MarkalChickpeas meal - organic
|500 g - 2.90 €|
Chickpeas meal can for example be used for sauces or velvety soups, bread spreads, desserts (chickpeas pudding with dried fruits), also mixed with other meals to vary the taste. Chickpeas meal naturally does not contain gluten.
Chickpeas belong to the leguminous and are "proteaginous" seeds which are consumed for their protein content but also for their multiple health properties.
Latin name: Cicer arietinum
Origin: Turkey or EU, transformation France or Turkey
* the packaging schedule is defined based on allergens
* complete cleaning after each product
* additional cleaning at the end of workingshifts by a specialized company
Nutrional values per 100g
- energy: 1454kJ / 345,5kcal
- fat: 6,5g of which saturates: 0,8g
- carbohydrates: 44g of which sugars: 4,5g
- fibre: 12,5g
- protein: 21,5g
- salt: 3mg
The composition of the proteins of leguminous grains (except in the case of soybeans) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as cereals (rich in methionine and low in lysine) or oleaginous seeds, nuts, which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).
Culinary leguminous offer a health factor which should not be neglected. A health recommendation is indeed to consume often leguminous as meat replacement.
Dried leguminous grains are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E) and poor in fat, cholesterol-free. Their fibre content makes them particularly satiating, perfect as part of a slimming diet. Thanks to their proteins and fibres, their carbohydrates are very slow to digest (low glycemic index) and so they are suitable for diabetics.
Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.
In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.
Precautions for use
- If you're not used to eating foods from the legume family, introduce them slowly.
- Store a way from light under fresh and dry conditions in a closed packaging.
- Allergens that may be present on the production line and be a risk of cross contamination: gluten, sesame, soybean, lupin.
Santi-shop code: MK110