Chickpeas: the meat substitute fighting against cancer and boosting heart health

Chickpeas pair very well in various dishes, from stews and salads to sandwich spreads and sauces. Besides being delicious, they also provide compelling health benefits thanks to their rich content of elements like iron, magnesium, calcium, phosphorus, potassium, thiamine, riboflavin, niacin, and unsaturated fatty acids such as linoleic and oleic acid.

American scientists from the Cleveland Clinic highlighted that chickpeas can be considered a complete protein because they contain all the amino acids that our bodies require. When cooking, it's good to remember that chickpeas make for a healthier meat substitute. Chickpeas stands out for not having any saturated fats, an excessive amount of which in our diet, can raise the levels of 'bad' LDL cholesterol in our blood, thereby increasing the risk of developing conditions such as atherosclerosis, heart attack, and stroke.

This legume notably contains a generous amount of fiber, which accelerates intestinal movement and helps remove harmful food residues. Furthermore, frequently including chickpeas in your diet encourages the production of sodium butyrate and other short-chain fatty acids, which can safeguard against colon cancer.

Chickpeas also have a low glycemic index, which assists in controlling blood glucose levels. Therefore, they can be safely integrated into the diets of diabetes patients. Moreover, they contain lycopene, saponins, and biochanin A, which display anti-cancer properties.

Being low in calories and rich in dietary fiber, chickpeas are an excellent choice for individuals coping with obesity or looking to lose extra weight. It offers a satiating meal without high-fat content.