Dr. Dmitry Kulikov, Head of the Division of Biotechnology and Bioorganic Artificial Product Expertise on the College of Biotechnology, reveals the advantages of chickpeas and who ought to keep away from consuming them.
“Chickpeas are wealthy in protein, fats, dietary fiber (as much as 8%) and about 30% carbohydrates. These are iron, calcium, copper, magnesium, manganese, selenium, silicon, phosphorus, cobalt and nutritional vitamins A, B1, B2 , B3, C, B6 and PP. In contrast with different legumes, they’re comparatively low in energy however excessive in important amino acids, comparable to methionine and tryptophan,” he mentioned.
In line with him, chickpeas include as much as 30% protein (which is equal to egg protein), about 10% fats, 50-60% complicated carbohydrates and 2-5% minerals. It additionally accommodates antioxidants and nutritional vitamins that assist strengthen physique tissues and pores and skin and enhance their elasticity.
Consultants level out that common consumption of chickpeas can assist scale back the incidence of irritable bowel syndrome, stimulate the expansion of probiotic micro organism, and forestall colon most cancers, colic and abdomen cramps.
Nevertheless, in response to him, there’s a contraindication to consuming chickpeas – it will increase the formation of fuel within the intestines. It might probably trigger an disagreeable feeling within the abdomen. It might probably trigger fuel and ache in folks with issues with their digestive system, liver, pancreas and pancreatitis. Chickpeas are additionally not really helpful for folks affected by ulcers, cystitis, gout and thrombophlebitis.
