Chickpeas, also known as Turkish peas, vesicles, lamb peas or shish peas, are distinguished by a high content of vitamins and minerals. Small beans, from 0.5 to 1.5 centimeters in diameter, are white, yellow, golden, sometimes brownish-greenish, reddish. The grains have a rough surface. Popular varieties such as desi and kabul are commonly used for food.

Chemical and vitamin composition

One hundred grams of grains contains 309 calories. Turkish peas contain a large amount of vitamin A, B vitamins, PP and beta-carotene.

Did you know? One of its names - “mutton peas”, the culture received due to the unusual shape of the grains. They visually resemble the head of a ram with a small bird's beak. Due to this feature, the vegetable can be easily recognized among other legumes.

It is rich in mineral composition, being the "leader" of food products in potassium content:

• potassium (970 mg);
• phosphorus (440 mg);
• sulfur (190 mg);
• calcium (about 190 mg);
• magnesium (125 mg);
• sodium (72 mg);
• chlorine (50 mg).

The composition of the grains includes cobalt, copper, nickel, titanium, silicon, selenium, boron.

Most of the trace elements contain iron and zinc, a high concentration of iodine and manganese. In the stems and leaves there are malic, citric and oxalic acids. The fat content in the seeds ranges from 4% to 7% - according to this indicator, the plant is superior to all other legumes, except soy.

Useful and harmful properties

Like any other leguminous plant, nohut has a high content of proteins (similar to egg) and carbohydrates. Thanks to the regular use of plant crops in food, you can reduce the total level of cholesterol in the blood.

Important! Due to the high content of protein and other nutrients, chickpeas are an important part of a balanced diet and diet, can be used as a “substitute” meat products. The norm of grains per day for an adult is only 30 g.

A chickpea diet is a good prevention of heart and vascular diseases. Potassium and magnesium in the composition of beans stimulate and increase human immunity. Eating Turkish peas is recommended during flu and other viral diseases.

Since there is a lot of fiber in grains, vegetable culture improves digestion and lowers sugar (peas provide the necessary energy to the body without increasing the level of glucose in the blood). Chickpeas are often used as a means of combating obesity, as there are many different amino acids (especially methionine) in the composition.

In traditional medicine, Turkish peas are often recommended to be added to food for the prevention of eye diseases, especially cataracts.. Since the transparency of the lens depends on metabolism, this process should be improved, which chickpeas can handle very well. It not only helps to cleanse, but also establishes the circulation of intraocular fluid.

Did you know? Turkish peas are versatile, it can be eaten either in canned or boiled form, or dried or fried. It is perfect for preparing both hot and cold dishes. It can be replaced by other components, for example, add instead of crackers, pour a handful in a salad, stuff pies with minced legumes, rather than meat.

Among the possible disadvantages of eating chickpeas in food - individual intolerance and the likelihood of allergic reactions, especially in young children.

Is it possible to give chickpeas to children, and from what age is it worth doing

The product is allowed to be added to the diet for children from 18 months. For kids from grains you need to make grated liquid soups or mashed potatoes. In addition, the basic rule that parents should remember is the proper preparation of chickpeas, especially soaking in water for several hours and long cooking.

You should start only with very small portions. How can complementary foods bean bean introduced microportions, no more than a teaspoon at first. If the child’s body has apprehended the new product adequately, then the amount of slurry can be increased to 50-60 g per day.

At an older age, grains can be consumed in larger quantities, but only if the child perceives it normally, there are no allergic reactions or problems with the gastrointestinal tract. On the whole, in the question whether chickpeas are possible for children, the answer is unequivocal - eating lamb peas is not only possible, but also necessary, since it contains many necessary vitamins, micro and macro elements. But be sure to monitor the condition of the child and his reaction to the beans.

Admission Rules

There are several nuances that must be taken into account when eating legumes. One of the important rules for taking chickpeas is soaking before cooking. It is necessary to withstand grains in water for several hours or all night (depending on the recipe for preparation). Such a preliminary procedure helps to reveal the full taste of peas when cooking in the future.

The second rule to keep in mind is long cooking. Long-term heat treatment helps to destroy substances that are difficult to digest in the body, which are in beans and reduce the likelihood of such an unpleasant phenomenon as flatulence. It’s best not just to boil the porridge, but to bring the water to a boil, then drain it and cook it in a fresh liquid.

Did you know? Dry ground chickpea peas have been used as a substitute for coffee since the 18th century. Fans of such a drink claim that it has a delicious taste.

From what dish you plan to cook, the cooking time can be like an hour to three. For example, if you plan to cook hummus or falafel from lamb peas, the cooking time is reduced to half an hour or 40 minutes. To make the chickpeas more boiled, add a little baking soda to the water (no more than half a teaspoon). For different types of soup, you need to cook peas 1.5–2 hours. To prepare soft porridge, chickpeas need to be cooked for about two hours.

Among the additional recommendations are:

• Do not eat more than 100 g of legumes per day for adults and 60 g for children (on average);
• do not combine bean culture with mushrooms or meat (in one meal);
• combine with seasonings and spicy additives (this will help reduce the likelihood of flatulence);
• you can prepare mixtures with other types of cereals and grains;
• so that the beans are better absorbed, it is recommended to prepare mashed potatoes or mousse from them.

Legume does not differ in rich taste, so when soaking, you can add a spoonful of salt and sugar - to improve taste. When eating chickpeas, it should be remembered that the grains are coated. It can not be removed before cooking, but to obtain a softer and more delicate taste of the pea, it is better to clean it.

What is the shelf life of cooked chickpeas? No more than 3 days in the refrigerator, after that he begins to lose his favor and deteriorate.

Contraindications

• Among the main contraindications are:
• beans are not recommended for people with gastrointestinal upset and stomach ulcers;
• the presence of constipation;
• with caution, chickpeas are introduced into baby food;
• banned for people with bladder inflammation;
• with caution, you should use it for those who have circulatory problems.

Important! Shish pea is considered a "heavy" product, often causes flatulence (due to oligosaccharides in the composition, which are poorly soluble in both water and gastric juice). Therefore, it is recommended that children and elderly people consume vegetable crops with great care or after consulting a doctor.

Chickpeas are considered one of the most healthy legumes, ranking third in the world in popularity and consumption among legumes after peas and beans. Nohut has a high content of vitamins and minerals, has great health benefits. It is recommended to eat both adults and children. However, it should be introduced into baby food with caution, observing the condition of the child. Or after consulting a pediatrician.