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Chickpeas, also known as garbanzo or ceci beans, in dishes as varied as hummus, curries and falafel. They not only provide nutrients such as dietary fiber and potassium but are also good sources of protein.
The grain contains 23.0% protein, 63.5% carbohydrate and 5.3% fat. In addition, it is rich in edible fiber, trace elements and vitamins. Chickpea can be ground into mixed flour with wheat as the main food, which can improve the nutritional value of food without destroying its flavor and physical structure. Chickpea powder with milk powder is made into soymilk powder. The seeds can be used as bean paste, boiled beans, fried beans, fried beans or canned food. Green and tender beans and leaves of chickpea can be used as vegetables.
1. Chickpea protein has obvious effects in blood and calcium supplementation, and is the best food for patients with diabetes and hypertension.
2. Chickpea protein have a great influence on women's health. They are active plant estrogens, which can delay the aging of female cells, keep the skin elastic, nourish, breast, reduce bone loss and promote bone formation and decline. Blood lipids, alleviate the symptoms of menopausal women.
3. Chickpea protein also have the effect of preventing the proliferation of cancer cells and promoting the death of cancer cells. It is well-prevented for hormonal cancers (such as breast and prostate cancer), which balances hormone levels and makes consumers less susceptible to premenstrual discomfort and hormonal-related problems such as ovarian cysts.
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