The healthiest foods in the world: Chickpeas

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Chickpea in not only a delicious but also healthy food product, particularly suitable for diabetics.

Garbanzo beans, or chickpeas, originally from Persia, have a delicious taste and delicate flavor.

Records show that chickpea has been used for more than seven thousand years.

Chickpea is very popular among Egyptians, Greeks and Romans. It has been subsequently spread to other countries in the world.

Today, the main producers of chickpeas are India, Pakistan, Turkey, Ethiopia and Mexico.

The most popular chickpea food products are hummus (chickpea spread) and falafel (fried chickpea balls).

Chickpea can also be prepared with vegetables and curry sauce, or served as a salad.

Chickpea flour is used in the preparation of many delicious dishes, such as pakoras (Indian fried vegetables) and Dwaraka burfi (chickpea flour sweets).

Besides being tasty, chickpea is a very healthy food, especially suitable for diabetics:

• Rich source of nutrients
  
  It contains molybdenum (a trace mineral), dietary fiber, folate and manganese, it is rich in minerals such as iron, magnesium, copper and zinc.
   
• Has a low glycemic index
  
  Researches of glycemic index in food have shown that chickpea has a low glycemic index (28-32).
   
• Contains a high amount of proteins
  
  Chickpea is an important source of macro nutrients, it contains a high amount of proteins. Boiled chickpeas with vegetables and whole grains like rice is an excellent high-protein low-fat meal.
   
• Lowers cholesterol
  
  Dietary fiber contained in chickpeas decrease cholesterol in the blood by binding bile acids in the small intestine and by preventing their re-absorption.
   
• Perfect for diabetics
  
  Chickpea prevents a quick increase of sugar in the blood and therefore it is the perfect food for diabetics. Scientific researches confirm that regular consumption of chickpeas can prevent diabetes.
   
• Prevents heart diseases
  
  Regular consumption of chickpeas can lower the risk of coronary heart disease. 
  
  During 25 years of research which covered more than 16.000 people around the world, it has been shown that the people who were regularly consuming beans and other legumes had their risk of heart disease decreased by 80%.

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