Chickpeas
Chickpea, also known as chickpeas and Turkish peas, is an annual legume whose grains have an unusual shape, reminiscent of a sheep’s head with a bird’s beak.
Its stem is erect, covered with glandular hairs. Its leaves resemble wings. The plant reaches a height of 20-70 cm. The mass of about 1000 chick seeds, depending on the variety, varies between 150 and 300 grams.
Turkey pea is a heat-loving self-pollinating plant, pollination takes place in the phase when its flowers are closed, but sometimes cross-pollination is also possible.
The vegetation period of chickpeas is from 80-110 days for the early varieties to 150-220 days for the late varieties. Germination begins at a soil temperature between 3 and 5 degrees Celsius, the planting material of the Turkish pea also withstands short frosts, when the temperature drops to 8-11 degrees below zero.
Central Asia is considered the homeland of chickpeas. The plant is cultivated in the countries of Central and Middle Asia, East Africa, Eastern Europe, India and the Mediterranean region.
Turkey peas are the 3rd most popular legume in the world after peas and beans.
Nutritional value per 100 grams
• Proteins – 19.0 grams;
• Fats – 6 grams;
• Carbohydrates – 61.0 grams;
• Calorie content – 364 kilocalories ;
Chickpeas – useful properties
Chickpea sprouts contain high-quality proteins, plant fibers, a large amount of calcium, as well as magnesium, potassium, vitamin A and C. They are low in calories and surpass other legumes in terms of the amount of essential essential nutrients amino acids – methionine and tryptophan.
Modern scientists have found that people have long valued this type of legume. Chickpea grains contain up to 30% proteins, which in quality approach those of eggs, up to 8% oils, 50-60% carbohydrates, 2-5% mineral salts and many vitamins – A, B1, B2, B3, C, B6, PP /nicotinic acid/.
Due to its high nutritional value, turkey peas can be used instead of meat, as many people do during fasting. Such a diet serves as a prevention against diseases of the heart and blood vessels.
Thanks to the high fiber content, chickpeas improve digestion and have a beneficial effect on heart function, and also regulate blood sugar levels.
Turkey peas provide the body with energy, which is absorbed gradually without increasing the concentration of glucose in the blood.
Dioscorides Pedanius, one of the most famous physicians at the time of the Roman emperor Nero, reported that the tender young chickpeas had a beneficial effect on the stomach and recommended their use as a dessert.
Hippocrates advised people with skin diseases to include Turkish peas in their diet.
The presence of oxalic, citric and malic acids was found in chickpea leaves. Depending on the variety, the fat in the grains of the Turkish pea varies from 4.1-7.2%, and according to this indicator chickpea surpasses all legumes, except soybean.
The fact is known in folk medicine that if a person regularly eats chickpeas, he can protect himself from such dangerous eye diseases as cataracts – clouding of the lens and subsequently partial and complete blindness.
The transparency of the lens depends on the metabolic processes in the body, which can be disturbed as a result of clogging of the intestines, liver and the accumulation of toxins in the blood.
And chickpeas promote their purification and, accordingly, help to normalize the circulation of the intraocular fluid.
And for this reason, folk healers recommend Turkish peas not only for the treatment and prevention of cataracts, but also for maintaining the good health of the whole organism.
