Global Production of Chickpeas and its Nutritional Benefits

Chickpeas are also commonly known as garbanzo beans and belong to the legume family. Legume family includes a variety of peanuts, beans, soybeans and lentils. Chickpeas have two types- 1st one is known in India as kabuli chana while the second one is known desi chana. The commodity is native to the Mediterranean region and is consumed on a massive scale. Due to its several health benefits, demand for the chickpeas has been consistently growing over the years. Manufacturers and exporters have been making a handsome profit trading Kabuli Chickpeas in Bulk. The leading producers of chickpeas in the world are countries like India, Australia, Turkey, Russia and the USA. In the year 2018, Australia produced a massive 11 million tons while Australia was second at 2 million tons. Chickpeas like all the legume is a rich source of protein and fiber. For vegetarians, protein requirement can be fulfilled with the consumption of chickpeas (kabuli). 

The seeds of chickpeas (kabuli) are generally larger than the chickpeas (desi) one. Chickpeas with larger seed size command a higher price premium in the market. Chickpeas (kabuli) have higher level of sucrose and lower level of fiber compared to chickpeas (desi). The plant height of chickpeas is generally around 30-7o cm. Chickpeas is a cold climate crop in the tropical region and a spring season crop in the temperate region. Ideally, crop cultivation requires a cool, dry and bright weather. The crop is sensitive to high and low temperature. In an ideal scenario, the temperature should remain between 15°C to 35°C.  Extreme temperatures in both the direction leads to flower drop and reduced pod set.

Nutritional Benefits of Chickpeas (Kabuli)-

Regulate Blood Sugar Level: Regular consumption of chickpeas can helps in maintaining a health blood sugar level. These commodities have low glycemic index slowing releasing carbohydrates into the blood. Moreover, there is a starch named amylase that digests and absorb slowly. Slow absorption and digestion helps in controlling the insulin level from going too high too quickly. Soluble fiber called raffinose present in chickpeas helps in aiding a smooth and slow digestion.

Lowers Cholesterol: High cholesterol is a major problem with the sedimentary lifestyle of modern days. Soluble fiber besides promoting good gut health also lowers the level of bad LDL cholesterol. Low cholesterol helps in reducing the chances of developing heart related ailments. Consistent consumption of chickpeas has been proven to lower the cholesterol level.

Lower Cancer Risk: Steady consumption of chickpeas helps in making short-chain fatty acids called butyrate. It helps in removing sick and dying cells from the body. There are also other cancer fighting compounds such as lycopenes and saponins. 

Stronger Bones: Intake of chickpeas on a weekly basis can promote healthy bones. Chickpeas and other related legumes have nutrients in abundance like Magnesium, Calcium and Fiber. However care should be taken to soak chickpeas well in order to get rid of the phylates that prevents the calcium absorption by the body.

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