Chickpea has high fiber and protein content that makes it excellent meat replacement. It is considered that the protein of chickpea is of higher quality than in other legumes, containing almost all essential amino acids. It promotes fullness and aids weight management and is high in vitamin B6, copper, phosphorus and iron. Chickpea reduces cholesterol and triglyceride levels and protects heart. It is also one of the best sources of folate. Consuming chickpea promotes production of butyrate, decreasing the risk of colon cancer and other nutrients in chickpea also help reduce cancer risk, such as saponins. Presence of choline improves brain and nervous system function. Chickpea is good for people with diabetes and has low glycemic index as well as decent amounts of magnesium and zinc, that can lower the risk of this health issue.
This legume is high in starch and fiber and especially rich in protein. Peas contain antioxidants polyphenols and have low glycemic index, helping stabilize blood sugar levels and are diabetes friendly food. They are great for digestion due to high content of insoluble fiber, protect heart from heart disease and help lower blood pressure and cholesterol levels. Rich in saponins, they have anti-cancer properties. The most present minerals in peas are manganese, phosphorus and iron. Another powerful substance in peas is lutein, good for eye health. On the other side, peas contain antinutrients common for legumes, that are making the mineral absorption and peas digestion more complicated. This might cause bloating and discomfort during consumption.