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Colored Chickpeas Could Be The New Super-Legume

February 16, 2010: 11:31 AM EST
Researchers in Israel who studied 17 varieties of chickpeas found that colored chickpeas contain far more antioxidant compounds than the cream and beige varieties usually found on grocery shelves. The high-protein legume is grown in more than 37 countries and can be considered a functional food because of beneficial antioxidants such as polyphenols and flavonoids. The researchers separated chickpeas ranging from black, red, brown, green, rubiginous, gray, yellow, and beige into seed parts and ground them into a fine powder. Colored chickpeas were found to contain 13 times more polyphenols, 11 times more flavonoids and 31 times more antioxidant activity than the beige ones.
Aharon Segev, Hana Badani, et al., "Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea", Journal of Food Science, February 16, 2010, © Institute of Food Technologists
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