Chickpeas

Chickpea is a herbaceous annual of the legume family and its seeds, outwardly resembling the name of the scolding of the head. It is often called Turkish or lamb peas, which is distributed in the countries of the East East, India and Asia. Seeds, or chickpea beans, ripen in a pod, where they can be located from 1 to 4, most often there are two beans. The color of chickpeas is light sand, yellowish, sometimes darker varieties are found. Indian chickpeas are smaller than traditional chickpeas and have a green color. It is proved that the chickpea, discovered in more than seventy years, in the bronze discovery of chickpeas, came to Rome and Greece, where it was used not only as a food product, but also as a medicine.

The main component of chickpeas is an excellent, easily digestible white-skinned source that attracts on a par with white birds and some meat products. Chickpeas are a staple food for vegans, vegetarians, raw foodists and anyone who doesn't eat for any reason. Fiber, which is contained in large quantities in chickpeas, gently cleanses the intestines, removes toxins, and serves as a prevention of constipation. It contains B vitamins, especially B2 in the body, which is necessary for normal tissue respiration and oxidative-inflammatory reactions. Of the mineral inclusions, chickpeas contain potassium, calcium and magnesium, which have a beneficial effect on the functioning of the heart muscle and regulate blood sugar levels.