Chickpea

CHICKPEAS

  • Color Light tan, fawn-yellowish, beige, uniform color – for Gabanzo bean. For Desi – coloured seeds – speckled, green, dark brown to black, but it is as per additional negotiations for that coloured type
  • Appearance       oval shaped seeds with rugged, wrinkled surface for the most of varieties, but there are also some with smooth surface;
  • Size – Sizes
    • 42-44 Count per Oz   (12 mm)
    • 44-46 Count per Oz   (10 mm)
    • 58-60 Count per Oz   (9 mm)
    • 75-80 Count per Oz   (7-8 mm)
    • Size is as per client`s requirements and negotiated in advance
  • Moisture    max. 14,0 %
  • Purity        min. 99,0 %

History

Chickpeas have been found growing in many areas of the world, including Jericho, West Bank as well as Çayönü and Hacilar in Turkey; and in several cities in Greece, including Thessaly, Kastanas, Lerna and Dimini as far back as 3500 BC, and even further back in southern France as far back as 6790±90 BC.

Chickpeas were also talked about in Charlemagne’s Capitulare de villis around 800 AD, where they were called cicer italicum, and grew in all the imperial demesnes. Three kinds: white, black and red chickpeas were mentioned by Albertus Magnus. Nicholas Culpeper called them “chick-pease” or “cicers.” He noted that they were not as “windy” as regular peas and were more nutritious.

Ancient people often connected chickpeas to the goddess Venus due to the belief they had medicinal usage. For instance, they were thought to help increase mother’s milk and men’s sperm, as well as help start menstruation, provoke urination, and as a cure for kidney stones. The white variety of chickpeas was seen to be the most helpful for medical reasons.

In both 1793 in Europe and during WWI in Germany, chickpeas were ground and substituted for coffee and even today this practice is occasionally used.

Benefits

Chickpeas also are thought to have several probable health benefits, such as:

1) Prevent Diabetes

Chickpeas are fiver rich and several studies show sufferers of both type 1 diabetes and type 2 diabetes can benefit from a high fiber diet. The high fiber diet can help to get lower levels of blood glucose, as well as blood sugar, lipids, and their insulin amount in their body.

Per Dietary Guidelines, women should get at least 21-25 grams, and men should consume between 30-38 grams per day.

2) Healthy Bones

Chickpeas also are a great source of iron, calcium, phosphate, zinc, magnesium, Vitamin K and manganese, which all are vital in having healthy bones. To get a good balance for building strong bones, you must also get appropriate levels of phosphate and calcium, but if you get too much of them you can lose bone instead.

Other things needed for strong bone building qualities include manganese, plus the body needs iron and zinc to produce and mature collagen.

Plus, bones need plenty of vitamin K as it helps the body absorb calcium and might lessen the loss of calcium via urination, ensuring enough is accessible for construction and repair of the bones, and too little vitamin K can result in more fractures.

3) Healthy Blood pressure

It’s vital not to eat too much salt in order to keep your blood pressure low. But, ingesting more potassium is also vital, as it has vasodilation effects. A nutrition survey found that less than two percent of US adults met the recommendation of 4,700-milligrams a day.

4) Healthy Heart

High fiber, along with potassium, vitamin B6 and Vitamin C all help with heart health. Plus, chickpeas have a high fiber content, which aides in lowering the total blood cholesterol level, or there is less chances of developing heart disease.

consumed study showed that taking in 4,069 mgs of potassium daily resulted in a 49% less chance of death due to heart disease as compared to those who only took in one thousand milligrams a day.

5) Prevent Cancer

The mineral Selenium is hard to find in the majority of fruits and veggies, but it is in chickpeas. This mineral helps the liver enzymes work correctly and detoxifies some of the cancer-causing bodily compounds. Furthermore, selenium helps to stop inflammation and shows down the growth of tumors.

Chickpeas also have folate, which plays a part in the creation and repair of DNA. This helps to prevent cancer cells forming from DNA mutations. Saponins, which are phytochemicals in chickpeas, prevents increase of cancerous cells and stops them from dispersing all through the body.

Having a high-fiber diet by eating chickpeas as well as other kinds of legumes, plus whole grains, varied fruits, and veggies will help lower colorectal cancer risks.

Vitamin C acts as a strong antioxidant and aides in protecting cells from damage caused by free radicals.

6) Cholesterol

Study shows eating chickpeas lessens the amounts LDLs, otherwise called bad cholesterol, in the bloodstream.

7) Inflammation

Chickpeas have Choline that aides sleep, and helps the muscles work, aids ability to learn, and aids the memory. Plus, it maintains cellular membrane structure, helps transmit nerve impulses, and helps the body absorb fact and lessen frequent inflammation.

