Get to know the incredible nutritional value of chickpeas!

Chickpeas are delicious, healthy and delicately flavored legumes, very versatile in the kitchen. It is a seed of a herbaceous plant (Cicer arietinum) of the Fabaceae family originating from the East and cultivated in the ancient world by the ancient Egyptians, Greeks and Romans. The Latin name "cicer" is derived from the Greek kikis and means strength, energy and momentum, referring to its energetic properties, while the term "arietinum" refers to the shape of the seed, similar to a ram's head.

Chickpeas are rich in protein and vitamins A, B, C, E, K, iron, phosphorus, magnesium, sodium, potassium, zinc, fiber. They are useful for controlling cholesterol and blood sugar levels, reducing the risk of diabetes. They are also an excellent diuretic food, favoring the elimination of excess salts in the body. In fact, regular consumption of chickpeas is recommended for stone sufferers. According to recent research, these legumes also have an antitumor function.

Eating chickpeas helps people with anemia increase the level of iron, which is one of the main components of legumes. Thanks to their potassium content, they improve circulation, regulate blood pressure and are particularly suitable for those suffering from hypertension, heart disease and obesity. On the other hand, zinc is essential to boost the immune system and metabolize proteins.

Chickpeas can be eaten safely, but paying attention to the spices. In fact, adding oil and butter risks dangerously increasing your calorie intake. If you are not used to eating legumes, you may have difficulty digesting chickpeas. On the other hand, if you suffer from intestinal problems, legumes can cause bloating.