Why Chickpeas

WHY CHICKPEAS?

All proteins are not created equal. Chickpeas not only are a good source of protein but also amazingly contain eight of the nine essential amino acids our bodies need. We believe chickpeas are a future generation crop for our planet, farmers, families and kids.

GOOD FOR THE PLANET

Low Carbon footprint
Require less nitrogen fertilizers because they create their own fertilization by pulling nitrogen from the air and into the soil
Use just one-tenth of the water of other proteins. For example, it takes only 43 gallons of water to produce 1 lb of pulses compared to 800–1,800 gallons of water to produce the same amount of animal protein

GOOD FOR FARMERS

Enrich soil health by leaving behind essential nutrients including nitrogen and beneficial microbes for the next crop
Extract water from a shallower depth, leaving more water deep in the soil for other crops, which makes them well-adapted for drought-prone areas
Natural Fertilizer and good for Soil
Takes fewer days to grow compared to other crops

GOOD FOR HEALTH

Celiac Disease is an autoimmune disorder that currently affects three million Americans. Chickpeas are a gluten-free alternative
Low Glycemic Index so better at regulating sugar
Makes you feeling fuller longer which helps control appetite and delay hunger
Protein Rich and Provides Essential Amino Acids and Healthy Fibers & Tastes Amazing

GOOD FOR THE COMMUNITY

Chickpeas contain three times more folate per serving than kale
Brings Cultures together as a common food
Several Usages of beans i.e. Hummus Dips, Chickpea Butter Spread
Allergen Friendly compared to Peanuts, Tree Nuts – good for kids & families

Chickpeas Health & Wellness Attributes

Chickpea is a legume originated in Middle East from where it expanded to all the Mediterranean Basin and India. Greeks, Egyptians and Romans discovered its great nutritional value and included it in their daily diet. What makes chickpeas unique?

100 gm of chickpeas typically provide following Recommended Dietary allowance (RDA)

17.5% of the RDA for protein
30% of the RDA for fiber
16% of the RDA for iron
51.5% of the RDA for magnesium

Chickpea is a rain-fed crop and, it does not require large amounts of water. It improves soil structure and enriches it by fixing nitrogen. This favors crop rotation, contributing in this way to a more sustainable model of agriculture.

Its nutritional characteristics together with its high productivity and low water requirements make chickpea a great alternative to corn or nuts.

Meet Chickpeas ‘Pulses’

Chickpeas are the dry edible seeds of plants in the legume family. In understandable terms, they are a category of superfoods and they are incredible healthy pulses.

Protein-packed: Pulses contain up to 9 grams of protein per 1/2 cup cooked serving – twice the protein of quinoa and unlike many protein-rich foods, they are low in fat.

Beneficial for disease prevention: Pulses have been shown to improve blood sugar control and reduce blood cholesterol and blood pressure, thus reducing the risk factors for heart disease and diabetes.

Good for dietary restrictions: Being Nut Free, Gluten Free and vegetarian makes them a good option for people with special diets, allergies or sensitivities.

Nutrients galore: Pulses deliver high levels of potassium, magnesium, zinc, B vitamins and iron. One serving of black beans has 1.5 times the amount of iron as flank steak, plus three times the folate (an essential 8 vitamin) of kale, and as much potassium as a banana. Even more, red kidney beans are loaded with more antioxidants than blueberries or pomegranate juice.

High in Fiber: Pulses are high in both soluble and insoluble fiber, helping with staying regular, losing weight, and feeling fuller longer.

Smart Source of Folate: Pulses are excellent sources of folate, a B vitamin important during pregnancy to reduce the risk for neural tube birth defects. Folate is also essential to brain development and function.