Chickpeas also known as Garbanzo beans are part of the diverse legume family. They provide an excellent source of molybdenum. They are a very good source of Folic Acid, Fiber, and Manganese. As a good source of Fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels. This makes them a great food especially for diabetics and insulin-resistant individuals. When served with high quality grains, garbanzo beans are an extremely-low-fat protein fat. The popularity of chickpeas goes beyond its culinary uses and distinct taste and texture. In fact, chickpeas have long been consumed for their numerous health promoting benefits. Chickpeas are a great source of dietary Fiber, Protein and Folic Acid. Chickpeas are also a source of Iron, Copper, Zinc, and Magnesium.
Chickpeas origins: Australia, Canada, Ethiopia, India, Iran, Spain, Mexico, Morocco, Syria, Turkey, USA and other countries. Syria is one of the major exporters of chickpeas, Kabuli type.
Preparation: soak the dried chickpeas overnight then simmer for one to one and a half hours. Use twice as much water as dry product. Chickpeas may be stored indefinitely in a cool dry place.
Benefits: soluble fiber acts as a scrub brush, cleaning the digestive system. This type of fiber decreases serum glucose and cholesterol and decreases insulin for people with diabetes disorders.
Qualities of chickpeas:
1. Kabuli Velveted size 6, 7, 8 mm Imp. 0.5, 1 %.
2. Kabuli Spaniola size 7, 8, 9 mm Imp. 0.5, 1 %.
3. Icarda Chickpeas size 7 mm Imp. 0.5 %.
4. Split Chickpeas Imp. 0.5 %.
1. New jute bags 40, 60 kg.
2. New PP bags 20, 25, 50 kg