Efficacy and function of chickpea
supplement nutrition
Chickpea is rich in protein, and also contains many nutrients and trace elements, such as calcium, selenium, zinc, magnesium and phosphorus. In particular, chickpea contains 350mg of calcium and 320mg of phosphorus per 100g, which is higher than most beans, 47mg of iron, 90% higher than other beans, vitamins C, B 1 B2 12mg, and the dietary fiber content is higher than others.
purge
Chickpea contains a lot of carbohydrates, but it does not provide energy, mostly dietary fiber and crude fiber. Chickpea can absorb a lot of water after eating, swell in the gastrointestinal tract, moisten feces, stimulate gastrointestinal peristalsis, accelerate fecal excretion, and play a laxative role. Suitable for pregnant women, the elderly and other habitual constipation patients.
Enhance immunity
Chickpeas and common soybeans also contain a lot of plant protein, and 100g chickpeas contain 8.9g of protein. Protein is the main component of human body, which can enhance immunity, especially immune protein. Eating chickpea can supplement a lot of amino acids, promote the synthesis of protein, and have the functions of strengthening the body and enhancing immunity.
Promote children's development
Chickpea is rich in high-quality protein with 18 amino acids. It contains 8 kinds of amino acids which are necessary for human body but cannot be synthesized by itself. Amino acids participate in many physiological activities of human body, which can promote the development of children's brain and body.
Promote the metabolism of fat in viscera and blood vessels.
Chickpea also contains unsaturated fatty acids, which together with chromium can promote cholesterol metabolism, prevent lipid deposition in liver and arterial wall, reduce platelet coagulation ability and prevent thrombosis. Preventing the inflammatory reaction on the injured surface of blood vessels has a good protective effect on blood vessels and can effectively prevent and slow down diabetic complications.
Improve diabetes
Chickpea also contains trace element chromium, which plays an important role in human glucose metabolism and fat metabolism, and can increase insulin activity and the number of insulin receptors in the body. Therefore, eating chickpea can achieve the purpose of controlling blood sugar and improving diabetic symptoms, and it is a very good diabetic food.
How to eat chickpeas
Fried chicken diced with chickpeas
Materials:
A can of chickpeas, a chicken leg, a spoonful of oyster sauce, a little starch, half a spoonful of cooking wine, and a proper amount of salt and sugar.
Exercise:
1. Dice chicken legs, add starch, a little cooking wine and salt, stir well and marinate for 20 minutes.
2. Heat the wok and add oil. Add the marinated diced chicken and stir-fry until it changes color. Add chickpeas, oyster sauce and salt sugar. Stir-fry 1 min.
Chickpea grains Zhou
Materials:
Appropriate amount of chickpeas, 30g sorghum rice, 20g rhubarb rice and 50g northeast pearl rice.
Exercise:
1 Soak chickpeas in cold water until they are soft.
2 Put sorghum rice, northeast pearl rice and chickpea into an electric pressure cooker to cook porridge. After 7- 10 minutes, if the pressure cooker is SAIC.
The pressure cooker is no longer steaming, so it can be served.
Tips:
Pearl rice in the northeast is used, which is soft and full of grains. Adding other miscellaneous grains makes the nutrition more comprehensive.
Nutritional value of chickpea
1. Chickpea is a kind of nutritious bean, which is rich in various plant proteins, amino acids, vitamins, crude fiber, calcium, magnesium, iron and so on. In addition, the seeds also contain adenine, choline, inositol, starch, sucrose, glucose and so on. The content of pure protein is above 28%, fat is 5%, carbohydrate is 6 1%, and fiber is 4-6%.
2. Chickpea contains 10 kinds of amino acids, among which 8 kinds of amino acids are essential for human body, the content of which is more than 2 times higher than that of oats.
3. Every100g of protein contains16.0g of glutamic acid, 4.6g of leucine and 4.6g of lysine.
4. The calcium content of chickpea per 100g is as high as 350mg, and the phosphorus content is as high as 320mg, which is higher than that of most beans. The content of iron is 47 mg, which is 90% higher than other beans. The contents of vitamin C, B 1 and B2 are as high as 12mg, and the dietary fiber content is even higher than others.
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