Chickpeas popularly known as Garbanzo Beans (Kabuli Channa), are among the oldest consumed foods of the world. With diverse health benefits to their cap, chickpeas have gained traction and are now recommended by dietitians and health experts across the world. Low on calories, chickpea is packed with several nutrients, vitamins and minerals.
HEALTH BENEFITS OF CHICKPEAS
1 . Control Blood Sugar Levels
2. Promote Heart Health
3. Rich in fiber and protein, chickpeas helps one feel full and curb cravings.
4 . Aid Digestion
5. Rich in phytonutrients and fiber content
6. Rich in antioxidants such as Vitamin C and E and beta carotene, chickpeas help in fighting the oxidative stress
Salt is the essence of life. Our body needs it, but not too much –or too little. Salt is made up of two electrolytes – sodium and chloride that help in maintaining the fluid balance in your body. It also helps regulate your blood pressure. In the last few years, salt or sodium has gained a bad reputation primarily because our appetite for junk or processed food has increased which has become the primary cause of excess salt consumption.
Health benefits of Himalayan Salt
The Himalayan crystal salt contains certain minerals like potassium, calcium and magnesium that makes it so precious. It is believed to contain as many as 84 trace minerals! Here are six amazing health benefits of the Himalayan salt that definitely makes it superior than your regular table salt. 1. Sole water to flush out toxins 2. Regulates blood sugar and hormonal balance 3. Improves digestion 4. Bath soak 5. Himalayan salt lamps to purify the air
Cumin is a spice made from the seeds of the Cuminum cyminum plant.
Many dishes use cumin, especially foods from its native regions of the Mediterranean and Southwest Asia. Cumin lends its distinctive flavor to chili, tamales and various Indian curries. Its flavor has been described as earthy, nutty, spicy and warm.
Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as a spice and medicinal herb. Recently, science has started to back up what Indians have known for a long time —:
1. Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties
2. Turmeric Is a Natural Anti-Inflammatory Compound
3. Turmeric Dramatically Increases the Antioxidant Capacity of the Body
From an Ayurvedic perspective, mung beans have the following qualities…
Rasa: Sweet, Astringent
Qualities: Light, Dry
Actions on the doshas: Tridoshic, balances Vata, Pitta and Kapha
Action on the mind: Sattvic
Whole mung beans that have been soaked and then cooked are the most nourishing, the heaviest and therefore also slightly more difficult to digest. They also take the longest to cook – but they have the most prana… because they are still capable of sprouting. Chilka is a little lighter, cooks faster and doesn’t need to be soaked but still has a nice nourishing, wholemeal quality. Yellow mung is the lightest of all, the fastest to cook and the easiest to digest. Yellow mung is therefore best for any kind of fasting you may be doing.
What are its medicinal qualities?
It is quite rare to have food that is sweet, cooling and sweet… but also light. Mung has the special quality of being nourishing for the tissues and immune system (due to its sweetness) but also light and easy to digest. It is usually cooked with ghee (or other oil) to antidote its dry and astringent qualities. Mung’s sweet quality (both as its taste and post-digestive effect) has a calming, grounding effect on the mind/body but it is also considered Sattvic which means it helps to directly cultivate peace, clarity and contentment in the mind. In Ayurveda, mung is the queen of legumes! It is considered the lightest and easiest to digest, the least gas forming and it is one of only two beans with this Sattvic effect on the mind (the other being red lentils).
The Western viewpoint
From a western perspective, Mung beans are considered an alkaline food. Why? Because they have high quantities of predominantly alkaline minerals – calcium, magnesium, potassium and sodium. They are also rich in Vitamin C. They contain both carbohydrates and proteins as well as dietary fibre. They also have a low GI (glycemic index) of just 31 which means they offers a slow release of energy into the bloodstream due to the slow breakdown of carbohydrates (foods are considered to have a low GI if their value is less than 55, on a scale of 0-100). And…. if cooked with basmati rice or eaten with chappattis, you will have yourself a complete protein with all your essential amino acids….”