Chickpea Protein Powder

It originated in the Middle East. In Xinjiang, Gansu, Ningxia and other regions of China, chickpeas have a history of more than 2,500 years of cultivation.

Chickpeas are a good source of protein and high in dietary fiber. They are also rich in minerals (calcium, potassium, iron, magnesium, zinc and phosphorus), folic acid and B vitamins.

Chickpea protein powder can replace part of the meat as an ideal source of high-quality protein.

The protein content of dry chickpeas is as high as 21.2g/100g, while the protein content of beef is about 18.3g/100g.
Chickpea protein is considered a high-quality protein, with better quality than some beans and high bioavailability. 75% of the fat contained is unsaturated fatty acids, of which linoleic acid accounts for 43% of the total fat.

Chickpea protein provides beneficial help in weight control, blood sugar and insulin regulation, and has a positive impact on cardiovascular disease.
1. Low glycemic index
Compared with rice, noodles, etc., chickpeas have a very low glycemic index of only 33-36, which is a low glycemic index food.
It is also very friendly to diabetics or people who need to control blood sugar, and long-term consumption is also helpful to improve blood sugar control.
2. High content of minerals and B vitamins
The content of minerals and B vitamins in chickpeas is also higher than that of rice and noodles. Chickpeas can be used to supplement the right amount of minerals and B vitamins.

Chickpeas are increasingly common in ready meals, salads and snacks.
For example, chickpea flour is a powder made from ground black chickpeas (kala chana). It is commonly used to make a variety of dishes such as savory pancakes (besan chilla), fried dough sticks (pakoras) and various snacks.

1. Hummus.

2. Chickpea paste.
3. Multi-grain gruel with chickpeas 3.
4. Snack.

Reference

[1]. Wallace T C, Murray R, Zelman K M. The nutritional value and health benefits of chickpeas and hummus[J]. Nutrients, 2016, 8(12): 766.