Garbanzo beans (Chickpeas)
Garbanzo has a delicious nutlike taste and it is buttery in texture. Also know as chickpeas it provide a good source of protein that can be enjoyed year around and is available in dried and canned form.
Chickpeas is a versatile legume, it is a staple ingredientin many Middle Eastern and Indian dishes such as hummus , Falafels,and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans.
Garbanzo beans (chickpeas) provides nutrients which is and excellent source of protien.
health Benefits are a good source of cholesterol lowering fiber, as are most other beans. In addition to lowering cholesterol, it is in high fibercontent prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat free high quality protein; it has an excellent source of the trace mineral, molybdenum, and integral component of the enzyme sulfite oxidas, wich is responsible for detaxifving sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfite are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
legumes leading the pack Garbanzos, like other beans are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel like substance in the digestive tract that snares bile (which contains cholesterol) and ferries it out of the body. REsearch studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digesive disorders like irritable bowel syndrome and diverticulosis.
Lower Your heart attack Risk by higher consuption of vegetables, legumes, fish and wine, cerals, soy products and fish it was found that legumes were associated with a whopping 82 reduction in risk! A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as garbanzo beans, helps prevent heart disease. People eating the most fiber, 21 grams per day, had 12% less coronary heart disease (CHD) and 11% less cardiovascular disease (CVD) compared to those eating the least, 5 grams daily. those eating the most water soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10%risk reduction in CVD.
Garbanzo Beans lower cholesterol other research published in the Annals of Nutrition and Metabolism has shown that in cluding garbanzo beans, specifically, int the diet significantly lowers both total and LDL "bad" cholesterol and contribution to heart health lies not just in their fiber, but in the significant amount of folate and magnesium these benas supply Folate heps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americanseach year by 10% Just one cup of cooked garbanzo beans provides 70.5% of the DV for Folate.
Garbanzos' supply of magnesium put yet another plus in column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker.When enough magnesium is around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of sufficient magnesium promotes free radical injury to the heart.
