Similar to other leguminous plants chickpeas have a high nutritional value. Chickpea sprouts provide many vitamins. They are rich in iron, phosphorus, lecithin, potassium and vitamins В1, В2, В3, В6, В9, РР, А and С. They also contain abundant proteins and amino acids. Chickpea sprouts are a good source of beta carotene and protein substances. Since ancient times chickpeas have also been used as a medicine. It is assumed that they have a favorable effect on the stomach and, when applied as compresses, sprouted plants cure infections, ulcers and cancer, improve skin complexion, prevent skin diseases and eliminate warts. Chickpeas were also considered an aphrodisiac by the ancient Egyptians and Arabs. They are a valuable source of proteins (20% plant protein content) and also provide iron, zinc and magnesium. As a close relative of soybean, chickpeas are also rich in valuable plant proteins. They contain complex carbohydrates that gradually enter the blood stream, in contrast to sugar and starch. It has been proven that chickpeas decrease cholesterol levels. They contain plant estrogen and folic acid in high concentrations and therefore are an important element of the female diet during pregnancy and menopause. Chickpeas also protect from prostate diseases.
Instructions for use: Chickpea sprouts can be consumed raw or scalded in boiling water for the preparation of salads and main dishes.