chickpeas: nutritional properties


The chickpea (Cicer arietinum L.) is a herbaceous plant of the Fabaceae family. The seeds of this plant are chickpeas, are classified as legumes and are an integral part of human nutrition as they are an excellent source of both complex carbohydrates and proteins. They originate from Turkey and have subsequently spread to Iraq and Egypt. Chickpeas have a good amount of resistant amylose and starch which are forms of starch that are absorbed very slowly, thus causing less pronounced postprandial glycemic peaks and a better insulin response. Thanks to this characteristic they are excellent for better glycemic control.

These legumes contain a high amount of fibers that are fermented by the intestinal microbiota producing molecules such as butyrate that seem to reduce the risk of diseases such as colon tumors. In addition, the fibres improve intestinal transit and increase the sense of satiety.

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    Federica Mascaretti

    Ho conseguito la laurea magistrale in Biologia della Nutrizione presso l'Università degli Studi di Milano. Ho svolto il progetto di tesi sperimentale della durata di un anno presso l’IRCCS Policlinico San Donato indagando il ruolo della nutrizione e del microbiota intestinale nelle patologie del tratto gastrointestinale.

    Attualmente visito come Nutrizionista in libera professione e svolgo attività di ricerca presso l'Ospedale Policlinico di Milano nel reparto di gastroenterologia focalizzandomi sul progetto: "blood microbiota and diet in relation to adenoma and colorectal cancer risk".


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chickpeas: nutritional properties

Federica Mascaretti
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