Content
Chickpeas, also referred to as turkish or mutton peas, have recently been perceived by Russian buyers as an oriental exotic product. Today it can be found on the shelves next to the "legumes" in many stores. Despite belonging to the same family and some external similarity, chickpeas differ from ordinary peas, from the growing area to the method of preparation.
Both types of legumes differ in taste, nutritional value and chemical composition.
What is the difference between peas and chickpeas
Common peas and chickpeas are representatives of one family, but the second has a significant superiority over its legume “relative” in terms of quality composition. At the same time, it is inferior in the amount of protein content.
Appearance
Visually, chickpeas are very different from ordinary peas. It is larger, the average diameter of a dry pea can reach up to 1 cm.The surface is lumpy, uneven. Dry chickpea peas are much harder than peas, therefore, they require preparatory manipulations before cooking (prolonged soaking). In finished form, its pulp is soft velvety, pleasant, with a nutty flavor.
The chickpea itself is an annual plant that forms small pods with 2-4 grains inside. It reaches a height of 70 cm, has an erect stem with odd-pinnate foliage.
Common peas are also annuals, but the pods are longer, with four to ten grains. The stem is branched, it can reach 2.5 m. The leaves are odd-pinnate, complex in shape, with short tendrils at the ends to support the bush in an upright position.
Standard peas are round and green in color, but they can vary slightly depending on where they are grown.
Young peas are very tender and soft and can be eaten raw, unlike chickpeas
Chemical composition
The chemical composition between chickpeas and regular peas also makes a difference. And if we proceed from the average indicators, then in the tacit competition wins first. It is famous for its high content of vegetable protein, which makes it perfectly digestible for the body. Chickpea also contains vitamins A, C, E, K, group B and beta-carotene. Together, they make ram peas very beneficial to humans. Such a product is also rich in macro- and microelements: calcium, magnesium, iron, phosphorus, sodium, potassium, zinc, copper, manganese. A similar list of nutrients can be assigned to ordinary peas, but the difference will be in their quantity.
Vitamins and minerals | Chickpea | Peas |
A | 15 mcg | 2 μg |
Vitamin B group | B1 - 0.08 mg, B2 - 0.212 mg, B4 - 95 mg, B5 - 1.58 mg, B6 - 0.535 mg, B9 - 557 mg | B1 - 0.81 mg, B2 - 0.15 mg, B4 - 200 mg, B5 - 2.2 mg, B6 - 0.27 mg, B9 - 16 mg |
C | 4 μg | 0.8 mcg |
Potassium (K) | 968 mg | 873 mg |
Calcium (Ca) | 193 mg | 115 mg |
Magnesium (Mg) | 126 mg | 107 mg |
Iron (Fe) | 2.6 mg | 6.8 mg |
Calorie content
The calorie content of chickpeas is only 364 kcal. Ordinary peas are "lighter" in this indicator, because they contain only 297 kcal per 100 g. Both types of legumes are valued for the fact that they contain a lot of vegetable protein, while its amount according to the BJU table in the composition of chickpeas and peas is almost the same - approximately 19-20 g. According to these indicators, they are equated to poultry meat.
The amount of carbohydrates, like proteins, has a slight difference. In 100 g of chickpeas they contain about 60 g, in peas - 50 g.
The calorie content of chickpeas is higher than peas due to the high content of mono- and polyunsaturated fatty acids Omega-3 and Omega-6.That is why mutton peas are more valuable for healthy lifestyle adherents and vegetarians.
Cooking methods and duration
Chickpeas and peas are increasingly used in cooking for both simple and more complex dishes. Legumes are boiled, stewed, garnished, and added to soups. Also baked, fried and mashed. Some housewives grind chickpeas and peas into flour for use in baking.
But, regardless of the method of preparation, chickpeas and peas definitely need preliminary preparation. For each of these types, there is a specific method:
- Peas are very hard, so they need to be soaked for a long time before cooking, often 5-6 hours is enough for the cooking duration to be 30-40 minutes.
- Chickpeas also require soaking before boiling, but unlike peas, this takes less time, as they absorb water, which can affect the final taste of the product. Soaking for 3-4 hours will be optimal, the cooking time after that will be 30-40 minutes.
If you boil dry chickpeas, then it will take 90 minutes for complete cooking, and 60 minutes for dry peas.
Beneficial features
Thanks to their high protein content, chickpeas and peas are considered some of the healthiest foods. These legumes can replace beef and are therefore recommended by many nutritionists. Also, the positive effects on the body include:
- lower cholesterol levels and normalize blood pressure;
- regulate the work of the digestive tract;
- help to improve the condition of bones and muscle tissue;
- control the amount of sugar in the blood;
- positively affect the functioning of the brain and nervous system;
- reduce the risk of excess weight.
Due to the wide range of useful properties, chickpeas and peas are used as one of the main components of the therapeutic diet. Plus, these legumes are quite filling, so they don't contribute to overeating.
Harm
Almost all representatives of legumes increase gas formation in the body, therefore, it is undesirable for people with a weak gastrointestinal tract to consume chickpeas and peas, as well as those who suffer from gout, bladder ulcers, and thrombophlebitis. However, regular peas tend to be more bloated than chickpeas.
Chickpeas and peas provoke an increase in uric acid levels and contribute to the accumulation of salts, therefore, with a decreased intestinal tone, diseases of the urinary system and kidneys, their use can lead to complications or relapses.
Growing regions
Basically, chickpeas grows in the tropics and subtropics, often found in Australia. Its homeland is Central Asia, but this crop is also cultivated in India, Eastern Europe and Africa and even in America. Many Russian gardeners who live in warm regions of the country grow chickpeas on their plots.
Common peas grows mainly in India, China, USA. Canada is considered the leader in the production of dried peas. On an industrial scale, as well as for their own use, it is also cultivated on the territory of Russia. The homeland of this culture is the Middle East.
Which is healthier: peas or chickpeas
It is impossible to say exactly which is healthier, chickpeas or peas. After all, each product has a different effect. In addition, the effect of usefulness lies in the individual reaction of the human body. This may be due to taste preferences, the state of the gastrointestinal tract, intestinal microflora and other features.
For example, peas are leading in the amount of vegetable protein, so they are not recommended for people with poor absorption of the substance and those who have bladder diseases. If we talk about chickpeas, then it is less preferable for those who are trying to keep track of their figure, because its calorie content is higher.
When used correctly, chickpeas and peas are equally useful, so the choice should be made based on your own preferences.
Where are applied
Legumes have found their application not only in cooking, but also in cosmetology. After all, the beneficial properties of these cultures allow you to maintain the correct functioning of many body systems.
In cooking
Turkish and common legumes were recently ingredients of oriental cuisine, but today they are used to prepare a wide variety of dishes in many countries around the world. They are used to make side dishes and snacks. Legumes are especially popular in the diet of vegetarians, replacing meat.
The most popular chickpea dish is hummus (mashed chickpeas with spices and oil). Soups also taste good. For example, the first dish with tomatoes is prepared with chickpeas, and peas are used to prepare the first one with smoked meats.
In cosmetology
Lovers of natural cosmetics have long mastered the use of legumes. Peas and chickpeas are excellent anti-aging helpers, they improve skin color and reduce inflammation. For this purpose, various masks are used, which are prepared on the basis of ground beans with the addition of other components (honey, lemon juice, vegetable oils).
Conclusion
Chickpeas are different from regular peas, but both should be included in your diet. They are good sources of vegetable protein, iron, and many other nutrients. In addition, they have good taste and can be used to prepare a wide variety of dishes.
