Chickpea or gram flour is an excellent substitute for refined wheat flour. Not only is it lower in carbs and calories, but it's also higher in protein and fiber. Studies indicate that it may have antioxidant properties.
Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries.
Chickpeas are versatile legumes with a mild, nutty taste, and chickpea flour is typically made from a variety called Bengal grams.
Corn displays a rather impressive nutritional profile, encompassing all the essential macronutrients - carbohydrates, fibers, fats, and proteins- along with noteworthy levels of crucial vitamins and minerals. It has negligible levels of cholesterol and sodium, to promote heart wellness. In addition, corn contains considerable quantities of vitamins C and E, to boost immune, skin, and hair health. The B complex vitamins - thiamine, riboflavin, niacin, and folic acid, as well as calcium, magnesium, iron, and phosphorous, are also found in ample amounts in corn kernels and cornflour, with the grain being nothing short of a superfood.
Rice (Oryza sativa) is the seed of cereal grass. It's one of the most important dietary carbohydrates in the world, with over half the global population depending on it. Typically boiled or steamed, rice can also be ground into gluten-free flour. It's a central component of many cuisines including those of India, China and Southeast Asia.
There are many types of rice, but broadly speaking they are categorised by their shape (long or short grain) and colour white or brown. White rice has had the fibre-rich outer bran of the grain removed along-with the nutrient-rich germ. As a result, it has a longer shelf life, and is quick to cook but has a bland, neutral flavour; nutritionally it has less fibre and protein than the wholegrain equivalent. Brown rice, on the other hand, contains both bran and germ, making it nutrient- and fibre-rich and retains a nutty flavour.
Green peas contain carbs, protein, and many beneficial nutrients, including fiber, vitamin A, and vitamin K, among others.
Green peas, or garden peas are small, spherical seeds that come from pods produced by the Pisum sativum plant. They have been part of the human diet for hundreds of years and are consumed all over the world. green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans, and peanuts are also legumes.
However, green peas are commonly cooked and sold as a vegetable and this article will refer to them as such. You can find them in frozen, fresh or canned varieties. Since green peas are high in complex carbs called starches, they are considered starchy vegetables along with potatoes, corn, and squash.
Dry pigeon peas are common in Indonesian and Indian cuisines. In India, pigeon peas are soaked, dried, hulled and split to prepare dhal. In Indonesia, pigeon peas are fermented with Rhizopus mold then soaked, dehulled, and cooked to produce tempeh. Fermentation with Aspergillus oryza gives a sauce similar to soy sauce, Dry peas can be ground and mixed with wheat flour to give a higher protein content than flour alone. Immature pods may be cooked in curries and other relishes.
Pigeon pea has numerous uses in animal feeding as well. The leaves and pods are valuable and palatable protein-rich fodder. Leaves are sometimes used to replace alfalfa in ruminant diets in areas where alfalfa cannot be grown. Seed processing by-products, and sometimes the whole seeds, are used as livestock feed. The seeds can be fed to poultry and mixtures of pigeon peas with maize grain. Plant breeders have created varieties adapted to drier conditions, more resistant to diseases, and suited to different production systems and cropping cycles. Since the 1990s there has been an increase in varieties available, allowing selection of cultivars with not only higher grain yields but also higher forage yields and crude protein.
The black-eyed pea, a kind of legume bean, is a good source of fiber, complex carbohydrates, and a wide range of essential vitamins and minerals.
Black-eyed peas' high fiber content can help some people advance their regular solid discharges, which can help with further improving absorption. Additionally, they include prebiotic fiber, which looks after the beneficial microorganisms in the digestive tract.
They include a lot of complex carbs, which are harder to digest than simple ones. As a result, those who consume them could feel more satisfied afterward, which might aid in maintaining a healthy weight.
Soybean or soya bean is a species of legume that has become one of the most widely consumed foods in the world for its many health benefits. soybeans are native to East Asia and are highly grown in India as well. People who follow a strict vegetarian diet often use soybean to replace meat for protein.
Along with having a high protein content, soybeans are also rich in saturated fats, fiber, antioxidants, Omega-3 fatty acids, and phytoestrogens, among other essential nutrients required by the body.
In recent times, soybeans have grown in popularity due to their derivatives such as tofu, soy milk, and textured vegetable protein. This variety of soy products has created a new massive market altogether, primarily benefiting the vegan population.
There are many benefits of Vigna mungo. These include:
It increases the fertility of the soil.
It aids digestion.
It improves your skin health.
It boosts your energy levels.
It increases bone mineral density.
It helps diabetics.
Black gram (Urd bean) is cultivated in the Indian subcontinent primarily as an intercrop with cereals, pigeon peas, etc. during the rainy season and as a pure crop on residual moisture in winter (in rice fallows) and in the spring/summer season (i.e., irrigated crop) in between two main crops.
It improves the soil's fertility,
Digestion is aided, It enhances the wellness of your skin, energy levels are up, It raises the density of bone minerals and It benefits diabetics.
White lentil is none other than a Black gram!
Black gram (Urd bean) is cultivated in the Indian subcontinent primarily as an intercrop with cereals, pigeon peas, etc. during the rainy season and as a pure crop on residual moisture in winter (in rice fallows) and in the spring/summer season (i.e., irrigated crop) in between two main crops.
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, or dew bean. The pods, sprouts, and protein-rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume.
The moth bean is a creeping annual herbaceous plant that grows to approximately 40 cm high. Yellow flowers on their hairy and densely packed branches develop into yellow-brown pods, 2 to 3 inches in length, The seeds of these pods contain approximately 22-24% protein.
