Can I eat chickpeas during my period?

Have you heard of chickpeas? Chickpeas are actually a very common daily vegetable in Europe, mainly distributed in India and Pakistan. So, have you ever eaten chickpeas? What are the benefits of eating chickpeas? Nutrition experts point out that chickpeas are not just a simple vegetable, they can also be used as a medicinal material. Some people have asked, can chickpeas be eaten during menstruation? In fact, chickpeas are most suitable for women to eat during menstruation.

Can you eat chickpeas during menstruation? When is the best time to eat chickpeas? The answer to these two questions is: It is best for women to eat chickpeas during menstruation, as it can help women relieve some symptoms of physical discomfort during menstruation. So, why is it good to eat chickpeas during menstruation?

Can I eat chickpeas during my period?

Beans, lentils, chickpeas, peeled peas, and other legumes are great choices for lunch or dinner during your period. Beans are rich in fiber, which can help relieve congestion, reduce edema, and eliminate excess fluid in the body. They are also rich in B vitamins, which are excellent for relieving menstrual symptoms.

When is the best time to eat chickpeas?

Chickpea, also known as peach, chicken bean, chicken heart bean, etc., is one of the important vegetables in India and Pakistan. It is also very common to eat chickpea in Europe and is also a commonly used medicinal material in Uyghur medicine. It is named so because of its peculiar facial shape, which is as sharp as an eagle's beak. Chickpea is a leguminous plant that originated in western Asia and the Near East. It is the largest legume plant in the world, with a cultivation area of ​​about 150 million mu, of which India and Pakistan have the largest cultivation area.

It accounts for more than 80% of the world's total, with only sporadic distribution in China. The starch from chickpeas has a chestnut flavor. Chickpea flour plus milk powder is made into soy milk powder, which is easy to absorb and digest and is a nutritious food for infants and the elderly. Chickpeas can also be made into a variety of snacks and fried beans. The seeds can be used as a diuretic, a lactation stimulant, to treat insomnia, prevent skin diseases and prevent and treat gallbladder diseases.

Nutritional Information of Chickpeas

Chickpeas are highly nutritious legumes that are rich in various plant proteins and amino acids, vitamins, crude fiber, calcium, magnesium, iron and other ingredients. In addition, the seeds also contain adenine, cholecalciferol, inositol, starch, sucrose, glucose, etc. The pure protein content is as high as over 28%, fat 5%, carbohydrates 61%, fiber 4-6%. Chickpeas contain more than 10 kinds of amino acids, including all 8 essential amino acids for the human body, and the content is more than 2 times higher than that of oats.

According to data provided by the Xinjiang Institute of Physics and Chemistry of the Chinese Academy of Sciences, which is responsible for the national chickpea research project, chickpeas are extremely rich in nutrients, far exceeding other legumes in both variety and quantity. It is rich in protein (all high-quality globulin), up to 18 kinds of amino acids (including all 8 amino acids that the human body must have but cannot synthesize on its own), and a variety of nutrients and trace elements, such as calcium, zinc, magnesium, phosphorus, etc. In particular, every 100 grams of chickpeas contains up to 350 mg of calcium and 320 mg of phosphorus, which are higher than most beans. The iron content is 47 mg, which is 90% higher than other beans. The vitamin C, B1, and B2 content is as high as 12 mg. The dietary fiber content is higher than others.

Chickpea is also a very good plant amino acid supplement with high medical and health value. It plays an invaluable role in children's intellectual development, bone growth, and physical fitness for middle-aged and elderly people. Comparative studies have shown that chickpeas have the highest protein efficacy ratio, bioavailability value and digestibility and absorption rate among other beans, thus earning them the title of "king of beans".

The efficacy and function of chickpeas

Chickpea isoflavones have a great impact on women's health. They are active plant estrogens that can delay female cell aging, keep the skin elastic, nourish the skin, enlarge breasts, reduce bone loss, promote bone formation, lower blood lipids, and alleviate female menopausal symptoms.

Chickpea isoflavones can also prevent the proliferation of cancer cells and promote the death of cancer cells. It is an effective preventive and therapeutic agent for hormonal cancers (such as breast cancer and prostate cancer). It can balance hormone levels, making consumers less likely to suffer from premenstrual discomfort and hormone-related problems (such as ovarian cysts).

Chickpeas contain the trace element chromium, which plays an important role in the body's sugar metabolism and fat metabolism. Diabetic patients suffer from disorders in sugar metabolism, fat metabolism, and protein metabolism due to relative or absolute insulin deficiency. Chromium is a component of glucose tolerance factor (GTF). Chickpeas can control and lower blood sugar, prevent and alleviate diabetic complications. There are reports from all over the world that the chromium content of diabetic patients is lower than that of healthy people. The regulation of human blood sugar metabolism depends on the levels and coordination of three factors, namely insulin, glucose tolerance receptors and pancreatic islet receptors. When the chromium content in the human body decreases, it will lead to reduced insulin activity, a decrease in the number of receptors, and impaired glucose tolerance, thereby causing diabetes. Eating chickpea products can increase the insulin activity and the number of insulin receptors in the body, thereby controlling blood sugar and improving diabetes symptoms.

The chromium and polyunsaturated fatty acids contained in chickpeas can promote cholesterol metabolism, prevent lipid deposition in the liver and arterial walls, reduce platelet coagulation ability, and prevent thrombosis. It prevents inflammatory reactions on the surface of blood vessel damage, has a good protective effect on blood vessels, and can effectively prevent and alleviate diabetic complications. Many diabetic patients whose blood sugar levels were high, fluctuating and unstable had their blood sugar levels effectively controlled within 3 months after consuming chickpea products, and their complications were also effectively prevented and alleviated.

Chickpeas contain high protein, high unsaturated fatty acids, high fiber, high calcium, high zinc, high potassium, high vitamin B and other nutrients that are beneficial to human health. And it can be eaten directly as food, or fried or boiled; or made into desserts, bean paste, etc.; it can also be processed into various snacks or fried beans, small foods with a variety of flavors, leisure foods and canned foods, etc.; green beans can be used as vegetables. They can also be eaten raw, and the young leaves can also be used as vegetables. There are chickpea flour, fermented milk, protein drinks, etc.; in the United States and other countries, it is often made into salads.

Can you eat chickpeas during menstruation? The answer given by experts is: It is very good to eat chickpeas during menstruation. Therefore, if you are prone to experience symptoms such as small or large menstrual flow, dysmenorrhea, fatigue, fear of cold, etc. during your menstrual period, you might as well try eating some chickpeas. At the same time, chickpeas are also very effective in preventing and treating diabetes, cardiovascular diseases, etc. They are the best natural food for us to replenish blood and calcium.