8) Healthy Digestion

Due to being full of fiber, chickpeas aid in constipation prevention and keeps your digestive tract working smoothly and regularly.

9) Managing Weight and fullness

Dietary fiber works as a “bulking agent” in our digestive tract. This helps to heighten satiety (feeling full) and reduces appetite, so you feel full longer and that helps you lower your daily supply of calories.

Eating all kinds of fruits and vegetables is known to help reduce the risk of several health issues connected to your lifestyles. Several studies suggest eating more plant foods such as chickpeas to lessen your obesity rate, as well as lessen mortality rates, diabetes, heart problems, and it promotes having healthy hair, complexion, and helps give you more energy and lowers your weight.

10) Aids people with Irritable bowel syndrome

While chickpeas don’t help with the problems related to irritable bowel syndrome, those suffering from IBS can still be helped by eating them.

Registered dietitian Patsy Catsos, wrote the book “IBS – Free at Last!” She says that if you struggle to eat more fiber and you suffer from IBS then chickpeas can help, and IBS sufferers can usually eat them with little issues.

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However, if you are on a diet low in FODMAP foods, you can’t eat a lot of chickpeas, so watch out for that issue.

Chickpea Risks

Legumes have oligosaccharides identified as galactans, or complex sugars indigestible by the due to not having the enzyme called alpha-galactosidase. This enzyme is needed to break these sugars down. As a result, the consumption of legumes such as chickpeas causes some to develop intestinal gas and bloating.

Anyone who experiences symptoms when eating legumes should introduce them into their diet slowly. Another way is to drain off the liquid you soaked the legumes in, as this gets rid of two of the oligosaccharides called raffinose and stachyose, and gets rid of some of the digestive problems.

Chickpea recipes

Chickpeas can be found year-round and they come as canned or dried. They taste nutty and their consistency is buttery, so you can mix them into just about any kind of meal.

To use chickpeas:

Sorting: It is vital to check for any stones or other kinds of debris in packages of chickpeas.

Washing and soaking: Soak chickpeas 9-10 hours in water prior to cooking to get the best flavor and texture. If you can split them with your fingers, they are done soaking. The soaking makes it take less time to cook chickpeas and helps get rid of oligosaccharides, which can cause gastrointestinal pain, and gets rid of any harmful substances that can appear in uncooked legumes.

Cooking: After soaking, chickpeas should be simmered several hours until they are tender.

  • Mix chickpeas along with different types of legumes with your favorite vinaigrette to make a simple bean salad with lots of protein. You can add in rice to make the meal a complete protein.
  • Scatter roasted chickpeas on your salad to get a nutlike flavor and different kinds of textures.
  • Use Chickpea flour for additional fiber, vitamins, protein, minerals if you are cooking or baking gluten free products.
  • Purée the chickpeas using lemon juice, some olive oil and garlic, along with tahini to produce a simple and easy hummus and use for dips or spreads.
  • Enhance the nutrition of vegetable soup with some chickpeas.
  • Add some chickpeas to your favorite spice and get a yummy treat or side dish.
  • Mash up chickpeas along with some cumin, a bit of garlic, some chili, and some coriander, make into a few little balls, fry them until they crisp up and put them in some pita bread and you have some delicious Middle Eastern falafel.

Protein and Fiber for Weight Loss

Chickpeas are likewise a fantastic and tasty protein and dietary fiber source, both of which helps you lose weight. A cup of chickpeas provides 15 grams of protein, and 13 grams of dietary fiber, and that’s half your daily requirements. Both vital components help make you feel fuller, so if you add them to your meal plan, it will help keep away hunger pains.

A study printed in the Nutrition Journal in 2011 found that between a high protein diet and one with high fiber and carbohydrates, that the one high in protein diet helped dieters lose more weight. Participants on the plan high in protein lost more weight, as well as more fat, plus their blood pressure was lower than those on the diet high in carbs.

So, instead of meat, cook some chickpeas to get more fiber in your diet, limit saturated fat intake, and you will also save calories, which can lead to weight loss. For example, you can chop up some chickpeas for salads instead of meat or cook some veggie burgers made from chickpeas versus using ground beef.

Potential Weight Loss Benefits of Chickpeas

While no actual evidence shows chickpeas are good for losing weight, some studies have shown that a food group called pulses, which chickpeas are part of, can possibly help you lose weight. A three to eight-week study printed in Advances in Nutrition back in 2010, discovered those who ate foods from the pulses group felt fuller after meals, and this aided them in losing weight.

