The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. The various benefits arising out of the consumption of chickpeas are: As chickpea are rich in dietary fibers, both soluble and insoluble, they help a lot in reducing the level of cholesterol and also in preventing the blood sugar level from rising too much immediately after having a meal.
Being a rich source if molybdenum, chickpeas help in detoxifying sulphites, which can otherwise cause rapid heartbeats or headache if consumed too much by sulphite sensitive people. Too much reaction to sulphite is caused mainly due to lack of molybdenum to detoxify them.
The presence of iron in chickpeas helps in replenishing lost energy, particularly for women who are menstruating or when they are pregnant. Also, chickpeas are low on calories and virtually fat free.
Chickpeas are also high on trace minerals like manganese which is an important part of many energy producing enzymes. Iron also helps in improving the hemoglobin level, thereby improving the flow of blood to the heart.
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