Sprouted chickpeas: useful properties and contraindications

Chickpea sprouts play an important role in a healthy diet. The sprouted grain has completely different characteristics than the dried product. At the same time, its benefits increase several times, and the sphere of application is no less than that of traditional varieties. Sprouted chickpeas are used for culinary and medicinal purposes. In different countries it is called chickpeas or mutton peas.

Composition and calories

Legumes have a rich composition, but are considered quite difficult to digest. Enzyme inhibitors are to blame for this. They do not allow the seeds to germinate early, and in the human body cause flatulence and bloating, if they are consumed in large quantities. But at the moment of germination, when the sprout does not exceed 2-3 mm, protective mechanisms are already turned off, and the useful properties are increased. At the same time, the digestibility also becomes much higher, and the side effects almost disappear. In the composition:

• potassium;
• calcium;
• phosphorus;
• bromine;
• magnesium;
• chlorine;
• sodium;
• selenium;
• zinc;
• copper;
• iron;
• cobalt;
• vitamins C, PP, K, B group;
• retinol;
• choline;
• amino acids.

The high protein content makes it possible to partially replace mutton peas with meat. At the same time, the feeling of fullness is maintained for a long time, so the product is often included in programs for weight correction.

The benefits of sprouted chickpeas

Regular inclusion of chickpeas in sprouted form in the menu, has a positive effect on health. Chickpeas help to normalize metabolism, strengthen the cardiovascular system, prevent the development of osteoporosis, improving the absorption of calcium and preventing its leaching from the body. Given the low glycemic index and features of the product itself, which is assimilated to the maximum level, it can and should be included in the diet for diabetes to make up for the deficiency of useful substances.

Sprouted mutton peas bind and eliminate free radicals, the abundance of fiber acts like a sponge, purifying and stimulating intestinal peristalsis.

Increases the elasticity of blood vessels, cleanses the walls, increases the lumen, which serves as an excellent prevention of strokes and heart attacks. Increases the stability of the heart muscle, eliminates excess bile, eliminates fluid stagnation.

The product is recommended for inclusion in the menu of programs for weight control and correction. Quickly quenching the appetite with a small amount, sprouts give a powerful burst of energy, increase tone, speed up metabolism and stabilize the emotional state.

Sprouted chickpeas are especially useful for men who have a lot of physical activity. It also works as an aphrodisiac and stimulates the libido and helps athletes to maintain muscle growth due to the high protein content. For women it is desirable to introduce legume sprouts in the diet at any age, including the menopausal period.

Sprouts are also used externally. An ointment based on chickpea flour is effective against burns, irritations, and various skin conditions. In cosmetology, adding crushed chickpea sprouts to masks increases their nutritional value, making the skin well-groomed and velvety.

Harms and restrictions on consumption

For any product, it is true that everything must be in moderation. So, the daily recommended rate for legume sprouts is from 50 to 100 grams. The truest reference point is how you feel. For each person, the amount is likely to be different. Those who like the taste can eat more, but should take into account that beans, even sprouted, are quite heavy food and can provoke increased gas.

The absolute contraindication to the use is an individual intolerance of the product. Limit the amount or temporarily give up chickpeas will have to, if there is a history of:

• thrombophlebitis;
• bladder disease;
• risk of cholelithiasis;
• gout;
• exacerbation of gastrointestinal diseases;
• problems with the circulatory system.

How to sprout chickpeas at home

You should not buy such a product. First, it is sold only in specialized stores, secondly, it costs much more than dry beans and thirdly, the quality is not guaranteed, especially considering that sprouted chickpeas are stored for only 2-3 days.

There is nothing complicated about sprouting them yourself:

1. Pick, remove spoiled and punctured seeds.
2. Rinse thoroughly 2-3 times.
3. Put in a glass container at the rate that the chickpeas take 1/4 of the jar.
4. Pour water at room temperature, cover the neck of foil, film, parchment paper, making a few holes in it for breathing beans.
5. In 4 hours, drain the resulting liquid and pour fresh water, covering the container from above gauze or cotton cloth.

In 12-18 hours the sprouts will appear. Once they reach a size of 2-3 mm, this is optimal. The water is drained, the sprouted beans are slightly dried on a napkin and put in the refrigerator. Store in a closed container, the shelf life of the product is 5 days. It is better to calculate portions so as to eat them in 2-3 days, by this time having prepared a new series.

Sprouts are used in different ways. They are eaten with a little honey as breakfast, ground into flour and baked cakes, added to soups, main courses and salads. The healthiest product is without heat treatment.

Photo of sprouted chickpeas