header ospria

Farm Efkarpia cultivates Greek chickpeas and lentils and there are very good reasons for this.

Chickpeas and lentils are considered functional foods. According to research published in the journal Archives of International Medicine, legume consumption reduces cardiovascular risk in patients with diabetes type 2. In addition, there have been reported actions against autoimmune diseases, even against the disease of obesity.

100g dried chickpeas ( boiled ) contain 7.7 g protein, 100g green beans contain 6.8g protein and 100g yellow split peas ( boiled ) contain10.2g protein while the same amount of dried lentils (boiled) contain 7.8g.

As mentioned by the Greek Food Composition Tables of the Department of Preventive Medicine and Nutrition, University of Crete, the biological value of the protein of legumes is not equivalent to that of animal products but even better, because the second contain ingredients that reduce the bioavailability of their proteins.

Interesting is the fact that the different treatment processes, such as soaking and cooking reduce its content of certain nutrients such as minerals, vitamins, amino acids and certain vegetable acids. The use of herbs in combination with chickpeas proved an excellent choice since they help for chickpeas easier absorption by your body while they satisfy your palate with gourmet delights.

Combine your recipes with a source of vitamin C for better absorption of iron.