Benefits of chickpeas and contraindications

Dr. Dmitry Kulikov, Head of the Department of Biotechnology and Technology of Bio-Organic Synthesis Products at the University of Biotechnology, revealed the benefits of chickpeas and who should avoid eating them.

“Chickpeas are rich in protein, fat, dietary fibre (up to 8 per cent) and about 30 per cent carbohydrates. They are a source of iron, calcium, copper, magnesium, manganese, selenium, silicon, phosphorus, cobalt and vitamins A, B1, B2, B3, C, B6 and PP. They are relatively low in calories compared to other legumes but high in essential amino acids, such as methionine and tryptophan,” he says.

According to him, chickpeas contain up to 30 percent protein, comparable in usefulness to egg protein, about 10 percent fat, 50-60 percent complex carbohydrates and 2-5 percent minerals. It also contains antioxidants and vitamins that actively contribute to strengthening body tissues and skin and improving their elasticity.

The expert points out that eating chickpeas regularly helps reduce the incidence of irritable bowel syndrome, stimulates the growth of probiotics, colon cancer, intestinal colic, and stomach cramps.

However, according to him, there are contraindications to eating chickpeas - it increases gas formation in the intestines. It can create an unpleasant feeling in the stomach. For people with problems with the digestive system, liver, pancreas and pancreatitis, it can cause flatulence and pain. It is also not recommended to eat chickpeas in case of ulcers, cystitis, gout and thrombophlebitis.