Nutrition Facts
Serving Size: 100g
Calories686
Total Fat2.6g
Saturated Fat0.0g
Total Carbs27.4g
Fiber7.6g
Sugars4.8g
Protein8.9g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 28 (Low) |
| Glycemic Load | 8 |
| Insulin Index | 38 |
Health Scores (0-10)
10.0
Metabolic
8.1
Inflammation
10.0
Hormonal
8.8
Gut Health
5.5
Skin Health
4.9
Brain Health
10.0
Bone Health
9.8
Sleep
8.6
Exercise
7.3
Longevity
6.5
Detox
7.3
Immunity
8.3
Pral
6.0
Satiety
0.0
Nutrient Density
5.1
Bioavailability
2.4
Electrolyte
8.4
Methylation
🧬 How Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled Affects Your Health
Testosterone 14% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 11% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 8% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 7% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Anemia
iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Pcos
magnesium + zinc. Insulin resistance drives 70%+ of PCOS. These nutrients improve insulin sensitivity, reduce androgen.
Iron 16% DV
16% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 11% DV
11% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 686.0 kJ | — |
| Protein | 8.9 g | 18% DV |
| Total Fat | 2.6 g | 3% DV |
| Carbohydrate | 27.4 g | 10% DV |
| Fiber | 7.6 g | 27% DV |
| Sugar | 4.8 g | 10% DV |
| Sodium | 243.0 mg | 11% DV |
| Calcium | 49.0 mg | 4% DV |
| Iron | 2.9 mg | 16% DV |
| Magnesium | 48.0 mg | 11% DV |
| Phosphorus | 168.0 mg | 13% DV |
| Potassium | 291.0 mg | 6% DV |
| Zinc | 1.5 mg | 14% DV |
| Vitamin C | 1.3 mg | 1% DV |
| Vitamin B6 | 0.1 mg | 8% DV |
| Folate | 172.0 µg | 43% DV |
| Vitamin A | 1.0 µg | — |
| Vitamin E | 0.3 mg | 2% DV |
| Vitamin K | 4.0 µg | 3% DV |
| Selenium | 3.7 µg | 7% DV |
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992 calBeans, adzuki, mature seeds, cooked, boiled
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🔗 Related Guides: 🏥 PCOS (Polycystic Ovary Syndrome) 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4)
Frequently Asked Questions
How does Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt support gut health?
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt contains 7.6g of fiber per 100g (27% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity. The high fiber content also slows glucose absorption, reducing insulin spikes.
Does Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt affect hormones?
Yes — Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt is rich in fiber (27% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production. zinc supports Testosterone and DHT production. magnesium supports Testosterone and Cortisol production.
Is Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt good for blood pressure?
Yes. Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt provides 291mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 1.2.
Does Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.
How filling is Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt?
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt has a satiety score of 6.0/10. The 7.6g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.