Posted September 23, 2014
By Michael T. Murray, ND
Garbanzo beans go by many names, from chickpeas and Bengal grams to Egyptian peas. This unique legume has a nut like buttery taste and is a common ingredient in many Middle Eastern dishes. Thought to have originated in Turkey, garbanzo beans were spread to tropical regions of the world by Spanish and Portuguese explorers in the sixteenth century.
Nutritional Highlights:
- Garbanzo beans are an excellent source of molybdenum, as well as fiber, folic acid, and manganese.
- They also rich in the minerals iron, magnesium, copper, and zinc.
Health Benefits:
- Due to their high levels of fiber, garbanzo beans are effective at lowering cholesterol and improving blood sugar levels.
- Garbanzo beans are an extremely low fat and considered a complete protein.
- The trace mineral molybdenum, found in garbanzo beans, helps the body to detoxify sulfites, reducing the risk of headaches, increased heartbeat, and confusion brought on by ingesting sulfites.
Garbanzo beans are traditionally used in many dishes such as humus, falafel and various curries. Try adding them as a garnish to salads, or even mixing them into a vegetable soup. Be careful though, garbanzo beans are known to cause severe allergic reactions. What is your favorite use for garbanzo beans?
Dr. Michael T. Murray is one of the world’s leading authorities on natural medicine and the author of more than 30 bestselling books, including The Encyclopedia of Natural Medicine. He is a graduate and former faculty member, and serves on the Board of Regents, of Bastyr University in Seattle, Washington.
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