Chickpeas for weight loss: benefits and applications

Turkish peas are tasty and healthy, used in boiled, fried and sprouted form. Its uniqueness lies in a rich set of nutrients and a significant change in calories depending on the composition of the dish. Fried chickpeas have a very high rate, but they use it as an airy treat, which means they eat a little. Sprouted chickpeas are recognized as the most useful species. It supplies the body with vitamins, a whole set of trace elements and amino acids at a very low calorie content, which is ideal for dietary nutrition.

Characteristics of chickpeas and its features

Compared to ordinary peas, chickpeas in Europe have not received such recognition. It is more popular in eastern states. There he was given a place of honor, in the national cuisine there are many recipes based on it. Moreover, it is used as a main dish, side dish, savory or sweet dessert.

Chickpeas got its name for its characteristic shape, reminiscent of the head of a ram with curved semicircles of horns and a slightly elongated nose. It is also called Turkish peas at the place of alleged origin. An annual plant from the legume family has long been cultivated, a wild ancestor grows in Syria and some parts of Turkey. It is believed that chickpeas have been cultivated for more than 7 thousand years. The dating was carried out on the basis of archaeological excavations at the site of ancient sites in Asia and Europe. It is known that it was consumed in whole and in crushed form. Since then, the principle of cooking has changed markedly, but Turkish peas are still valued for their rich content of nutrients. In its composition:

• vitamins A, C, E, PP, K, most of group B;
• proteins;
• several types of fatty acids;
• carbohydrates;
• isoflavones;
• potassium;
• iron;
• silicon;
• magnesium;
• manganese;
• sodium;
• selenium;
• amino acids;
• cellulose.

Important: Chickpea is one of the few foods that do not accumulate nitrates and toxic substances.

The protein part is quite capable of replacing meat without much loss to the body, while the product will be absorbed much faster without forming fat folds on the waist and hips.

Beneficial features

Residents of the East, prone to poetic comparisons, call mutton peas "golden grain" for a long list of health-important properties. When you regularly turn it on in the menu is observed:

• lowering sugar and cholesterol;
• vascular improvement;
• blood pressure stabilization;
• splitting and elimination of toxins;
• acceleration of bile circulation;
• the disappearance of edema and congestion in the body;
• strengthening immunity;
• increase in general tone, performance, brain activity;
• normalization of liver function;
• improvement of the digestive tract.

Such a powerful effect, affecting all vital systems, could not go unnoticed by nutritionists. The logical continuation of positive changes is the acceleration of metabolic processes, weight loss and consolidation of the result. An accompanying bonus is the improvement of the skin, hair and nails after the removal of toxins and toxins. The most valuable quality was the property of the product to create a feeling of long saturation in small portions. A large amount of fiber is digested for a long time, gradually being converted into energy. At the same time, chickpeas are adjusting the digestive tract, eliminating digestive problems.

Contraindications

The “fly in the ointment” for chickpeas is considered to be an increase in gas formation, which entails bloating and the appearance of flatulence. To avoid these troubles, it is enough to adhere to the recommended norms, where a single serving does not exceed 150 gr.Also, do not drink water after peas and bite it with fruits.

You can not enjoy Turkish peas with individual intolerance, exacerbation of diseases of the stomach and intestines, with renal failure. Women during breastfeeding need to replace the product with a more neutral one, since legumes stimulate colic in infants.

Chickpeas for weight loss

• olive oil;
• garlic;
• curry;
• salt and pepper;
• sesame;
• lemon juice.

Thoroughly washed mutton peas are poured with water in the evening, cooked in the morning for 2 hours on a very slow fire. The remaining liquid is poured into a separate container. Spices are slightly calcined in a dry pan, chopped in a blender, like garlic. Then boiled chickpeas, oil, lemon juice are added to the mass in portions, whisked intensively until smooth. After which the finished dish is kept in the refrigerator for 2-3 hours.

Chickpeas are added to soups, porridge is used as a side dish for assorted mushrooms, baked chicken breast, boiled and stewed fish. When losing weight, it is recommended to eat 3-4 tbsp. tablespoons of peas in any form, the daily norm does not exceed 300 gr. Turkish peas make a difference in the diet, make up for the deficiency of nutrients and helps to acquire an attractive figure.

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