In the world of superfoods, chickpeas definitely make the cut. Garbanzo beans, like all other beans, are known for their high fiber content. Fiber is one of the most important parts of your diet, and chickpeas have your entire daily value of fiber in just two cups. Fiber is a key component in your digestive health. The beans can greatly increase your colon health, by supporting most of the needs of our intestinal cells, nutrients from garbanzo fibers can help lower your risk of colon problems, including your risk of colon cancer.
Not only do garbanzo beans provide you with fiber, they also give your body good amounts of zinc, iron, protein, copper, manganese and molybdenum. They also have small but beneficial amounts of antioxidants that help the functions of our cardiovascular system and nervous system. Chickpeas originated in the Middle East and are still used as a major protein source in some cultures. One of the most popular dishes made of chickpeas is hummus.
Garbanzo beans, along with tons of other legumes, are recognized for providing heart benefits. According to the study Effects of a Controlled Diet Supplemented with Chickpeas on Serum Lipids, Glucose Tolerance, Satiety and Bowel Function:
As little as 3/4 cup of garbanzos per day can help lower our LDL-cholesterol, total cholesterol, and triglycerides in a one-month period of time. This cardiovascular support is likely to come from multiple aspects of garbanzo beans and their nutrient composition. About one-third of the fiber in garbanzo beans is soluble fiber, and this type of fiber is the type most closely associated with support of heart health.
Not only are chickpeas super beneficial to your health but they’re also delicious! Jump on Pinterest and check out some great roasted chickpea recipes as well as homemade hummus recipes for some great nutritious snacks.
Pittaway JK, Ahuja KDK, Robertson IK et al. Effects of a Controlled Diet Supplemented with Chickpeas on Serum Lipids, Glucose Tolerance, Satiety and Bowel Function. J. Am. Coll. Nutr., Aug 2007; 26: 334 – 340. . 2007.