Scientifically termed Cicer arietinum, chickpea is a legume that belongs to the Fabaceae family. It is also known as gram, Bengal gram, garbanzo (garbanzo beans), and Egyptian pea. Chickpea is exceptionally high in protein (which is what it is primarily known for).
Chickpea can broadly be classified into two types – Desi and Kabuli. The desi type contains smaller and darker seeds and also has a rough coat, whereas, the Kabuli type is usually larger, lighter colored, and has a smoother coat. We also have black chickpeas, also called kaala channa.
The glycemic index of chickpeas is 28, which is on the lower end. And that’s one reason it doesn’t spike your blood sugar levels. There’s some preliminary research that shows that individuals taking chickpeas can lower their risk of diabetes (1).
Consuming chickpeas in the place of wheat can also lead to lower postprandial blood glucose levels. And chickpeas are also rich in fiber – one nutrient that slows down the absorption of blood sugar, thereby cutting the risk of type 2 diabetes. This fiber can also control your appetite – and this helps you stay away from high GI foods that you might otherwise mindlessly snack on.
Chickpeas contain potassium, fiber, and vitamins C and B6 – all of which support heart health. The fiber helps lower the total cholesterol in the blood, reducing the risk of heart disease. It also removes plaque from the arteries and improves their health. This, in turn, benefits the heart.
Studies have shown that the soluble fiber in chickpeas can help prevent cardiovascular disease (3). And then, we have potassium, which, as per a study, can cut the risk of heart attacks (4).
The folate in chickpeas also contributes to heart health. It counteracts homocysteine, an amino acid that helps in the formation of blood clots (5). And this can have benefits for the heart.
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