormone serotonin, which ensures the transmission of electrical impulses from cells.

Chickpeas are rich in vitamins and minerals. He "pulls out of the ground and drives into a pea" almost the entire periodic table. It contains phosphorus, potassium, calcium, magnesium, molybdenum, lecithin, riboflavin (vitamin Bg), thiamine (vitamin Bi), nicotinic and pantothenic acids, choline. Vitamin C is also present in chickpeas in sufficient quantities, and its amount increases significantly in germinating seeds. It also contains healthy fats (from 4 to 7%). But the most important thing is that it accumulates such a valuable trace element as selenium. This is especially important for regions with a selenium deficiency. Selenium deficiency causes a number of serious diseases in humans - weakness, increased fatigue, diseases of the pancreas and thyroid glands, dystrophy of the heart muscle, multiple sclerosis, oncological and other equally dangerous diseases. It is believed that eating chickpeas can reverse the disease, renew the blood, and protect your body from neoplasms.

Practice has repeatedly proven that chickpeas help diabetics, those who have been exposed to radiation, as well as with anemia, cardiac arrhythmias, nervous diseases, dental diseases and inflammation of the gums, acne, skin rashes. In addition, it helps dissolve stones in the gall and bladder, cleanses blood vessels, and normalizes blood pressure. As you can see, chickpeas help in many cases, including in the prevention of diseases, and, importantly, it will not harm anyone.

Chickpeas, or chickpeas, or lamb peas (Cicer arietinum). © Forest and Kim Starr
Chickpea story

Since chickpea is a very ancient culture (people knew about it several millennia ago BC), it has a rich world history. It was first introduced into the diet by the Greeks and Egyptians. In ancient Egypt, the pharaohs were depicted on frescoes with chickpea sprigs, symbolizing power, might and masculinity. Believing in the afterlife, the Egyptians accompanied their rulers to another world with the seeds of this plant. They write that they were found by Japanese archaeologists in the tomb of Tutankhamun. Chickpeas have a very extensive geography of distribution: North America, Iran, India, Burma, Italy, Tanzania, Australia and many other countries.

The number of human lives saved thanks to chickpeas during periods of severe droughts and other natural disasters is incalculable. Among leguminous crops, in terms of nutritional value and medicinal properties, it is considered to be out of competition. And one more important useful property of chickpea: it has a rod, penetrating the soil to a depth of 2 m, a branched root. On it, nodules are formed as a result of the symbiosis of plants with nodule bacteria, due to which the roots are good suppliers of nitrogen fertilizers for the soil (about 50 kg of nitrogen per 1 ha, which corresponds to 150 kg of ammonium nitrate). What a powerful "investment" of chickpea for the future harvest of other crops!

Chickpea fruit. © Forest and Kim Starr
Growing chickpea

First of all, and best of all, a plot is suitable for these peas, on which all previous years there was the least amount of perennial weeds. The soil must be loose and soft before planting. Chickpeas tolerate crowding well, so the beds can be placed at a distance of 15-20 cm from each other. True, there are recommendations to plant chickpeas more spaciously, with a distance of up to 50 cm in order to get a better harvest. The depth of the bed should be at least 10 cm (there are recommendations - up to 15 cm). If you plant so deeply, then it is probably advisable to treat chickpea seeds with drugs before planting to improve their germination and increase yields. The optimum sowing time for this crop is when the topsoil warms up above + 5 ° C.

Chickpea plant. © Victor M. Vicente Selvas

Chickpea care is carried out taking into account some of its features. Chickpea is a self-pollinating plant, "long day", does not twist like peas, does not crumble or lodge, although it reaches 50-60 cm in height. Not all gardeners consider it to be high-yielding, although it is quite realistic to get harvests per hectare of 3 tons or more in private gardens. The plant is resistant to heat and drought, seedlings can withstand frosts down to minus 7 ° C. However, it is not recommended to subject it "unnecessarily" to freeze tests.

All plants love warmth, so planting chickpeas in early June is recommended by many summer residents. It is believed that chickpeas grow well and bear fruit even on poor soils, therefore, in order to get a good harvest of this crop, it is not at all necessary to seriously care about fertilizers. Nevertheless, it is recommended to feed chickpeas with phosphorus and potassium fertilizers (and he himself has enough nitrogen). This culture almost completely does not tolerate herbicides, and plants can destroy not only newly introduced chemicals, but also residual chemical elements that remain in the soil for a long time. For this reason, it is best to select a site for chickpeas that has not been treated with "chemistry" for more than 2 years. It is clear that the dacha is exactly the place where God himself ordered to grow these peas, since summer residents, as a rule, use chemistry very carefully in their garden.

It is believed that harvesting chickpeas is possible as early as 80 days after planting, but for some varieties this period can be about 100 or even 120 days. Of course, one should not miss the moment of ripening, since it is undesirable for chickpeas to fall under the autumn rains, which will lead to damage to the crop.

Grains of white (European) and green (Indian) chickpeas. © Sanjay Acharya
Using chickpea

Chickpeas are used as food, like ordinary peas, for preparing various dishes - soups, salads, vinaigrettes, side dishes and pies.

For the prevention and treatment of diseases, you can use the following recipe: rinse half a glass of beans twice and add water overnight. In the morning, chickpea grains will approximately double in volume. This is the daily norm for an adult. The beans swollen in water can be eaten raw, if the stomach allows, or boiled: pour water again and cook for half an hour, periodically adding water to the original volume. Use boiled chickpeas in 3-5 tbsp. spoons and the same amount of broth half an hour before meals for 20 days. Then they take a break for ten days, then the procedure is repeated, and so on 2 - 3 times a year.


To purchase a quality product, you should carefully examine the peas of the plant. They should be smooth, uniform in color, not wrinkled or dry. Therefore, you should not purchase chickpeas in darkened packaging, which will not allow you to see it.

It is necessary to store peas in a hermetically sealed package, preferably in a glass container, or in bags. You cannot store it near products that have a pungent smell, especially if the peas are stored in a cloth bag.

Chickpeas are a healthy legume that will help you improve your health and quickly saturate your body. But the main thing is to never forget about the recommended dose for use, so that side effects do not appear.


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