Pack with fiber

Chickpea flour is high in fiber since chickpeas are naturally abundant in this vitamin. One cup (92 grams) of chickpea flour has roughly 10 grams of fiber, which is three times the amount of fiber found in white flour. Fiber has several health advantages, and chickpea fiber in particular has been linked to lower blood fat levels. Consuming four 10.5-ounce (300-gram) cans of chickpeas per week without making additional dietary modifications lowered total cholesterol levels by 15.8 mg/dl in a 12-week trial of 45 people. The fiber content of chickpeas was most likely responsible for the impact.

In comparable research of 47 people, eating chickpeas for 5 weeks lowered total cholesterol by 3.9% and LDL (bad) cholesterol by 4.6% when compared to wheat. Chickpeas also have a fiber called resistant starch. In fact, in research comparing the resistant starch composition of various meals, roasted chickpeas came in second place, behind unripe bananas. According to research, chickpeas can contain up to 30% resistant starch depending on how they are cooked. According to one study, chickpea flour produced from cooked chickpeas contains 4.4% resistant starch. Resistant starch passes through your digestive tract undigested until it reaches your large intestine, where it feeds your beneficial gut bacteria. It has been linked to a reduced risk of several conditions, including heart disease, type 2 diabetes, and colon cancer.