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SICILIAN CHICKPEAS. ORGANIC KIND MIX Descrizione Ingredienti Description Ingredients

Dried fruits, legumes and spices Bio


The chickpeas that are offered for sale are produced in the territory of the Wellness Cohort and are used as a condiment for pasta or even as a soup.
From chickpeas we obtain a flour that serves as the basis for hummus, a typical Lebanese dish to be served alone or with saffron or thain.
Hummus is pleasantly enjoyed as an appetizer with our grissintegri. Furthermore, chickpea flour together with pea flour and cicerchia are the ingredients of the so-called "piciocia" or Sicilian polenta.

Peso nettoNet weight: 1 kg
Weight: 1.00 kg


Did you know?...

Chickpeas are legumes with good nutritional properties, a typical food of the Mediterranean diet, the consumption of which can bring important health benefits. The calorie intake, depending on the variety, ranges from 120 to 160 kcal, carbohydrates are 20-28 g, mainly starch, with at least 7 g of fiber and 4 g of sugar. Fats are about 2.5 g, mainly mono and polyunsaturated. Relevant protein intake, about 7-9 g, of good biological value, with a significant presence of essential amino acids such as lysine, isoleucine and tryptophan. Chickpea proteins are among the richest and easily digestible among those found in legumes and cereals. The presence of folate and B vitamins is important, the contribution of iron, phosphorus, manganese, copper, magnesium and zinc is good. In numerous studies, the abundant presence of fibers, phytosterols, isoflavones and other phenolic compounds with antioxidant action has shown that chickpeas can reduce total and LDL cholesterol, leading to a reduction in mortality from cardiovascular diseases. Chickpeas have a high content of amylose and starch, forms of starch that are digested and absorbed very slowly: glucose enters the bloodstream more slowly with less pronounced postprandial peaks and a better insulin response. This makes them suitable foods to improve glycemic control in people with type II diabetes. The fibers present in chickpeas show they can reduce the risk of colon cancer.
Dried chickpeas should be kept in the bath for at least 12-16 hours before cooking, a procedure that allows to reduce the content of some anti-nutrients





Sicilian chickpeas mix variety;.



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