Nutritional properties of farinella

The chickpeas, used for farinella, are the seeds of the Cicer arietinum plant belonging to the legume family. The use of the flour they produce is slowly returning to take on a leading role in daily nutrition as it is rich in vegetable proteins, vitamins and mineral salts that bring numerous benefits to the body.

 

Calories and nutritional values of this alternative flour.

100 g of this flour provides about 316 calories, divided as follows:

• almost 60% of the nutrient composition is represented by carbohydrates and fibers,

• 15% vegetable proteins of high biological value,

• 6% fat,

• the remaining percentage is made up of water.

 

The lipids present in chickpea flour are fats with a high nutritional value as they are represented by polyunsaturated fatty acids (linoleic acid) essential for the health of the cardiovascular system.

They are the micronutrients and bring most of the benefits. In chickpea flour there are also high levels of B vitamins, vitamin C, vitamin A and vitamin E, and mineral salts such as potassium, calcium, phosphorus and magnesium.

• They reduce cholesterol and triglycerides, thanks to the presence of chemical compounds such as saponins which are molecules capable of binding cholesterol, preventing intestinal absorption.
• Excellent Substitute for Proteins
• It regulates intestinal transit thanks to the presence of fibers and prevents pathologies associated with irregular or slowed transit, including some types of colon cancer.
• Low glycemic index, which is why it is a food suitable for diabetics.
• Anti-acid properties, in fact it is useful for people suffering from gastritis, ulcer and gastroesophageal reflux syndrome.