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Chickpeas Against Anemia And To Improve Circulation

Very rich in iron and potassium. They are also helpful in lowering cholesterol and losing weight. Highly nutritious and low in calories, chickpeas strengthen bones—the best recipes.

Beneficial Effects Of Chickpeas

These are tasty, healthy, and delicate-flavored legumes, very versatile in the kitchen . This 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 “cicero” derives from the Greek kikis and means strength, energy, and vigor, referring to its energetic properties. In contrast, the term “arietinum” refers to the shape of the seed, similar to the head of a ram. Here are the properties, benefits, and contraindications of this precious legume.

Properties And Benefits Of Chickpeas

Chickpeas are rich in protein and in:

  • vitamins A, B, C, E, K
  • soccer
  • iron
  • phosphorus
  • magnesium
  • sodium
  • potassium
  • zinc
  • fibers

Helpful in 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. Regular consumption of chickpeas is recommended for those suffering from stones. According to recent research, these legumes also have a valuable antitumor function.

Nutritional Properties 

Eating chickpeas helps people with anemia increase the level of iron, which is one of the main components of legumes. Thanks to the 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 for the general growth of the organism, increasing the immune system and metabolizing proteins. Finally, vitamin K from chickpeas has stimulated better blood clotting and bone metabolism. 

Calories Of Chickpea

These are a nutritious and medium-caloric food: 100 grams of cooked chickpeas (dry chickpeas boiled in distilled water without adding salt) bring about 120 calories to our body.

Do Chickpeas Get Fat?

Although they contain many calories, chickpeas can be eaten safely by paying attention to the seasoning. By adding oil and butter, you risk dangerously increasing the caloric intake of the dish.

Cooking Of Chickpeas

Before proceeding with cooking:

  1. Leave the chickpeas to soak at room temperature for about 10-12 hours.
  2. After this time, drain and rinse them well under water.
  3. Transfer them to a large pot pouring plenty of water over the chickpeas.
  4. Do not add salt as it could harden them.
  5. Cook the chickpeas over low heat, without a lid, for about 60-75 minutes, adding salt only at the end.

Correct Storage 

Boiled chickpeas can be kept cooked and drained, seasoned with a drizzle of oil, in the refrigerator for 3 or 4 days. Instead, it is advisable to consume pre cooked chickpeas within a day of opening the package.

Chickpeas In Jar

Here is the procedure for keeping chickpeas longer: alternatively, they can be frozen. Once the package is opened, consume the chickpeas within 2-3 days.


  • Wash the glass jars well and sterilize them. Then drain the legumes, keeping the cooking broth.
  • Fill each jar with chickpeas by pouring the broth and sealing them tightly with clean lids.
  • Put the jars in a large pot filled with cold water and let them boil for 30 minutes.
  • Turn off and wait for the water to cool.


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 abdominal bloating.


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