An article printed in Obesity journal back in 2014 examined findings from 9 studies and concluded eating pulses boosted the feeling of being full after a meal by as much as 31%. However, these studies were made up of short timeframes and few participants, so better and longer studies with more participants are needed in the future to verify these claims.

Healthy Serving Tips for Chickpeas

It doesn’t have to be complicated to use chickpeas. All you need to do is use drained and rinsed canned chickpeas, especially the low sodium variety, and put a few into soups and salads. They have a mellow flavor so mix great with lots of other foods. They can keep you fuller, so it’s a great way to extend a salad or a soup into your next meal.

You can be creative too by adding some chickpeas to some cooked quinoa, sauté up some red bell peppers and zucchini, and with a topping of some fresh mint and lemon juice you have a colorful and tasty salad full of warm grains. Or try a sprinkling of chickpeas in your next stir fry or curry dish. You can also make hummus spread with chickpeas by pureeing them and adding lemon juice, Greek yogurt and garlic. This mixture is less fatty than mayonnaise and works great for sandwiches or wraps.

SPECIFICATIONS OF CHICKPEA KERNELS TYPE KABULI

(also known as Egyptian pea, Bengal gram, Garbanzo bean, Chana gram )

  1. Kernels are processed only by chickpea (Cicer arietinum). Processing is under standard as per product information written down bellow:
  • This standard applies to mechanically processed seeds, from varieties (cultivars) grown from Cicer arietinum, family Fabaceae to be supplied to the consumers.
  • The purpose of the standard is to define the quality requirements of mechanically processed seeds after preparation and packing.
  • Mechanically processed seeds shall be safe, not irradiated and suitable for processing for human consumption.
  • The condition of the mechanically processed seeds shall be such as to enable them to withstand normal transport and handling, and to arrive in a satisfactory condition at the place of destination.
  1. Row materials are free from GMO;
1. Organoleptical (gustatory) analyze:

 

Color

Light tan, fawn-yellowish, beige, uniform color – for Gabanzo bean. For Desi – colored seeds – speckled, green, dark brown to black, but it is as per additional negotiations for that colored type

Appearance

oval shaped seeds with rugged, wrinkled surface for the most of varieties, but there are also some with smooth surface;

2. Physical requirements:

 

Size – Sizes

 

42-44 Count per Oz

 (12 mm)

44-46 Count per Oz

 (10 mm)

58-60 Count per Oz

 (9 mm)

75-80 Count per Oz

(7-8 mm)

Size is as per client`s requirements and negotiated in advance;

 

Moisture

max. 14,0 %;

Purity

min. 99,0 %

Broken & split seeds

max. 2,5 %

Insect damage

max. 1,0 %

Heat damage

max. 0,5 %

Total defected

max. 6.2 %

Aborted, green, brown

2.00%

Smooth

1.00%

Stain

1,0 %

Black seeds

max. 1,0 pcs per kg

Sclerotinia

not allowed

Presence of weed seeds

max. 1 pcs per kg

Presence of Ambrosia spp and other quarantine species

0,00 %

3. Foreign materials:

 

4. Foreign materials

0,2 %

Pernicious impurity

free of hair, glass, stone and metal

Whole insects, alive or dead (by count)

0,05 % dead insects, 0,00 % alive insects

Insect infestation

0,00 %

Free from Trogoderma spp. in any stage of its development;

 

5. Chemical and microbiological indexes:

 

Content of GMO

free from GMO

Remains of pesticides

in accordance of EU directives in force

Remains of heavy metals :

 

a. Pb (lead)

max. 0.5 mg/kg

b. Cd (cadmium)

max. 0.4 mg/kg

c. Hg (mercury)

max. 0.02 mg/kg

d. As (arsenic)

max. 0.5 mg/kg

Allergens

free from allergens

  1. Row materials are free from GMO;
  2. Packaging – 25 kg, 500 or 800kg big bags (tote-bags).
  3. Attendant documents:
    1. Original Invoice;
    2. Packing list;
    3. Non – GMO declaration;
    4. Certificate of analysis with main indexes – production date, moisture, impurities, content of broken seeds, LOT Number.
  4. Additional documents, SGS microbiological analysis, pesticides, aflatoxins etc. Country of origin document, packaging, labeling or other, not-mentioned conditions – All additional documents, requirements and so on are subject of mutual negotiation between both parties.
  5. Labels – standar ½ of A4 black & white stick on the bag. Text should be pointed in advance from customer and he must be in accordance of EU directives in force. In case of different requirements – more colors, pictures, thickness and surface of paper and other things – additional costs will be charged into a price.
  6. Fumigation – Only according to buyer’s order. Remark: If transport vehicle is not in accordance of safety work with pesticides from first group of toxics fumigation will not be perform or vehicle will be set off.