Chickpeas have become popular in many cuisines, and they also offer a range of nutritional benefits.
Here is what happens in the body when you eat them regularly, according to EatingWell.
Cholesterol
Chickpeas contain soluble fiber, which can reduce both LDL cholesterol and total cholesterol levels in the body, an important factor for heart health, according to a study published in Frontiers in Nutrition.
Heart health
Since high LDL cholesterol is a risk factor for heart disease, consuming chickpeas may help reduce the risk of cardiovascular conditions.
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Free from saturated fat and cholesterol
Chickpeas contain neither saturated fat nor dietary cholesterol, making them a good choice for maintaining a healthy circulatory system.
Healthy digestion
The fiber in chickpeas helps regulate bowel movements and supports healthy digestion.
The gut microbiome
When fiber is fermented in the gut, short-chain fatty acids are produced, contributing to a healthy and diverse gut microbiome.
Reduces inflammation
The short-chain fatty acids formed in the gut may help reduce inflammation in the body and thereby lower the risk of chronic diseases, according to a study published in Foods.
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Weight management
The combination of protein and fiber in chickpeas increases satiety and may help prevent overeating.
Provides folate
Chickpeas contain folate, which is important for cell function, protein metabolism, and the prevention of birth defects.
Supports blood vessels
Folate helps break down homocysteine in the body, which can otherwise damage blood vessels and increase the risk of cardiovascular disease, according to a study published in the Journal of Cardiovascular Development and Disease.
Boosts energy levels
Chickpeas contain iron, which transports oxygen to the brain and muscles and can therefore help reduce fatigue.
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Important nutrients
They provide nutrients such as protein, dietary fiber, potassium, iron, and folate, all of which play a role in the body’s functions.
They can be used in many dishes
Chickpeas can be used in everything from hummus and salads to hot dishes and snacks, making them easy to include in the diet.
Sources: EatingWell, Frontiers in Nutrition, Foods, and Journal of Cardiovascular Development and Disease.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.