New Delhi: Indian food is about the brilliant curries that it has to offer, and these creamy curries are the ideal blend of flavour and richness. But these are often loaded with calories and have little or no nutritional value. And according to a nutritionist, there is a way to turn it around – and that is incorporating chickpeas in your curries. A source of proteins, fibre and essential nutrients, these can lower cholesterol while also mitigating cancer risk. This superfood is also an integral part of weight loss diets.
How do chickpeas make curries healthier?
Chickpeas are filling, and have way more protein than eggs and work well for vegan and vegetarian diet plans as well. The same also takes a toll on the kidneys. Chickpeas, on the other hand, contain soluble fibres that bind cholesterol and help remove it from the body. It can also play a key role in managing blood sugar levels in diabetes patients. Eating chickpeas can also help the body produce butyrate, a fatty acid which limits inflammation and decreases the risk of bowel cancer.
Foods that can lower cancer risk
In order to improve overall health, it is advised to up the intake of fermented foods. These include:
- Kimchi
- Kombucha
- Yogurt
- Kefir
- Tempeh
- Tofu
- Miso
These foods have probiotics that are good for the gut and also the best way to balance gut bacteria and mitigate cancer risk. Gut health is not just associated with the risk of heart diseases but also of skin cancer. Therefore, it is imperative to include fermented foods in the diet for a healthy gut and also low risk of tumours.
Chickpeas are filling, and have way more protein than eggs and work well for vegan and vegetarian diet plans as well. The same also takes a toll on the kidneys. Chickpeas, on the other hand, contain soluble fibres that bind cholesterol and help remove it from the body. Health News Health News: Latest News from Health Care, Mental Health, Weight Loss, Disease, Nutrition, Healthcare
